Best Arugula Stuffed Leg Of Lamb With Roasted Spring Vegetables Recipes
ARUGULA-STUFFED LEG OF LAMB WITH ROASTED SPRING VEGETABLES
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Lamb Onion Potato Roast Easter Dinner Asparagus Arugula Carrot Spring Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For arugula filling:
- In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.
- For lamb:
- With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.
- Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.
- Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.
- Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.
- Put oven rack in middle of oven and heat oven to 450°F.
- Roast lamb for 30 minutes.
- Prepare vegetables while lamb is roasting:
- Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350°F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130°F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.
- While lamb is standing, increase oven to 450°F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.
- Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.
- Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.
- For sauce:
- Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.
- Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.
- Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables.
HERB-ROASTED LAMB
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
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.
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Arugula Stuffed Leg of Lamb with Roasted Spring Vegetables Recipes
Arugula stuffed leg of lamb with roasted spring vegetables is a delicious and impressive dish to serve at any dinner party or special occasion. This recipe combines the succulent, tender meat of a leg of lamb with the peppery, fresh taste of arugula and the earthy flavors of roasted vegetables.
Ingredients:
- 1 leg of lamb (about 5-6 lbs)
- 2 cups arugula
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound asparagus
- 1 pound baby potatoes
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, mix together the arugula, minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Set aside.
- Using a sharp knife, butterfly the leg of lamb by cutting the meat down the middle, but not all the way through, until it lays flat. Spread the arugula mixture evenly over the lamb.
- Gently roll the lamb back up and tie it with kitchen twine to hold its shape.
- Place the lamb on a wire rack in a roasting pan and roast for 1 1/2 to 2 hours, until the internal temperature reaches 145 degrees Fahrenheit (for medium-rare) or 160 degrees Fahrenheit (for medium).
- While the lamb is roasting, prepare the roasted vegetables. In a large bowl, toss the asparagus, baby potatoes, carrots, onion, garlic, olive oil, salt, and black pepper. Spread the vegetables out on a baking sheet and roast in the oven for 30-40 minutes, until tender and lightly browned.
- Remove the lamb from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced lamb with the roasted vegetables on the side.
There are a few tips and tricks to keep in mind when making this arugula stuffed leg of lamb with roasted spring vegetables recipe. First, make sure to use a sharp knife when butterflying the lamb so that you don't accidentally cut all the way through the meat. Second, be sure to tie the lamb tightly with kitchen twine to keep its shape and ensure even cooking. Third, don't be afraid to experiment with different herbs and spices in the arugula mixture or mix up the roasted vegetables depending on what's in season or available at your local farmers market.
Overall, this arugula stuffed leg of lamb with roasted spring vegetables recipe is a show-stopping dish that is sure to impress your guests. Its combination of tender meat, fresh greens, and roasted vegetables is the perfect balance of flavors and textures, making it a dish that everyone will want seconds of.
Valuable Tips for Making Arugula Stuffed Leg of Lamb with Roasted Spring Vegetables
Arugula stuffed leg of lamb with roasted spring vegetables is a perfect combination of succulent lamb and fresh spring vegetables. This delectable dish is easy to prepare and is perfect for a dinner party or family gathering. Here are some valuable tips to ensure you create the perfect dish.
Choosing the Right Cut of Meat
The cut of lamb you choose for this recipe is essential in determining the final result. The leg of lamb is ideal for roasting and offers a tender texture with a subtle flavor. The bone-in leg of lamb is a great choice as it imparts natural flavors to the meat while providing additional moisture during the roasting process.
Marinade the Lamb
Marinating the lamb helps to enhance its tenderness and flavor. Before cooking, soak the lamb in a mixture of salt, spices, and olive oil for at least 2 hours. This will impart a layer of rich flavor to the lamb while sealing in its natural moisture.
Prepare the Stuffing
To prepare the stuffing for the lamb, use fresh and high-quality ingredients. Arugula leaves, garlic, olive oil, and lemon juice are perfect ingredients for creating a flavorful stuffing that adds an extra kick to the lamb. Make sure that the arugula is clean, dry, and free of unwanted debris before adding it to the mixture.
Tying the Lamb
To keep the stuffing in place, it is essential to tie the lamb correctly. Use kitchen twine to knot the lamb at regular intervals along the length of the meat. This will help to keep the stuffing in place while roasting the lamb.
Roasting the Lamb
Roasting the lamb requires precise timing and temperature control. Preheat the oven to 375 degrees Fahrenheit and place the lamb on a baking sheet. Cook the lamb for 20 minutes per pound, or until the internal temperature reaches 135 degrees Fahrenheit. Allow the lamb to rest for at least 10-15 minutes before carving to ensure it remains juicy.
Preparing the Vegetables
The roasted spring vegetables are a perfect complement to the arugula stuffed leg of lamb. To prepare the vegetables, choose a variety of fresh spring vegetables such as asparagus, carrots, and new potatoes. Cut the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper. Roast them in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until tender and crispy.
Plating the Dish
When plating the arugula stuffed leg of lamb, arrange the sliced lamb on a large platter and surround it with the roasted spring vegetables. Garnish the dish with additional herbs, lemon wedges, and a sprinkle of sea salt for added flavor and presentation.
Accompaniments
Arugula stuffed leg of lamb with roasted spring vegetables is a complete meal in itself. However, if you want to add more variety to your dinner table, you can serve it with a side of creamy mashed potatoes, a fresh salad or a crusty bread.
Conclusion
Using these valuable tips, you can create an unforgettable arugula stuffed leg of lamb with roasted spring vegetables dish. Remember to use high-quality ingredients, pay attention to timing and temperature, and present the dish beautifully to enhance the overall experience. With the right combination of flavors and textures, you can turn a simple meal into a gourmet masterpiece.