Leg of Lamb Recipe | Greek Style Leg of Lamb Recipe | 4K |
Leg of Lamb. This show shows you how to cook a leg of lamb recipe greek style. It'll have all that you've come to love with Lamb. All the freshest ingredients. From the fresh Dill to the Fresh mint. Enjoy this classic Leg of Lamb.
Check out my Patreon and Youtube Join. It's greatly appreciated!
PATREON►
✅✅SHOW NOTES✅✅
Food Processor FIMEI 12 Cup Multifunctional Food Processor-
Lemon zester
Ingredient List
Fresh Dill
Fresh Mint
Fresh Italian Parsely
4-5 Garlic Peeled'
Lemons
Olive Oil
Oregano
S&P
1 Leg Of Lamb.
Follow along on this amazing recipe.
EMAIL : gallerybbq@gmail.com
FACEBOOK :
INSTAGRAM :
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
This helps support the channel and allows us to continue to make videos like this. Thank you for your support.
Perfect every time Roasted Leg of Lamb with Potatoes #shorts
Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
@NikkisModernMediterranean
Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Leg of lamb with challah stuffing and orange sauce
Thanks to Typhur for sponsoring! With their early Black Friday deal, you can get 20% off Typhur Sync — now only $183.2 (was $229). Check the Apply 20% off box: | Deal ends Nov. 27th.
***RECIPE, SERVES ABOUT 8***
1 5-6 lb leg of lamb
2 big loaves of bread (I like Challah), about 2 lb of fresh bread total
1 stick (8 oz, 113g) butter
2-3 32 oz (946mL) cartons of stock
2 onions
1 bunch celery
1 lb carrots
1 lemon
2 oranges
2 eggs
1 finger of ginger
a few cloves of garlic
salad greens (I used two big pre-washed bags)
cornstarch
dry sage
dry thyme
1 cinnamon stick
a few cloves
soy sauce
vinegar
molasses or other sweetener
salt
pepper
oil
Cut one onion, all the celery (reserve the leaves for the salad) and carrots into small pieces and get them frying in the butter, ideally in the roasting tray where you'll be cooking the stuffing. Cut the bread into chunks for the stuffing, leave them out to harden overnight and/or toast them slightly.
Combine the bread, softened vegetables and eggs with seasoning to taste (I like a lot of sage and thyme, the zest from the lemon, salt and pepper) and enough stock to make the bread wet but not soaking. The wetter the bread at this stage, the more solid and casserole-like the stuffing will be at the end.
Coat the leg of lamb in salt, pepper and olive oil and brown the outside with high heat — I used by gas grill on maximum, but you could do it in your oven on max. When brown, transfer the lamb on top of the stuffing and roast that entire rig at low heat, approx. 250ºF/120ºC, until done to your liking. I pulled mine at 130ºF/54ºC, about medium, and it took about 45 minutes.
To make the sauce, roughly chop and/or crush the garlic and ginger (don't bother peeling) and put in a pan, along with the other onion roughly chopped. Zest and juice the oranges into the pan. Drop in the cinnamon and cloves, pour in a carton of stock, bring to a boil and cook until it's reduced by about half. Strain and discard the solids. Thicken with cornstarch slurry, taste and flavor with soy sauce, molasses, vinegar, seasoning to taste.
Dress the salad greens with the juice from the lemon, olive oil and seasoning.
When the lamb is done, transfer it somewhere to rest. Smooth out the top of the stuffing, and if it seems too wet, cook it some more. Shortly before serving, brown the top under the broiler/grill.
Carve, sauce, serve, etc.
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.
▶ See Recipe Here
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com
Music by:
Best Roast Leg of Lamb Recipe
If you want to make Rosemary and Garlic Roast Leg of Lamb for Easter or any special day I got you covered! I'll show you how to prep a boneless leg of lamb and tie it back up with a butcher's knot so that it roasts evenly, stays together in the oven, and yields juicy pieces all through the roast. We'll also make an easy mint salsa verde for it in this latest Lamb episode!
SUPPORT ON PATREON:
GEAR USED IN VIDEO (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Roasting Pan and Rack:
Mixing Bowls:
Frantoia Olive Oil 1 Liter:
ROAST BONELESS LEG OF LAMB
Ingredients for lamb
1 five pound boneless leg of lamb
12 cloves of garlic - divided - half made into paste and half cut into chunks
4 tablespoons rosemary - chopped
1/2 cup parsley - chopped
5 teaspoons kosher salt - basically 1 teaspoon kosher salt per pound of meat
1.5 teaspoons black pepper
2 tablespoons olive oil
OPTIONAL MINT SALSA VERDE (blend until smooth)
1.5 cups parsley
3/4 cup mint leaves
1 cup olive oil
½ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic
INSTRUCTIONS
1. Trim the leg of lamb interior of any large excess fate pieces. Spread the lamb out onto a large cutting board to season.
2. Season the lamb's interior with half of the kosher salt and pepper. Spread the garlic paste, parsley, and rosemary all over the interior.
3. Roll the leg of lamb into a cylinder and tie it tightly every 1-2 inches to secure it. Tie across the length of the leg to keep it all together.
4. Cut small slits into the lambs exterior and insert the garlic chunks. Coat the lamb with olive oil and season the exterior with the remaining salt and pepper.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 -1.5 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb at 450f for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb is 135f. Check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 20 minutes per pound to cook.
7. When the lamb is finished let sit lightly tented with foil for 15 minutes. Remove the twine and cut it into slices. Serve with the optional mint salsa verde and garnish with mint leaves. Enjoy!
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
MORE ITALIAN AND ITALIAN-AMERICAN RECIPES ON OUR WEBSITE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.