How To make Roast Leg Of Lamb with Pomegranate

Herb Roasted Lamb Leg

Usually, when we think of a delicious meat, the first thing that comes to mind is a juicy and savory roasted lamb leg. As a tip, first coat it with herbs and spices, like rosemary and thyme. They go perfectly with the meat, so you’ll definitely won’t lose any of its flavors. As for a side, you can serve it with potatoes, or any other vegetables you prefer.
Enjoy! ????

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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)

Printable Recipe:


Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.

Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.

Place the lamb in a large roasting pan.

Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!

Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.




Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes


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How to Make the Tastiest Frenched Lamb Chops with Pomegranate Sauce

There's nothing better than biting into moist and tender lamb chops! With a dash of pomegranate sauce and feta cheese, this Frenched Lamb recipe is the best meal you can make for your family! The simple marinade infuses the meat with the flavors you are exactly looking for and cooking it to the preferred internal temperature, can leave you with tender and mouthwatering meat! Watch our recipe and cook lamb chops to perfection every time!

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How to these melt-in-your-mouth Lamb chops today?

Frenched Lamb Chops with Roasted Carrots and Pomegranate Molasses

Serves 4
Prep Time: 10 minutes
Cook Time: 55 minutes

Ingredients:

Lamb:
2 lbs. Frenched lamb chops, cut into 2 rib chops
½ tbsp. olive oil
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. turmeric powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
3-4 tbsp. Pomegranate molasses

Roasted Carrots:
1 lb. rainbow carrots, peeled
1 tbsp. olive oil or avocado oil
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. Sugar
1/2 tsp. dried dill
1/4 tsp. salt
2 oz. crumbled feta

For serving:
Chopped parsley
Sliced mini cucumbers
Sliced red onion
lemon slices

Directions:

Preheat your oven to 375 degrees Fahrenheit. Place a seasoned cast iron skillet in the oven and allow it to heat up for 10-15 minutes.

Toss your peeled carrots in the oil, then sprinkle the paprika, cumin, garlic, sugar, dill and salt on top. Toss until the carrots are well coated. Roast them in the oven for about 30-45 minutes depending on their size until they are golden and tender. Slice them into small or large pieces and set aside.

While the carrots are cooking, prepare the lamb. In a bowl, combine the lamb chops, olive oil, paprika, cumin, turmeric, garlic, salt and pepper.

Place your skillet on your stovetop over medium heat. If not already well seasoned, add a small amount of oil to the pan. Once hot, place the lamb chops in the pan. Sear for around 3 minutes on each side. Transfer the pan to the oven and continue cooking until the lamb reaches your desired internal temperature. Aim for at least 145 degrees Fahrenheit, but some may prefer their lamb to be cooked more well done. Allow the lamb to rest for a few minutes.

Plate your lamb and carrots on a platter next to a mixture of cucumber and red onion slices. Sprinkle the feta on top of the carrots. Drizzle the pomegranate molasses on top of the lamb chops. Sprinkle chopped parsley on everything and serve alongside lemon slices.


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Gennaro Contaldo's Easter Roast Leg of Lamb Recipe | Citalia

Easter, or Pasqua in Italian, is one of the country's most important celebrations, with processions, ceremonies and feasts taking place across the whole of Italy. As with many of Italy's holidays, food plays an integral part in the Easter celebrations.

Here, chef Gennaro Contaldo shows you how to make a delicious roast leg of lamb with spring peas and baby onions - the perfect centre-piece for your Easter lunch this year, particularly if served on a large platter with the peas and sweet onions tumbling down around the meat. Your Easter lunch is a great opportunity to celebrate the produce of the spring season and Gennaro’s leg of lamb recipe is the perfect way to showcase these lovely fresh flavours.

To ensure maximum flavour enters the meat, Gennaro scores the leg of lamb and rubs in olive oil, salt and pepper before adding black olives and chopped anchovies before cooking. Anchovies may seem like a surprising addition to a lamb dish but instead of tasting fish, you simply get a deep, salty flavour which complements the lamb - delicious!

Looking for an authentic pudding to round off your Easter feast? Why not try Gennaro's Pastiera di Grano, a sweet tart made from wheat, ricotta and candied citrus peel. Click here to find out more:

Leg Of Lamb | Grill Nation

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The Only Leg Of Lamb Recipe You’ll Ever Need