How To make Roast Leg Of Lamb
Ingredients
5
pound
leg of lamb
2
each
garlic cloves, sliced
1/3
cup
olive oil
1
teaspoon
salt (coarse or kosher)
1
pepper, freshly ground
1
teaspoon
rosemary
1/2
teaspoon
thyme
Directions:
Trim lamb of fat. Cut slits about 1/2 inch deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes.
Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving.
Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.
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How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre
Hello There Friends, a Leg of Lamb is an easy to prepare and a delicious meal to feed your entire family! Perfect to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way this recipe is sure to make you love lamb! I hope you love this recipe just as much as we do. Come and make this Perfect Leg of Lamb! Let me know what you think in the comments below.
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Roast leg of Lamb
Roast Leg of Lamb
Ingredients
- 2kg (4.4 lbs) leg of lamb
- 4 cloves garlic, cut in half
- 2 sticks rosemary, cut into 8 x 3cm pieces
- 4 tbsp olive oil
- salt
Method
1. Preheat your oven to 220°C (428°F) with the fan on.
2. Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
3. Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
4. Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F).
5. Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
6. Carve your lamb, and it's good to go!
#lamb #roast #dinner #howto #foryou #shorts #shortsvideo #garlic #recipe #cooking #food #foodyoutube
Roast Leg of Lamb | Christine Cushing
I'll show you how to roast the perfect leg of lamb and take it to new heights by adding my secret ingredient: vincotto or petimezi in Greek. It's so succulent, you'll swear it was spit roasted and not simply cooked in the oven. I stud the lamb with plenty of seasoned garlic slivers throughout, and rub with a mixture of olive oil, lemon juice, fresh rosemary and thyme and petimezi for a taste the whole family will love. FULL RECIPE BELOW
RECIPE: ROAST LEG OF LAMB
Ingredients:
1 boneless leg of lamb 4-5 lbs about( 1.7-2 kg)
¼ Cup Greek extra virgin olive oil (50 ml), divided
3-4 cloves garlic, cut into slivers
cracked black pepper to taste
1 Tsp sea salt (5 ml)
1 large handful each fresh rosemary and thyme leaves, chopped
1 Tbsp. Greek dried oregano (15 ml)
grated zest of 1 lemon
juice of ½ - 1 lemon, depending on size
2 tsp. petimezi (Greek grape syrup), vincotto or balsamic vinegar (10 ml)
2 lbs small whole potatoes, skin on, scrubbed well
Preheat oven to 350 D F approx.. 160 C. With convection setting on.
Prepare lamb by making small incisions about ½“ deep evenly around surface of leg. Combine the garlic in a small bowl with salt and pepper. Push garlic cloves into incisions.
In a small bowl, combine half the olive oil, lemon juice and petimezi. Whisk to blend. Place leg of lamb in a roasting pan that’s large enough to hold it along with potatoes, in a single layer. Pour olive oil mixture evenly over lamb covering on all sides. Sprinkle with salt and pepper l lemon zest and the chopped herbs and dried oregano. ( Note: if using lemon zester like in video, keep the lamb roasting at 325 D F so they don’t burn )
Lay potatoes around it and drizzle on rest of olive oil and season with salt and pepper.
Roast lamb with potatoes, in oven for approximately 1 hour and 20 minutes – 1 1/2 hours, turning up the temperature to 375 for the last 20 minutes, if it has not turned deep brown colour. Check to make sure pan is not dry every 30 minutes and add 100 ml (1/2 cup) water to gently steam and prevent scorching. Meat thermometer should read 150 D F in the thickest part of leg to cook as seen in video. Let rest and slice.
Serves 4-6
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Christmas leg of lamb 15 - Say More, With Lamb
That moment when a delicious leg of lamb hits the table. Merry Christmas everyone
#saymorewithlamb #sharethelamb
How To Make Insanely Moist Slow Roast Lamb
You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper