Time 2h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat your oven to 350f. With a small, sharp knife cut slits all over the lamb (top and bottom). Insert the slivers of garlic, and the rosemary sprigs. Brush the lamb with the oil and season with salt and pepper. Place on a wire rack in a baking tin and pour in 3/4 cup of water. Roast for about 2 hours basting often with the pan juices. remove from oven and cover loosely with foil. Allow to"rest" for about 15 minutes before carving. We serve with roasted vegetables, peas, gravy and mint jelly.
Time 2h10m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Time 3h Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic. Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight. Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes. Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
Time 2h5m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Time P1DT1h35m Yield 10 Number Of Ingredients 8 Steps:
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Time 2h15m Yield 10 servings. Number Of Ingredients 5 Steps:
Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Time 1h55m Number Of Ingredients 8 Steps:
Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb. Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too. If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting. Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over. Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin. Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
Number Of Ingredients 7 Steps:
Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together. Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
Yield 8 servings Number Of Ingredients 6 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.
Time 2h Yield Serves 4 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger. Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat. Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving. Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb. Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.
Time 8h20m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Rinse the lamb under running water, blot dry. With the tip of a sharp knife, make several pockets at random intervals in the meat. Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine. Mix the mustard, rosemary and black pepper together. Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours. Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast. Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water. Place roast in preheated oven and cook for 15 minutes. Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste. Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving. While meat is resting, warm about 1/2 cup of mint jelly. Slice into 10 equal portions and serve with warmed jelly.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 450°F. Rinse the lamb and pat dry with kitchen towels. Peel the orange layer of rind from the orange, into strips about 2cm by 1cm. Cut a few of the garlic cloves lengthways into batons about 2mm across. Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can’t see it. (Don’t be afraid here - the deeper it goes, the more the flavours will infuse). Repeat all over the lamb until you’ve used all the orange peel. Don’t forget the underneath. Allow to rest for about an hour. With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these. Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan. Pour over a good glug of olive oil, and season well with salt. Place, uncovered, in the oven and cook for 20mins. Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb. Check occasionally and, if required, add a little water to the pan. Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and plenty of tea towels. Set aside. Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven. Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Time 1h30m Yield 8 to 10 servings Number Of Ingredients 20 Steps:
The day before, preheat oven to 375 degrees. Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot. Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed. Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight. Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving. Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.
