Leg of lamb with challah stuffing and orange sauce
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***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.
Sticky Lamb Chops | Jamie Oliver
This brilliant sticky lamb chops recipe is so rich, a perfect meal to cook for the ones you love. And check out Jamie's tips on how to get that extra flavour boost, using orange peel, garlic, and thyme. Taking advantage of the juice from the lamb, add some baby carrots into the pan to create this absolute showstopper of a dish.
This segment originally aired on Jamie's Quick and Easy Food (2017)
If you’re UK based, stream Jamie's programmes on Channel 4 channel4.com
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Greek Lemon & Honey Glazed Slow Cooked Leg Of Lamb Roast With Crispy Potatoes | ggmix
Greek inspired lemon and honey glazed slow cooked leg of lamb. Lemony, garlicky and with subtle hints of sweetness. This lamb roast recipe is super simple and will satisfy all your taste buds. Plus I will also show you how to use the lambs juices to season your potatoes to get incredible flavour. I'm talking roast potatoes that are crisp on the outside and soft and fluffy in the middle.
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How To Make Garlic and Herb Lamb Chops Recipe | Delicious & Juicy #onestopchop
Garlic and Herb Lamb Chops. These things were fire and that’s on who? Marry had a little lamb! FULLE RECIPE BELOW!!!
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Ingredients
6-8 Lamb Chops
6 cloves garlic, whole
4 TBSP avocado oil, divided
2 tsp Worcestershire sauce
1 tsp garlic paste
1 tsp Italian herb paste
1 tsp garlic and herb seasoning
1 tsp all purpose seasoning (salt, pepper, garlic and onion powder)
Juice of one lemon
1 sprig thyme
1 sprig rosemary
4 TBSP unsalted butter
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