Best 4 Garlic Herb Roast Lamb On BoulangÃre Potatoes Recipes
Tantalize your taste buds with our succulent Garlic Herb Roast Lamb nestled atop a bed of crispy Boulangère Potatoes. This classic French dish is a symphony of flavors, where tender lamb marinated in a delectable blend of garlic, herbs, and zesty lemon dances atop a layer of thinly sliced potatoes, caramelized onions, and rich chicken broth. As the lamb roasts to perfection, its juices infuse the potatoes below, creating a harmonious union of flavors that will leave you craving more. Indulge in this culinary masterpiece, perfect for a special occasion or a cozy family dinner.
Alongside the main event, this article offers a collection of complementary recipes to elevate your meal. Treat your guests to a refreshing Herb and Lemon Butter Sauce, adding a touch of brightness and acidity to cut through the richness of the lamb. For a pop of color and crunch, prepare a vibrant Salsa Verde, featuring a medley of fresh herbs, capers, and anchovies. And to satisfy your sweet cravings, whip up a batch of Chocolate Mousse, a decadent and indulgent dessert that provides the perfect ending to this extraordinary feast.
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
ROASTED GARLIC, HERB BUTTER
Make this with Roasted Garlic recipe #54099 and herbs of your choice. You can freeze for future use. Or top your favorite bread, roast beef, cooked seafood, baked potatoes add to cooked rice, noodles mashed potatoes,fresh cooked corn on the cob, grilled asparagus... You know what I mean I can go on and on.
Provided by Rita1652
Categories Very Low Carbs
Time 10m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together for flavors to meld and chill or freeze till ready to serve.
Nutrition Facts : Calories 103.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82, Carbohydrate 0.3, Fiber 0.1, Protein 0.2
Tips:
- Choose the right cut of lamb: A leg of lamb is a classic choice for roasting, but you can also use a shoulder or rack of lamb. Just be sure to choose a cut that is at least 1 1/2 inches thick so that it doesn't dry out during cooking.
- Season the lamb generously: Rub the lamb with a mixture of garlic, herbs, and olive oil before roasting. This will help to create a flavorful crust and keep the lamb moist.
- Roast the lamb at a high temperature: Start by roasting the lamb at 450°F for 15 minutes. This will help to brown the meat and create a crispy crust. Then, reduce the temperature to 325°F and cook for an additional 1-2 hours, or until the lamb is cooked to your desired doneness.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Serve the lamb with your favorite sides: Roasted vegetables, mashed potatoes, and a green salad are all classic sides that go well with roast lamb.
Conclusion:
Garlic Herb Roast Lamb on Boulangère Potatoes is a delicious and impressive dish that is perfect for a special occasion dinner. The lamb is roasted to perfection and is infused with the flavors of garlic, herbs, and olive oil. The boulangère potatoes are creamy and cheesy, and they perfectly complement the lamb.
This dish is sure to please everyone at your table. So next time you're looking for a special meal to make, give Garlic Herb Roast Lamb on Boulangère Potatoes a try.
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