Best 5 Pepper Crusted Lamb With Roasted Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exquisite Pepper Crusted Lamb with Roasted Vegetables, a dish that tantalizes the taste buds and elevates your dining experience. The succulent lamb, coated in a flavorful pepper crust, pairs perfectly with a medley of roasted vegetables, creating a symphony of flavors and textures that will leave you craving for more. Alongside the main course, we present a delightful assortment of complementary recipes to complete your meal. Embark on a culinary adventure with our Roasted Garlic and Herb Potatoes, a classic side dish infused with aromatic herbs and roasted to perfection. Discover the vibrant flavors of our Roasted Brussels Sprouts with Balsamic Glaze, where caramelized sprouts meet a tangy balsamic reduction. For a refreshing touch, our Cucumber and Radish Salad adds a crisp and清爽的口感, while our Creamy Mint Sauce provides a cooling contrast to the savory lamb. Prepare to indulge in a culinary masterpiece with our Pepper Crusted Lamb with Roasted Vegetables, accompanied by an array of tantalizing recipes that will transform your meal into an unforgettable feast.

Here are our top 5 tried and tested recipes!

FOREVER ROASTED LAMB WITH ROASTED VEGETABLES



Forever Roasted Lamb with Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes, place in cool water
1 1/2 pounds Brussels sprouts, cleaned, trimmed and cut in 1/2
1/4 cup olive oil
1 1/2 tablespoons fresh sage, chopped
3 tablespoons garlic, sliced
1 tablespoon orange zest
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium onions, peeled and thinly sliced
Salt and freshly ground black pepper
1 1/2 teaspoons finely chopped fresh sage leaves
3/4 cup water
4 pounds leg of lamb, at room temperature
About 1/4 cup Fennel Spice Rub
4 carrots
4 stalks celery

Steps:

  • Preheat the oven to 400 degrees F.
  • Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
  • Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
  • In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
  • In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
  • For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
  • Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
  • Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
  • Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
  • Increase the oven heat to 425 degrees F.
  • Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
  • Serve lamb warm with roasted vegetables.

ROASTED LAMB WITH ROOT VEGETABLES



Roasted Lamb with Root Vegetables image

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Provided by DarlisJ

Categories     Meat and Poultry Recipes     Lamb

Time 3h40m

Yield 8

Number Of Ingredients 17

1 (6 pound) leg of lamb
5 cloves garlic, minced
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red pepper flakes
1 bay leaf, crushed
1 tablespoon chopped fresh rosemary
½ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons coarse salt, or as needed
8 carrots, peeled and trimmed
16 small potatoes, unpeeled
1 large beet, peeled and cut into wedges
1 yam, peeled and cut into wedges
8 baby turnips, peeled
2 tablespoons olive oil
salt to taste

Steps:

  • Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  • Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  • Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
  • Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

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.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES



Herbed lamb cutlets with roasted vegetables image

A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 peppers , any colour, deseeded and cut into chunky pieces
1 large sweet potato , peeled and cut into chunky pieces
2 courgettes , sliced into chunks
1 red onion , cut into wedges
1 tbsp olive oil
8 lean lamb cutlets
1 tbsp thyme leaf , chopped
2 tbsp mint leaves, chopped

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
  • Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
  • Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
  • Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should reach 135°F (57°C).
  • If you don't have a meat thermometer, you can also check the doneness of the lamb by cutting into it. The meat should be pink in the center for medium-rare.
  • Let the lamb rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Use a variety of vegetables for roasting, such as carrots, potatoes, onions, and bell peppers. This will add color and flavor to the dish.
  • Toss the vegetables in olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
  • Roast the vegetables at a high temperature (400°F or 200°C) for 20-30 minutes, or until they are tender and slightly browned.
  • Serve the pepper-crusted lamb with the roasted vegetables and a drizzle of the pan juices.

Conclusion:

Pepper-crusted lamb with roasted vegetables is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and flavorful, while the roasted vegetables add a pop of color and flavor. This dish is sure to impress your guests and is a great way to enjoy lamb.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics