Best Garlic Staked Leg Of Lamb With Salad Of Mixed Greens Recipes

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GRILLED MARINATED LEG OF LAMB



Grilled Marinated Leg of Lamb image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Categories     Lamb     Garlic     Marinate     Quick & Easy     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet     Easter     Spring     Meat

Yield 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
Special Equipment
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Steps:

  • Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Bring lamb to room temperature, about 1 hour, before grilling.
  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
  • Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
  • Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH GARLIC AND HERBS



Roast Leg of Lamb with Garlic and Herbs image

Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 bone-in leg of lamb (6 to 8 pounds), rinsed and patted dry
2 cloves garlic, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for pan
1/2 cup freshly squeezed lemon juice (about 3 lemons)
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary needles
Coarse salt and freshly ground pepper

Steps:

  • Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
  • In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
  • Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
  • Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.
  • Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
  • Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.

HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD



Herb and Garlic Lamb With Green Olive Salad image

Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Provided by Donna Hay

Categories     HarperCollins     Lamb     Easter     Spring     Olive     Cheese     Oregano     Rosemary     Dinner     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 12

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

Steps:

  • Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.

MIXED GREENS



Mixed Greens image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 4

4 pounds mixed collard, mustard and turnip greens
8 strips bacon
6 cups water
Salt and pepper, to taste

Steps:

  • Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

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