Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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Roast Lamb Leg with Gravy
I love a good roast lamb leg! Well, when it's done to perfect blushing pink perfection with an awesome gravy... :)
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Mouthwatering Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops Recipe
If you're looking for a delicious and easy way to cook lamb chops, then look no further! In this video, we'll show you how to make garlic and herb crusted lamb chops that will be sure to please your taste buds!
Garlic and herb lamb chops are a great dish to cook for a special occasion or simply to eat on a night out. They're easy to make and are sure to be a hit with your friends and family! Watch our video how to make garlic and herb crusted lamb chops and enjoy a delicious and easy meal that you'll love!
Lamb Chops - Garlic and Herb Crusted Lamb Chops - Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
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Garlic and Herb Crusted Lamb Chops Recipe
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Garlic and Herb Crusted Lamb Chops Recipe
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Roasted Lemon Herb Bone in Leg of Lamb with Lemon Dijon Aioli Recipe Video
This Roasted Lemon Herb Leg of Lamb with Lemon Dijon Aioli recipe is everything a special occasion dish should be, it's beautiful on the table, it tastes great, and it has flavors that will appeal to everyone. And it's simple to make! Just marinate the lamb in a mixture of lemon, wine, garlic, rosemary, mint, and Dijon mustard. Arrange some lemon slices on top and roast. Then, make a simple aioli with more Dijon to serve as a cool accompaniment that's perfect for spring entertaining.
Prep: 15 minutes Cook: 2 hours, 40 minutes Total: 3 hours, 55 minutes Serves: 12 to 14
½ cup plus 1 tablespoon lemon juice
3 tablespoons grated lemon zest
¼ cup white wine or chicken broth
7 cloves garlic, minced (about 3 tablespoons)
2 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh mint leaves
2 tablespoons Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 Thomas Farms® Bone-In Leg of Lamb (about 8 pounds)
1 whole lemon, thinly sliced
1 cup mayonnaise
2 tablespoons minced shallot
1. Mix ½ cup lemon juice, 2 tablespoons plus 1 teaspoon lemon zest, the wine, 2 tablespoons plus 2 teaspoons garlic, the rosemary, 1 tablespoon mint, 1 tablespoon mustard, ¼ cup oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the lemon mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
2. Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade). Arrange the lemon slices on the lamb.
2-Step Cooking (total time = 2 hours + 40 minutes)
SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 2 hours + 20 minutes or until the internal temperature reaches 130-135°F. (check the temperature after an hour) for medium-rare (or until desired doneness).
See Cooking Chart below for more details.
3. Remove the lamb to a cutting board, loosely cover with foil and let stand for at least 15 minutes before slicing. (Lamb will continue cooking while it rests). Place on a platter and garnish with the lemon slices.
4. To make the aioli, stir the mayonnaise, shallot, remaining 1 tablespoon lemon juice, remaining 2 teaspoons lemon zest, remaining 1 teaspoon garlic, remaining 2 tablespoons mint, remaining 1 tablespoon mustard, and remaining 1 tablespoon oil. Cover and refrigerate until ready to serve. Serve with the sliced lamb.
The aioli recipe can easily be doubled. Combine the following, 2 cups mayonnaise, ¼ cup minced shallot, 2 tablespoons lemon juice, 1 ½ tablespoons grated lemon zest, 2 teaspoons garlic, ¼ cup mint, 2 tablespoons mustard and 2 tablespoons oil.
Cooking Chart
(Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone)
Total Time = 20 minute sear (at 450°F) + roasting time (at 325°F.)
Medium-Rare: 130°F. to 135°F. about 20 minutes/pound total time
Medium: 135°F. to 140°F. about 25 minutes/pound total time
Well-Done: 155°F. to 165°F. about 30 minutes/pound total time
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Roasted Lemon Herb Boneless Leg of Lamb with Lemon Dijon Aioli Recipe Video
This Roasted Lemon Herb Leg of Lamb with Lemon Dijon Aioli recipe is everything a special occasion dish should be, it's beautiful on the table, it tastes great, and it has flavors that will appeal to everyone. And it's simple to make! Just marinate the lamb in a mixture of lemon, wine, garlic, rosemary, mint and Dijon mustard. Arrange some lemon slices on top and roast. Then, make a simple aioli with more Dijon to serve as a cool accompaniment that's perfect for spring entertaining.
Prep: 15 minutes Cook: 1 hour, 20 minutes Total: 2 hours, 35 minutes Serves: 10 to 12
½ cup plus 1 tablespoon lemon juice
3 tablespoons grated lemon zest
¼ cup white wine or chicken broth
7 cloves garlic, minced (about 3 tablespoons)
2 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh mint leaves
2 tablespoons Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 boneless leg of lamb (about 5 ½ pounds) (netting removed)
1 whole lemon, thinly sliced
1 cup mayonnaise
2 tablespoons minced shallot
1. Mix ½ cup lemon juice, 2 tablespoons plus 1 teaspoon lemon zest, the wine, 2 tablespoons plus 2 teaspoons garlic, the rosemary, 1 tablespoon mint, 1 tablespoon mustard, ¼ cup oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the lemon mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
2. Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade). Arrange the lemon slices on the lamb.
2-Step Cooking (total time = 1 hour + 20 minutes)
SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 1 hour or until the internal temperature reaches 130-135°F (check the temperature after 30 minutes). for medium-rare (or until desired doneness).
See Cooking Chart below for more details.
3. Remove the lamb to a cutting board, loosely cover with foil and let stand for at least 15 minutes before slicing. (Lamb will continue cooking while it rests). Place on a platter and garnish with the lemon slices.
4. To make the aioli, stir the mayonnaise, shallot, remaining 1 tablespoon lemon juice, remaining 2 teaspoons lemon zest, remaining 1 teaspoon garlic, remaining 2 tablespoons mint, remaining 1 tablespoon mustard and remaining 1 tablespoon oil. Cover and refrigerate until ready to serve. Serve with the sliced lamb.
The aioli recipe can easily be doubled. Combine the following, 2 cups mayonnaise, ¼ cup minced shallot, 2 tablespoons lemon juice, 1 ½ tablespoons grated lemon zest, 2 teaspoons garlic, ¼ cup mint, 2 tablespoons mustard and 2 tablespoons oil.
Cooking Chart
(Use an instant-read thermometer inserted into the thickest part of the meat)
Total Time = 20 minute sear (at 450°F) + roasting time (at 325°F.)
Medium-Rare: 130°F. to 135°F. about 15 minutes/pound total time
Medium: 135°F. to 140°F. about 20 minutes/pound total time
Well-Done: 155°F. to 165°F. about 25 minutes/pound total time
The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday
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