Slow Roasted Lamb | Jamie Oliver
This recipe is from Jamie's cookbook, Together. Boning stuffing and rolling the lamb means all the amazing flavours infiltrates the meat and vice versa. By stuffing the shoulder you'll be able to get even more portions. This dish is a winner, give it a go! #Jamiestogether
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Roast Shoulder of Lamb with Tomatoes and Garlic
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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Delicious Dinner Lamb Roast (Full Version)
The Best Roasted Lamb #lamb #maincourse #dinner #roastedlamb #meatlovers #moms #dads #Olivethat #costco #holiday #birthday #roastdinner #familydinner #sundaydinner #sundayroast #dinner
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The full recipe is on our blog:
Ingredients:
6 lb (3 kg) boneless lamb
2 tbsp butter
2 tbsp mustard
2 tbsp olive oil
2 tbsp balsamic aged vinegar
1 tsp salt
1/2 tsp pepper
1 sprig rosemary
10 cloves of garlic
How to Prepare Roasted Lamb?
1. Place some folded in thick strips foil in onto a foil form. This ensures the lamb roasts from all the sides.
2. Pierce thé lamb so that all the flavours get into the meat.
3. Add butter, mustard, garlic, olive oil, rosemary leafs, salt, pepper, and balsamic vinegar in a bowl and mix well.
4. Rub the buttery paste onto lamb.
5. Leave to rest in the fridge for 30 min to overnight.
6. Roast 20 min at 450F and then for 1.5 hrs at 350F. Enjoy!
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Tandoori Masala Leg of Lamb Recipe | Indian Cooking Recipes | Cook with Anisagrams | #Recipes
My Tandoori Masala Leg of Lamb recipe, this is the one you have to make.
Now I know it does take some patience but its all worth it. Juicy, tender leg of lamb that can be pulled off the bone, served with buttery, Zaatar spiced parsnips, carrots and baby potatoes.
Cooked long and slow, you won’t need a knife to carve this, just pull the meat off the bone.
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Ingredients
1 kg leg of lamb
3 tbsp oil
4 tbsp greek yogurt
1 1/2 tbsp tandoori paste
1 tsp turmeric powder
1 tsp Kashmiri chilli
1 tsp cumin powder
1 tsp chilli flakes
1 tsp tandoori powder
1 tsp black pepper
1 tsp ginger and garlic paste
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp vinegar
Whole spices- Few bay leaves, cloves, cardamon pods, cinnamon sticks, star anise
400ml water
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Born and raised in Leicester, England and have learnt from the the best Chefs (Mum & Mum in Law) with a mix of Indian, Malawi and South African style of cooking, who have taught me everything, all the great recipes which have been passed down generations. My mission is to share quick and easy recipes, so everyone can enjoy good home cooked food too!
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Roasted Leg of Lamb with Red Wine and Rosemary
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4 to 5 trimmed bone-in leg of lamb
4 cloves garlic, crushed into a paste
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon Dijon mustard
1/3 cup red wine
1 tablespoon kosher salt
2 teaspoons ground black pepper
This recipe is amazing to make for any holiday that requires feeding a large group. A 5 to 6 pound of bone-in leg of lamb can feed about 8 people and requires minimal effort. This is a great recipe especially for first-timers. Cut the wrapping off of the leg of lamb but make sure you do not cut through the netting surrounding the lamb. The netting holds the lamb leg together and should not be removed until the lamb has been roasted.
My favorite part of making this dish is plating the end. You can serve the lamb over rice or potatoes, the way I did. Decorate the dish with extra rosemary leaves you might have on hand for that aesthetic eye for serving.
Preheat the oven to 350 degrees F. Line a roasting pan or a deep cast iron with aluminum foil.
Crush the garlic into a paste with a mortar and pestle. If you don’t have one, you can use a coffee mug and a cutting board or a Ziplock bag and a blunt object.
Pat the lamb dry with paper towels.
In a bowl, combine the garlic, olive oil, rosemary, mustard, salt and pepper.
Place the lamb leg on top of the roasting pan and massage the leg with the rosemary mixture. Pour the wine over the leg and roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, until the leg reaches an internal temperature of 135 degrees F. Let the leg rest for 15 minutes before slicing. It keeps cooking when it rests!
Optional: Score the lamb and stick crushed garlic into the cuts. This gives the lamb extra flavor and is so delicious.
Important: Make sure to let the lamb rest for 15 minutes before slicing!