Time 3h Yield 6 to 8 servings Number Of Ingredients 17 Steps:
For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking. Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins. Preheat the oven to 350 degrees F. Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher’s twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt. Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing. While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle. Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.
Yield Makes 8 servings Number Of Ingredients 12 Steps:
Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.) Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
Time 2h25m Yield 11 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
Time 2h40m Yield 12 servings (2 cups gravy). Number Of Ingredients 11 Steps:
In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.
Time 9h30m Yield 8 Number Of Ingredients 10 Steps:
In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight. Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.
Number Of Ingredients 9 Steps:
1 Place a rack in the center of the oven. Preheat the oven to 425°F. 2 Very finely chop the garlic, basil, and mint. In a small bowl, stir the mixture together with the cheese, lemon zest, and oregano. Stir in 1 teaspoon salt and freshly ground pepper to taste. With a small knife, make slits about 3/4-inch deep all over the meat. Stuff a little of the herb mixture into each slit. Rub the oil all over the meat. Roast for 15 minutes. 3 Turn the heat down to 350°F. Roast 1 hour more or until the meat is medium-rare and the internal temperature reaches 130°F on an instant-read thermometer placed in the thickest part but not touching the bone. 4 Remove the lamb from the oven and transfer to a cutting board. Cover the lamb with foil and let rest 15 minutes before carving. Serve hot. From “1,000 Italian Recipes.” Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Time 3h10m Yield 8 servings Number Of Ingredients 7 Steps:
Mix all ingredients except lamb until blended; pour over lamb in shallow dish. Turn to evenly coat lamb with dressing mixture. Refrigerate 2 hours, turning lamb after 1 hour. Heat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan. Bake 50 min. to 1 hour or until done (160°F). Let stand 10 min. before slicing.
Yield Serves 6 with lamb left over Number Of Ingredients 13 Steps:
Preheat oven to 450°F. With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil. Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes. Reduce temperature to 350°F. Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm. Make gravy: In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy. Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.
