Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Who could say no to this oh-so delicious slow-roasted lamb shoulder? Dressed in a delicious marinade of lemon, garlic and rosemary. This dish is the perfect entertainer.
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Roasted Lemon Herb Bone in Leg of Lamb with Lemon Dijon Aioli Recipe Video
This Roasted Lemon Herb Leg of Lamb with Lemon Dijon Aioli recipe is everything a special occasion dish should be, it's beautiful on the table, it tastes great, and it has flavors that will appeal to everyone. And it's simple to make! Just marinate the lamb in a mixture of lemon, wine, garlic, rosemary, mint, and Dijon mustard. Arrange some lemon slices on top and roast. Then, make a simple aioli with more Dijon to serve as a cool accompaniment that's perfect for spring entertaining.
Prep: 15 minutes Cook: 2 hours, 40 minutes Total: 3 hours, 55 minutes Serves: 12 to 14
½ cup plus 1 tablespoon lemon juice
3 tablespoons grated lemon zest
¼ cup white wine or chicken broth
7 cloves garlic, minced (about 3 tablespoons)
2 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh mint leaves
2 tablespoons Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 Thomas Farms® Bone-In Leg of Lamb (about 8 pounds)
1 whole lemon, thinly sliced
1 cup mayonnaise
2 tablespoons minced shallot
1. Mix ½ cup lemon juice, 2 tablespoons plus 1 teaspoon lemon zest, the wine, 2 tablespoons plus 2 teaspoons garlic, the rosemary, 1 tablespoon mint, 1 tablespoon mustard, ¼ cup oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the lemon mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
2. Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade). Arrange the lemon slices on the lamb.
2-Step Cooking (total time = 2 hours + 40 minutes)
SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 2 hours + 20 minutes or until the internal temperature reaches 130-135°F. (check the temperature after an hour) for medium-rare (or until desired doneness).
See Cooking Chart below for more details.
3. Remove the lamb to a cutting board, loosely cover with foil and let stand for at least 15 minutes before slicing. (Lamb will continue cooking while it rests). Place on a platter and garnish with the lemon slices.
4. To make the aioli, stir the mayonnaise, shallot, remaining 1 tablespoon lemon juice, remaining 2 teaspoons lemon zest, remaining 1 teaspoon garlic, remaining 2 tablespoons mint, remaining 1 tablespoon mustard, and remaining 1 tablespoon oil. Cover and refrigerate until ready to serve. Serve with the sliced lamb.
The aioli recipe can easily be doubled. Combine the following, 2 cups mayonnaise, ¼ cup minced shallot, 2 tablespoons lemon juice, 1 ½ tablespoons grated lemon zest, 2 teaspoons garlic, ¼ cup mint, 2 tablespoons mustard and 2 tablespoons oil.
Cooking Chart
(Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone)
Total Time = 20 minute sear (at 450°F) + roasting time (at 325°F.)
Medium-Rare: 130°F. to 135°F. about 20 minutes/pound total time
Medium: 135°F. to 140°F. about 25 minutes/pound total time
Well-Done: 155°F. to 165°F. about 30 minutes/pound total time
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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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GREEK STYLE ROAST LAMB RECIPE / WITH LEMON AND GARLIC POTATOES / Bold Cook TV
This is how the Greek make Roast Lamb, cooked until tender, half braised and glazed with lemon flavoured. Just like a Greek restaurant or even better! Juicy Greek Boneless Leg of Lamb seasoned with black pepper, lemon juice and zest, rosemary and garlic then roast to perfection, it’s just delicious...
Complete ingredients:
2.5kg - Boneless Lamb Leg
1tbsp - black pepper
1tbsp - dried rosemary leaves
2pcs - whole garlic
1pkt - fresh rosemary leaves
2pcs - lemon (juice and zest)
1kg - russet potatoes
1kg - carrots
1tbsp - melted butter for glaze
Please enjoy watching!
BE BOLD, BE A COOK @ Bold Cook TV
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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!!!
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
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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Roasted Lemon Herb Boneless Leg of Lamb with Lemon Dijon Aioli Recipe Video
This Roasted Lemon Herb Leg of Lamb with Lemon Dijon Aioli recipe is everything a special occasion dish should be, it's beautiful on the table, it tastes great, and it has flavors that will appeal to everyone. And it's simple to make! Just marinate the lamb in a mixture of lemon, wine, garlic, rosemary, mint and Dijon mustard. Arrange some lemon slices on top and roast. Then, make a simple aioli with more Dijon to serve as a cool accompaniment that's perfect for spring entertaining.
Prep: 15 minutes Cook: 1 hour, 20 minutes Total: 2 hours, 35 minutes Serves: 10 to 12
½ cup plus 1 tablespoon lemon juice
3 tablespoons grated lemon zest
¼ cup white wine or chicken broth
7 cloves garlic, minced (about 3 tablespoons)
2 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh mint leaves
2 tablespoons Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 boneless leg of lamb (about 5 ½ pounds) (netting removed)
1 whole lemon, thinly sliced
1 cup mayonnaise
2 tablespoons minced shallot
1. Mix ½ cup lemon juice, 2 tablespoons plus 1 teaspoon lemon zest, the wine, 2 tablespoons plus 2 teaspoons garlic, the rosemary, 1 tablespoon mint, 1 tablespoon mustard, ¼ cup oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the lemon mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
2. Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade). Arrange the lemon slices on the lamb.
2-Step Cooking (total time = 1 hour + 20 minutes)
SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 1 hour or until the internal temperature reaches 130-135°F (check the temperature after 30 minutes). for medium-rare (or until desired doneness).
See Cooking Chart below for more details.
3. Remove the lamb to a cutting board, loosely cover with foil and let stand for at least 15 minutes before slicing. (Lamb will continue cooking while it rests). Place on a platter and garnish with the lemon slices.
4. To make the aioli, stir the mayonnaise, shallot, remaining 1 tablespoon lemon juice, remaining 2 teaspoons lemon zest, remaining 1 teaspoon garlic, remaining 2 tablespoons mint, remaining 1 tablespoon mustard and remaining 1 tablespoon oil. Cover and refrigerate until ready to serve. Serve with the sliced lamb.
The aioli recipe can easily be doubled. Combine the following, 2 cups mayonnaise, ¼ cup minced shallot, 2 tablespoons lemon juice, 1 ½ tablespoons grated lemon zest, 2 teaspoons garlic, ¼ cup mint, 2 tablespoons mustard and 2 tablespoons oil.
Cooking Chart
(Use an instant-read thermometer inserted into the thickest part of the meat)
Total Time = 20 minute sear (at 450°F) + roasting time (at 325°F.)
Medium-Rare: 130°F. to 135°F. about 15 minutes/pound total time
Medium: 135°F. to 140°F. about 20 minutes/pound total time
Well-Done: 155°F. to 165°F. about 25 minutes/pound total time