Best Poached Loin Of Lamb Recipes

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HERB-ROASTED LAMB



Herb-Roasted Lamb image

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

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

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.

POACHED LAMB WITH GARLIC



Poached Lamb With Garlic image

Provided by Barbara Kafka

Categories     dinner, main course

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 7

5 pounds lamb, shoulder or leg; trimmed, boned and rolled
2 whole bulbs garlic, the cloves separated, peeled and smashed
1 cup chicken broth, prepared by any standard recipe, or canned chicken broth
1 cup heavy cream
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
1 1/2 teaspoons kosher salt (add less if using canned broth)
Freshly ground black pepper

Steps:

  • Place the lamb, fat side up, in a 2-quart round or oval souffle dish with sides at least 2 1/2 inches deep. Sprinkle garlic cloves around and under the lamb. Pour the broth and cream over all. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 15 minutes.
  • Pierce the plastic with the tip of a small knife to release steam, then uncover carefully. Turn the lamb over, re-cover, and cook 15 minutes longer.
  • Remove the lamb from the oven, pierce the plastic, and uncover. Place the lamb on a platter, and cover with plastic wrap. Let stand for 15 minutes while you prepare the sauce.
  • Scrape the cooking liquid and garlic into the bowl of a food processor, and puree until smooth. Pour back into cooking dish. Stir in the cornstarch mixture. Cook, uncovered, in the microwave oven for 5 minutes. Season to taste with salt and pepper.
  • Slice the lamb 1/4 to 1/2 inch thick. Pour the sauce onto a platter, and arange the lamb on top. Serve warm or at room temperature.

LEG OF LAMB POACHED IN WHITE WINE COURT BOUILLON



Leg of Lamb Poached in White Wine Court Bouillon image

Provided by James Beard

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 small leg of lamb, boned and tied
Garlic cloves, dried rosemary
1 bottle white wine (Pouilly Fuissé)
2 onions, stuck with cloves
1 carrot
1 stalk celery
1 tablespoon salt
1 teaspoon freshly ground black pepper
Sauce Soubise

Steps:

  • Pique the boned and tied leg of lamb with slivers of garlic (cut small gashes and insert garlic) and rub it will with dried rosemary. Put wine, and equal amount of water, vegetables, and seasonings in a large kettle, bring to a boil and simmer for 25 minutes. Add lamb and bring liquid to a boil again. Cover the pan, reduce heat and simmer, allowing 15 minutes per pound of meat. Serve with Sauce Soubise. With this, drink chilled Pouilly Fuissé.

POACHED LOIN OF LAMB



Poached Loin of Lamb image

Yield Serves 4

Number Of Ingredients 7

a 4-pound lamb loin, fully boned and trimmed of fat and membrane, reserving the bones and scraps for the stock and separating the eye of the loin and the tenderloin
2 garlic cloves, or to taste, sliced thin
1 tablespoon salt
coriander
mint
Chili Chutney as an accompaniment
coriander, mint, and Chili Chutney as an accompaniment

Steps:

  • On a work surface tie together with string the eye of the loin and the tenderloin at 1-inch intervals and tie the length of the meat with string, leaving enough string at the ends to reach the handles of a kettle. Make several slits in the meat, insert the garlic, and chill the meat, covered, while making the stock.
  • In the kettle combine the reserved bones and scraps, the salt, and 12 cups cold water, bring the water to a boil, skimming the froth, and simmer the mixture for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the solids, return it to the kettle, cleaned, and bring it to a simmer over moderately high heat. Lower the lamb into the stock without letting it touch the side or the bottom of the kettle, tie the string to the handles, and simmer the lamb for 10 to 12 minutes for medium-rare meat. Remove the lamb from the kettle, discard the strings, and let the lamb stand on a cutting board for 3 minutes. Cut the lamb diagonally into 1/2-inch-thick slices, divide it among 4 plates, and spoon the chutney onto the plates.

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