PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
GREEK ROAST LEG OF LAMB WITH POTATOES
Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.
Provided by evelynathens
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash lamb well and pat dry.
- Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
- Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
- Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
- Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
- Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
- Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
- Place on a rack in a shallow roasting pan.
- Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
- Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
- Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
- Greeks do not like to eat lamb anyway but well-done.
- My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
- Do it the way you prefer in terms of timing, but this is the way it would be served here.
- Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!
ROAST LEG OF LAMB, GREEK STYLE
Steps:
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
- Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.
GREEK ROAST LAMB AND POTATOES
There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Provided by Diana Moutsopoulos
Categories Leg of Lamb
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
- Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
- Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g
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