Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
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How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
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TRY LAMB! Butterflied leg of Lamb in next level marinade
Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar
Zest of 1 lemon
Butterflied Leg of lamb
2kg – serves 6 to 8 people
Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush
Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.
Set your BBQ for Half and Half technique.
Get the lamb out of the fridge about an hour before grilling.
Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)
Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)
You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.
Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve
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Garlic & Herb Roasted Leg of Lamb - EASY, Juicy & Delicious Recipe!!
GET THE RECIPE:
The most delicious, juiciest and aromatic recipe for roasted leg of lamb! My rosemary, thyme, mustard and garlic lamb is so easy to make and perfect for special occasions and holidays such as Easter. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Enjoy this roast dinner for Easter, any special occasion or for Sunday roast dinner!
INGREDIENTS:
1 bone-in or boneless leg of lamb
2 tbsp dijon mustard
1/4 cup olive oil
1 tbsp fresh thyme
1 1/2 tbsp chopped rosemary
5 to 6 finely minced garlic cloves
1 to 1 1/2 tbsp coarse Kosher salt
1 tsp ground black pepper
For Potatoes:
2 to 3 pounds baby potatoes
1 tbsp olive oil
salt and black pepper
1 tbsp herb blend - Italian or French
INSTRUCTIONS HERE:
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Kitchen Tip: How to Cook a Butterflied Leg of Lamb
Lamb is a very common centerpiece on Easter plates, but it’s not necessarily something everyone cooks on a regular basis, so preparing it at home can be intimidating. Don’t fear! It’s far easier than you may think thanks to Heinen’s and this recipe from @ChefBillyParisi!
Heinen’s has an incredible selection of premium cuts of lamb in their Meat Department. From full legs, which serve 8-10 people, to smaller butterflied legs, which serve 2-4, you’re guaranteed to find an option that works for you. And, if you don’t see the cut you’re looking for, Heinen’s butchers can prepare an order to your exact specifications.
When looking for lamb at the grocery store, it’s important to remember that fat equals flavor. Lamb is a relatively lean cut of meat, so select a cut that has a little fat cap on top. Even on the underside, it’s important to have intermuscular fat for added flavor.
While the fat on the meat certainly contributes to the final flavor, it’s also important to season the lamb appropriately. A little salt and pepper will do, but for maximum taste, a marinade is key!
Simply whisk a few ingredients (listed below) together, pour it over the meat in a casserole dish, let it rest, toss it in the oven for 35 minutes and slice away.
Creating an impressive Easter entrée has never been so easy!
How to Cook a Butterflied Leg of Lamb
Serves 2-4
Ingredients
10 garlic cloves, finely minced
3 Tbsp. fresh lemon juice
1 Tbsp. fresh rosemary, minced
½ tsp. Heinen’s ground cumin
2 tsp. salt
1 tsp. black pepper
1/3 cup Heinen’s olive oil
1 Heinen’s butterflied leg of lamb
Instructions
1. Preheat the oven to 400°F.
2. In a bowl, whisk together the garlic, lemon juice, rosemary, cumin, salt, pepper and olive oil.
3. Add the lamb to a casserole dish and pour the marinade over top. Rub it all over the lamb to ensure its coated.
4. Cover the dish in plastic wrap and marinate from 1-24 hours.
5. Remove the lamb from the casserole dish and place it on a rack on a sheet tray. Bake at 400°F for 35 minutes, or until browned an internal temperature of 140°F -145°F is achieved.
6. Remove the lamb from the oven and let it rest for 5 minutes.
7. Thinly slice it on a bias/ angle and serve.