Best 5 Michael Symons Leg Of Lamb With Roasted Potatoes Recipes

LEG OF LAMB SOUVLAKI

Steps:

• Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
• Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
• Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.

ROASTED RACK OF LAMB

Steps:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

MICHAEL SYMON'S LEG OF LAMB WITH ROASTED POTATOES RECIPE - (5/5)

Steps:

• 6 Shallots (minced) 4 Garlic Cloves (minced) 1/4 cup Fresh Rosemary 1/4 cup Fresh Oregano 2 tablespoons Sugar 2 tablespoons Coriander Seeds (toasted and crushed) 1 tablespoon Crushed Red Pepper Flakes 1 1/2 tablespoon Kosher Salt For the Leg of Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt. 1 6-pound Bone-in Leg of Lamb Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight. Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour. Preheat the oven to 375F. Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes. Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours. Remove the lamb from the pan and set it aside to rest for 20 minutes. Slice and serve. For the Potatoes: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Nonstick vegetable cooking oil spray Spray 2 large rimmed baking sheets with nonstick spray. 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise) 1/2 cup Olive Oil Kosher salt and black pepper Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes. 1 cup Extra Virgin Olive Oil 1/2 cup Fresh Lemon Juice 6 tablespoons Fresh Chopped Dill 4 teaspoons Finely grated Lemon Peel Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. 24 Garlic Cloves (sliced) Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer. Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve. 2 cups Greek Yogurt For the Tzatziki Sauce: Put the yogurt in cheesecloth-lined strainer and set over a bowl and let drain for 24 hours in the refrigerator. 1 Cucumber Kosher Salt Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain. Juice and Zest of 2 Lemons 2 tablespoons Chopped Fresh Mint 1 tablespoon Minced Garlic 1 tablespoon Minced Shallot Freshly Ground Black Pepper Kosher Salt Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

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!

ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES

Steps:

• Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
• Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
• Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
• Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
• Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
• Arrange potatoes and lamb on platter.
• What to drink:
• The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.