Time 2h30m Number Of Ingredients 11 Steps:
For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.) The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It’s very tough, so it’s important to remove all of it. A long knife with a sharp thin blade is the best tool for the job. Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end. Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling. Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees. Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.
Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.
Time 3h5m Yield 6 servings Number Of Ingredients 10 Steps:
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes. Preheat oven to 425 degrees F. Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
Time 1h20m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack. Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper. Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes. Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.
Time 2h20m Yield 10 servings Number Of Ingredients 8 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.
Time 2h10m Yield 12 Number Of Ingredients 5 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.
Time 4h35m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade. Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use. In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly. After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it “rests” will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings. Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb. Slice the lamb (against the grain) and serve family style.
Time 1h35m Yield 8 servings. Number Of Ingredients 7 Steps:
Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Time 1h15m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450°F. Mix rosemary, salt, and pepper in small dish. Rub half of spice mixture over larger end of leg of lamb. Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl. Cut 15 to 20 small slits in leg of lamb and place spiced garlic cloves into the slits. Rub 3 tablespoons olive oil over the surface of the leg of lamb. Place on rack in center of roasting pan and place in preheated oven. Cook for 15 minutes at 450°F and then lower heat to 350°F for rest of cooking time of 1 1/4 hours (or, alternatively, lower heat immediately and cook at 325°F for adjusted cooking time). Remove from oven and test with instant read thermometer inserted into thickest part of leg; consider lamb done at 130-140°F (temperature will rise about 5 degrees out of oven). Cover with aluminum foil and let rest 10-15 minutes. Slice into thin slices and serve.
Time 2h Number Of Ingredients 6 Steps:
Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting. Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins. Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done. Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Time 2h10m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Remove lamb from refrigerator 1 hour before roasting. Preheat oven to 400°F/200°C/Gas 6. Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you’re using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made. Place lamb, fat side up on a rack in an uncovered pan. Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F. When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving. If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn’t touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it’s roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
Time 1h30m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing. Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Time 7h25m Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 250 degrees F (120 degrees C). Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven. Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan. Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing. While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Generously rub leg of lamb with olive oil. Season lamb with all the ingredients listed, making sure that they are evenly distributed. Place leg of lamb on a rack in a roasting pan. Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
