1 Leg of lamb 2 Lemons Plain flour 3 Cloves garlic 12 Small sprigs rosemary 500 g Potatoes peeled 200 g Brown onions 100 g Unsalted butter 750 ml Beef stock 15 Mint leaves Salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to maximum temperature. Trim lamb of all fat and sinew. Rub with juice of 1-1.1/2 lemons, then with flour. Season and make 12 small cuts into the lamb, 1cm deep. Peel garlic and cut into 12 long slivers. Insert one of these slivers into each cut along with a sprig of rosemary. Push in with top of knife. Set aside. Slice potatoes and onion into 1/4cm slices. Melt half the butter in a roasting tray and toss vegetables in it. Add 500ml of the stock. Put rack in roasting tray and put lamb on top. Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare). Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter. When lamb is redy let it rest, loosely covered, in a warm place for 10 mins. Strain pan juices carefully into pan and set vegetables aside in a warm place. Add the remaining stock to the pan, degrease and boil over a high heat until thickened. Whisk in mint butter bit by bit. Season. Slice lamb. Put vegetables on plates, top with lamb and spoon sauce over. Garnish with chopped parsley. |
6 Garlic cloves 2 lb Baking potatoes, peeled -and very thinly sliced 1 tb Minced thyme Salt Freshly ground pepper 2 lg Onions, very thinly sliced 1/2 lb Roasted sweet red peppers 1 c Dry white wine 1/3 c Olive oil 1 Leg of lamb, bone in (6-7lb) This one-dish oven meal is easy to prepare and needs only a bottle of wine and a loaf of bread to make it complete. Split 1 clove garlic. Rub bottom of 16x10x2" ocal gratin dish with split clove of garlic. Arrange potatoes over bottom of pan. Chop together remaining 5 garlic cloves, and thyme. Season generously to taste with salt, pepper and 1/3 of garlic-thyme combination. Layer sliced onions on top. Season to taste with salt, pepper and another 1/3 of garlic and thyme. Layer peppers on top of onions. Season to taste with salt, pepper and remaining 1/3 garlic and thyme. Pour over wine, then oil. Trim excess fat from lamb. Season meat to taste with salt and pepper. Place sturdy oven rack directly on top of gratin dish. Set lamb on rack so that juices will drip into gratin. Roast, uncovered, at 400'F. about 1 hour and 15 minutes for rare. Turn lamb every 15 minutes, basting with liquid from dish underneath. Remove from oven and let lamb stand on rack so that juices will drip into gratin. to serve, carve lamb into thin slices and arrange on warmed dinner plates or on serving platter with vegetable gratin alongside. |
1 Leg of young spring lamb 3 Garlic cloves Salt and pepper 4 tb Butter; melted 1 Lemon; juiced 20 sm Potatoes; peeled Salt 2 tb Tomato paste 2 c -Hot water Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer. |
Ingredients | |||
5 | pound | leg of lamb | |
2 | each | garlic cloves, sliced | |
1/3 | cup | olive oil | |
1 | teaspoon | salt (coarse or kosher) | |
1 | pepper, freshly ground | ||
1 | teaspoon | rosemary | |
1/2 | teaspoon | thyme | |
Directions: | |||
Trim lamb of fat. Cut slits about 1/2 inch deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally. |
1 Semi-boneless Leg of Lamb -- (2 1/4 lbs) 3 c Pomegranate juice 1/4 c Country dijon mustard -(Grey Poupon) 4 ts Fresh garlic, minced Check out our juice aisle for pomegranate juice. (Cranberry juice can be used in its place). The marinade imparts great flavor to the lamb and provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic. Completely submerge lamb in marinade. Marinate for 2-3 days. Remove lamb from marinade, save marinade. Place lamb in oven-proof dish, place in preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the oven for 15 minutes before serving. As soon as the lamb is in the oven, strain the marinade twice through a fine mesh sieve. Place in small saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with sliced lamb. Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g fat (5 g saturated), 15g carbohydrates, 163 mg cholesterol, 505 mg sodium Exchanges: 7 extra lean meats, 1 fruit Copyright Whole Foods Market, 1995, [email protected] (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Mintzias |
1 Leg of Spring Lamb 1 tb Vegetable oil 2 ts Dried mint 1 ts Lemon zest; grated 1 tb Butter 1 sm Onion; minced 3 c Rhubarb; chopped 2/3 c Granulated sugar 1/4 c Lemon juice; fresh Salt Pepper Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight. Trim any excess fat from lamb and make several slits in meaty side. Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to this point, covered and refrigerated for up to one day) To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest. Bring to boil stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.) Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes. Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer. Remove lamb and let rest for 15 minutes under tent on foil before carving. Accompany with Rhubarb Mint Chutney to serve. |
---------- exported from cookworks for meal-master, v7.0 title: roast rack of lamb categories: entree servings: 8 2 rack of lamb 1 t salt 1 t pepper 1 t thyme 2 t garlic 2 c brown veal stock 1/4 c garlic 1 c fresh breadcrumbs 1/3 c parsley 1 t unsalted butter remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw, reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 450 degrees for 30 minutes, until rare to medium-rare remove from pan, keep warm, leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off the fat add garlic to the pan and cook for 1 minute add stock and stir to deglaze the pan and dissolve the drippings heat until reduced by half strain through a chinois, reserving bones for stock degrease as needed season to taste spread the tops of the racks with the softened butter combine the garlic, breadcrumbs, and parsley as the persillade pack the tops of the racks with the persillade brown under the salamander cut between ribs into chops plate 2 chops per portion with 1 ounce jus serve hot ----- |