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.
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
ROASTED GARLIC, HERB BUTTER
Make this with Roasted Garlic recipe #54099 and herbs of your choice. You can freeze for future use. Or top your favorite bread, roast beef, cooked seafood, baked potatoes add to cooked rice, noodles mashed potatoes,fresh cooked corn on the cob, grilled asparagus... You know what I mean I can go on and on.
Provided by Rita1652
Categories Very Low Carbs
Time 10m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together for flavors to meld and chill or freeze till ready to serve.
Nutrition Facts : Calories 103.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82, Carbohydrate 0.3, Fiber 0.1, Protein 0.2
GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
ROAST LEG OF LAMB WITH POTATOES AND ONIONS
Categories Lamb Onion Potato Roast Easter Dinner Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
- Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
- Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.
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