Me stuffing Lamb Shoulder with Apricot and Leeks
This is on our current early bird menu at the Sweeney Hall Hotel
Apricot and Leek Stuffed Shoulder of Lamb, Rosemary Jus
Obviously I don't move that fast ????
Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.
Pulled Lamb Shoulder Recipe | Low & Slow BBQ | Barbeques Galore
Pulled lamb that is tender and melts in your mouth is a sure crowd-pleaser at any barbeque event. Try this quick and easy recipe on your BBQ smoker today!
View the full pulled lamb recipe on Barbeques Galore:
Lamb Tagine with Dates and Apricots
This recipe for lamb tagine creates a tender, aromatic and hearty meal. Take a virtual trip to Morocco by making it for dinner tonight!
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Ingredients
1 tbsp olive oil and 1 tbsp butter (See Note 1)
2 tbsp blanched almond slivers
2 red onions, diced
3 cloves garlic, minced
2 tbsp ginger paste
pinch of saffron threads (crush and rub between fingers)
2 cinnamon sticks
2 tsp coriander seeds, crushed
1 lb lamb cubed shoulder or leg
8 dates seeded
8 dried apricots
1 tbsp orange zest
2 tbsp honey
1/2 tsp Ras el Hanout
1/2 tsp salt
1/2 tsp black pepper
Instructions
Heat the butter and oil in a tagine (See Note 2), or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
Add the dates, apricots and orange zest, stir to mix and cover. Simmer for 20 minutes.
Stir in the honey and ras-el-hanout and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes or as needed.
Top with chopped cilantro and serve along side couscous and bread of choice.
Notes
1. You can also substitute the butter and oil for 2 tbsp ghee.
2. Be sure to have seasoned/cured your tagine prior to it's first use (good post here: and use a diffuser between the tagine and the heat source, be it flame or electric burner.
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Middle Eastern Slow-Cooked Shoulder Of Lamb From Nadia Sawalha | Lorraine
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Nadia Sawalha cooks her mum's favourite dish in the run-up to Mother's Day which is her Middle Eastern slow-cooked shoulder of lamb with hasselback potatoes. Visit the website for the full recipe.
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How To Cook The Perfect Lamb Tagine With Apricot Tabouleh | James Martin's Mediterranean
James Martin is in Marseilles, France, to explore its North African quarter. There, he cooks a delicious and simple lamb tagine with apricot tabouleh.
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