Best 3 Pepper Coated Boneless Leg Of Lamb Recipes

Indulge in a culinary masterpiece with our Pepper-Coated Boneless Leg of Lamb, a dish that tantalizes taste buds with its exquisite flavors and textures. This succulent leg of lamb is generously coated in a fragrant blend of herbs and spices, creating a tantalizing crust that seals in its natural juices, resulting in a tender and flavorful experience. Accompanying this show-stopping main course are three delectable recipes: a zesty Salsa Verde, a creamy Garlic-Herb Sauce, and a rich Red Wine Jus. Each sauce offers a unique dimension of flavor, allowing you to customize your lamb experience. Whether you prefer the vibrant freshness of Salsa Verde, the aromatic elegance of Garlic-Herb Sauce, or the deep, savory notes of Red Wine Jus, these sauces elevate the lamb to new heights of culinary excellence.

Let's cook with our recipes!

HERB CRUSTED LAMB

Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

Preheat the oven to 450 degrees F.
Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

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

Ingredients

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.

STUFFED PEPPERS WITH GROUND LAMB

Stuffed Peppers With Ground Lamb image

Easy and wholesome. My boyfriend and I came up with it tonight for dinner and we both really liked it.

Provided by Stacey Stallings

Categories One Dish Meal

Time 1h

Yield 4 peppers, 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground lamb
2 large green peppers
2 small onions
1 1/4 ounces onion soup mix
1 egg
2 teaspoons minced garlic cloves
1 1/2 cups tomato sauce (we used Chunky Mushroom Ragu)
1 cup breadcrumbs
2 cups Italian cheese blend
cooking spray

Steps:

Preheat oven to 375 degrees Fahrenheit
Take ground lamb and add onions, soup mix , bread crumbs and egg and fold in together.
Wash and core peppers. Cut them into halves down the middle.
Pack the lamb meat into the pepper halves firmly.
Bake the peppers uncovered in a glass dish for 30 mins or until meat is browned.
Remove peppers from oven and spoon tomato sauce over peppers.
Bake for an additional 15 minutes.
Take peppers out.
Raise oven temp to broil.
Cover peppers over with cheese and bake until cheese is golden brown.
Remove from oven and serve hot.

Nutrition Facts : Calories 1068.9, Fat 60.1, SaturatedFat 24.8, Cholesterol 272.2, Sodium 2968.5, Carbohydrate 79, Fiber 10.2, Sugar 21.8, Protein 53.9

Tips:

Use a meat thermometer: This is the best way to ensure that your lamb is cooked to the desired doneness.
Don't overcrowd the pan: If you do, the lamb will not cook evenly.
Sear the lamb over high heat: This will create a nice crust and help to lock in the flavor.
Reduce the heat to medium-low and cook the lamb slowly: This will help to prevent the lamb from becoming tough.
Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serve the lamb with your favorite sides: Some popular options include roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Pepper-coated boneless leg of lamb is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can ensure that your lamb is cooked to perfection and that your guests will enjoy every bite.