- Home
- Barbeque
- How To make Butterflied Leg Of Lamb with Roasted Vegetabl
How To make Butterflied Leg Of Lamb with Roasted Vegetabl
1/2 c Oil. olive
3 Lemons; juiced
4 Garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
-butterflied Salt; to taste Pepper, black; to taste 5 lg Potatoes, baking; cut into
-6 lengthwise wedges each 4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
-halved lengthwise Lemon; wedges for serving Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste. Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over _low_ direct heat, or smoke-roast over indirect heat. Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2 inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week (see recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with Tahini Sauce). Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if desired) and salt and pepper to taste in a large roasting pan. Place the potatoes in the oven at the same time as the lamb goes under the broiler. Roast, tossing once, for 25 minutes. Add the zucchini and peppers, tossing them with the potatoes, and roast until the potatoes are tneder when pierced with a knife and the zucchini and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram. Reserve 10 potato wedges for hash later in the week. Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges. Note: This recipe is for an oven with a single heating element that allows for simultaneous broiling and roasting. In an oven with seperate heating elements for oven and broiler, roast the vegetables first at 45 F., then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving.
How To make Butterflied Leg Of Lamb with Roasted Vegetabl's Videos
Slow Roasted Lamb in Parchment! #shorts
Greek lamb kleftiko is a traditional Greek dish of slow-roasted lamb cooked in parchment with potatoes and vegetables. This easy recipe shows you how to make fall-apart-tender Greek lamb roast, an impressive dish to feed a crowd!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
INGREDIENTS:
???? 1 boneless leg of lamb, about 3 ½ pounds, trimmed of excess fat
???? 2 ½ tablespoons dried oregano, divided
???? 1 tablespoon dried thyme, divided
???? 1 tablespoon dried parsley, divided
???? Kosher salt and black pepper
???? 1 tablespoon Dijon mustard
???? 10 garlic cloves, minced
???? Juice of 1 lemon
???? 1 tablespoon red wine vinegar
???? ½ cup white wine
???? Extra virgin olive oil, I used Greek Private Reserve EVOO
???? 4 to 5 large Russet potatoes, about 3 pounds, peeled and quartered
???? 2 large sweet bell peppers, cored and cut into large chunks
???? 2 large tomatoes, cut into thick wedges
???? 1 large red onion, cut into large chunks
???? ½ cup vegetable or beef broth
???? 4 ounces feta cheese, cut into blocks, optional
#kleftiko #greeklamb #lamb #lambrecipe #greekfood #greekrecipe #dinnerrecipe #dinnerideas #dinner #mediterraneanrecipe #onepotmeal #onepotmeals #onepotdinner
Grilling a Butterflied Leg of Lamb
Classic Roast Lamb Recipe (with tart mint sauce & roast vegetables)
There’s nothing like a classic roast to spoil family and friends. Teamed with the tart mint sauce and perfectly roasted seasonal veg this dish is a guaranteed crowd-pleaser.
Ingredients
4 cloves garlic, finely chopped
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp Dijon mustard
2 tbsp Pams Olive Oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1.7 – 2 kg leg of lamb
2 tbsp Pams Olive Oil, extra
1 kg kumara, cut into large chunks
1 kg carrots, peeled and cut into chunks
2 red onions, cut into wedges
1 bulb garlic, cut in half
2 sprigs rosemary
¼ cup white wine vinegar
2 tbsp Pams Caster Sugar
2 tbsp water
1 cup fresh mint leaves, finely chopped
Method
1. Preheat the oven to 200°C. Combine the garlic, rosemary, thyme, mustard, olive oil, salt and pepper in a small bowl.
2. Score the top side of the lamb with a sharp knife and place in a large roasting dish. Spread the garlic and herb mixture over the lamb, rubbing into the scored cuts. Drizzle with extra olive oil.
3. Roast in the preheated oven for 1 hour 30 minutes for medium, or until the lamb is cooked to your liking. Baste frequently.
4. After 50 minutes, add the vegetables, garlic bulb and sprigs of rosemary. Toss to coat in oil. Season with salt and pepper. Cook the vegetables
for 40 minutes, or until they are tender and golden.
5. Meanwhile, prepare the mint sauce. Place the vinegar, caster sugar and water into a small saucepan and stir over low heat until the sugar dissolves. Remove from the heat and allow to cool slightly before stirring in the chopped mint.
6. Slice the lamb and serve with the roast vegetables and mint sauce.
Roast Lamb Feast: Butterflied Leg of Lamb with Garlic and Rosemary
Check out the recipe at:
When Maggy Keet founder of Blogger's without Borders lived in England, she and her husband had a wonderful tradition of going to his Grandparent's house for a Sunday roast. Now that they're back in the states they've found a way to continue the tradition in a simplified manner: a full roast dinner in one roasting pan. In this USA Weekend video, we show you how to make a Butterflied Leg of Lamb with Rosemary and Garlic. Long live tradition!
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:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
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... :)
PRINT RECIPE: