Best Leg Of Lamb Gascon Style Recipes

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC

Steps:

• Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
• Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
• Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
• Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
• As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

EASY LEG OF LAMB

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
• Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

LEG OF LAMB GASCON STYLE

Steps:

• Preheat oven to 350 degrees.
• Using a sharp knife, make 16 small incisions in the leg of lamb, and slide the garlic halves into them. Make 12 or more small incisions between the fat and the flesh of the lamb, and slide 1 anchovy into each, using the contents of 1 can. The anchovies should stay near the surface of the meat. Sprinkle the lamb thoroughly with pepper.
• Heat the duck fat over high heat in a heavy oven-proof pan large enough to hold the lamb. Quickly sear the meat on all sides, then place in the oven. Roast for 30 minutes.
• While the lamb is roasting, make anchovy butter. Remove the anchovies from the remaining can, and drain well. Rinse under cold running water, and pat dry. Place the anchovies in the bowl of a food processor, and chop finely. Add the butter to the bowl, and blend well to form a smooth cream. Set aside until ready to use.
• When the lamb has roasted for 30 minutes, add the carrot, onion and turnip pieces to the pan, scattering them around the lamb. Roast for another 20 minutes for medium rare, 30 minutes for medium.
• Remove the meat from the oven, and let rest in a warm place. Discard the fat from the pan. Deglaze with the red wine, and reduce the liquid by half over high heat. Pass the sauce through a fine sieve, extracting all the juices from the vegetables with the back of a spoon. Discard the solids. Return the sauce to a saucepan and reheat. Whip in the anchovy butter, a little at a time, until it is well incorporated. Slice the lamb and serve with the sauce on the side. Potatoes roasted in duck fat go well with this dish.