Best 10 Ina Garten Leg Of Lamb Recipes

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Indulge in a culinary journey with Ina Garten's succulent Leg of Lamb, a centerpiece dish that embodies both elegance and rustic charm. This roasted leg of lamb recipe promises a tender and flavorful experience, featuring a medley of aromatic herbs, tangy citrus, and a hint of sweetness from honey. Perfectly complemented by a selection of delectable side dishes, including roasted vegetables, creamy mashed potatoes, and a refreshing salad, this main course is sure to impress your dinner guests or family members. Whether you're hosting a special occasion or simply seeking a satisfying weekend meal, Ina Garten's Leg of Lamb and its accompanying recipes offer a symphony of flavors that will tantalize your taste buds.

Here are our top 10 tried and tested recipes!

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • 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. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

4-HOUR LAMB



4-Hour Lamb image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 9

One 6- to 7-pound leg of lamb (see Cook's Note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 750-ml bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
  • Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
  • After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

LAMB KABOBS



Lamb Kabobs image

Provided by Ina Garten

Categories     appetizer

Time 8h45m

Yield 8 to 12 servings

Number Of Ingredients 17

4 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup mild olive oil
1/2 cup dry red wine
4 tablespoons red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
Wooden skewers
1 cup good chicken stock
1/2 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
  • Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
  • Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
  • For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

INA GARTEN'S BRAISED 4-HOUR LAMB & PROVENCAL FRENCH BEANS RECIPE - (3.8/5)



Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 24

BEANS:
1 (6 to7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 cups chicken stock, or water
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
6 bay leaves
14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups yellow onions, chopped
1 cup carrots, diced
1 cup celery, diced
1/4 cup fresh parsley, chopped, plus extra for garnish
1 tablespoon garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1/3 cup Parmesan cheese, freshly grated

Steps:

  • Preheat the oven to 300°F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. Beans: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes*, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. Note: I found that I needed to cook the beans for 1 1/2 hours, because they were a little too firm for my own personal liking. Adjust cooking time to your own personal taste. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley. Tasting note: I was thinking the beans didn't have much flavor, until I added the Parmesan cheese. Wow, that made a big difference!

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched
3 tablespoons good Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

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

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

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.

INA GARTEN'S RACK OF LAMB



Ina Garten's Rack of Lamb image

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

Provided by Sharon123

Categories     Lamb/Sheep

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary
1/4 teaspoon thyme, crushed
3 garlic cloves, minced
1/2 cup Dijon mustard
1 1/2 tablespoons balsamic vinegar
2 racks of lamb, frenched (see below)

Steps:

  • In bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible.
  • Now add the mustard and balsamic vinegar and process for about 1 minute.
  • Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat oven to 450 degrees F.
  • Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
  • Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.

BAREFOOT CONTESSA'S GRILLED LEG OF LAMB WITH ROASTED FRUIT



Barefoot Contessa's Grilled Leg of Lamb With Roasted Fruit image

This is an Easter favorite in my home. Grilled lamb with the oven roasted fruit is an excellent choice and a nice change from mint jelly or "white sauce". Have the butcher butterfly it to save you the time and hassle.

Provided by Antifreesz

Categories     Lamb/Sheep

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 13

2 lbs regular plain yogurt or 2 lbs low-fat yogurt
1/2 cup olive oil, plus more for brushing
1 lemon, zest of
1/2 cup fresh lemon juice (3 lemons)
3/4 cup whole fresh rosemary leaf (2 large bunches)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 (5 lb) butterflied leg of lamb (9 pounds bone-in)
6 peaches, pitted and cut into quarters
6 plums or 6 italian plums, pitted and quartered
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Lamb;.
  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
  • Add the lamb, making sure it is covered with marinade.
  • Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature.
  • Prepare a charcoal grill with hot coals.
  • Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
  • Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
  • This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
  • slice and serve with oven roasted fruit.
  • Oven Roasted Fruit;.
  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
  • Sprinkle with the sugar, and then top with the raspberries.
  • Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice.
  • Serve warm, at room temperature, or chilled over grilled lamb.

Nutrition Facts : Calories 705.2, Fat 33.9, SaturatedFat 10.9, Cholesterol 193.4, Sodium 716.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 63.6

Tips:

- Use a meat thermometer to ensure the lamb is cooked to your desired doneness. - Allow the lamb to rest before slicing to allow the juices to redistribute. - Serve the lamb with a variety of sides, such as roasted vegetables, mashed potatoes, or salad. - Leftover lamb can be used in sandwiches, salads, or stews.

Conclusion:

Ina Garten's Leg of Lamb recipe is a delicious and impressive dish that is perfect for a special occasion. The lamb is roasted to perfection and is infused with the flavors of garlic, rosemary, and lemon. The addition of red wine and chicken broth creates a flavorful sauce that complements the lamb beautifully. This recipe is sure to be a hit with your family and friends.

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