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How To make Rosemary Leg Of Lamb with Roasted Compote
LAMB AND SEASONING: 7 pounds bone-in leg of lamb, trimmed, at room --
temperature 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh rosemary leaves -- chopped
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
ROASTED TOMATO COMPOTE: 2 cans (14- 1/2oz) diced tomatoes in juice, -- undrained
1 medium red onion, quartered, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon freshly ground pepper
12 brine-cured olives (black, green or
combination), pitted :
chopped (1/4 cup) 1 teaspoon sugar
1 teaspoon balsamic vinegar
1/2 teaspoon drained capers, -- chopped
LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450. Place lamb on rack in large roasting pan. Combine oil, rosemary, garlic, salt and pepper; rub paste over lamb. Roast on middle oven rack 15 minutes. COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper; place on bottom oven rack. Reduce temperature to 350. Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1 1/2 hours or until internal temperature of thickest part of lamb registers 145 on instant-read thermometer for medium-rare (shank end will be medium). Transfer lamb to cutting board; tent loosely with foil; let stand 15 minutes; carve. Into tomato mixture, stir remaining oil, the olives, sugar, vinegar and capers. Serve with the lamb. Makes 8 servings.
How To make Rosemary Leg Of Lamb with Roasted Compote's Videos
Herb Roasted Lump of Lamb - | Gordon Ramsay's The F Word Season 4
Gordon shows how to roast a lump of Lamb.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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Sunday Roast Dinner Recipe Ideas - With Rack of Lamb - Recipes by Warren Nash
Here I show you how to make a show stopping Sunday roast dinner with all the trimmings. Including roast potatoes, gravy and vegetables like carrots and peas.
There is a preconception that freezing meat can change the quality and texture – this simply isn’t the case. So I’m embracing the #PowerOfFrozen by using Iceland Supermarket’s frozen rack of lamb to accompany this delicious Sunday dinner. For more ideas, you can also use the great value frozen beef, chicken, pork or duck products available in the Iceland range.
Remember to leave a comment if you give my Sunday roast dinner a go.
This video contains paid product placement.
Ingredients featured in this video:
- Frozen rack of lamb from Iceland
- Roast potatoes
- Carrots
- Peas
- Garlic
- Fresh rosemary
- Gravy
Fresh Mint Sauce for Lamb Recipe
Step-by-step Mint Sauce for Lamb recipe. Lamb is traditionally served with mint sauce. The fresh, zingy taste of Mint makes it a perfect partner. This recipe is one of my boyfriend's favorites.
Prep Time: 5 min
Cook Time: 0 min
Total Time: 5 min
Yield: 2 servings
Ingredients
1 1/2 tbsp white wine vinegar
1 tbsp sugar
1 tbsp water
10g mint leaves
Instructions
Finely chop the mint leaves. Put white wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Add water and mint leaves. Let steep for 5 minutes, then serve immediately with lamb.
Recipe:
#mint #mintsauce #marecipes
Recipe Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe - Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
INGREDIENTS:
●1/2 cup coarsely chopped prunes
●1/4 cup currants
●2 tablespoons creme de cassis liqueur
●1 1/2 tablespoons minced fresh rosemary
●1 1/2 tablespoons minced fresh thyme
●1/2 teaspoon ground coriander
●1 1/4 teaspoons salt
●1 teaspoon freshly ground black pepper
●1 (4 pound) boneless leg of lamb, rolled and tied
●1/2 cup chopped roasted and salted almonds
●2 tablespoons chopped fresh mint
●3 cloves garlic, cut into thirds
●2 tablespoons olive oil
●1/2 cup balsamic vinegar
●5 tablespoons butter
●3 tablespoons honey
●1/3 cup thinly sliced, stemmed Calimyrna figs
●5 teaspoons chopped fresh basil
●6 leaves mint
●6 leaves basil
Lamb Provençal
Chef Nate is back at it again with some delicious features this week! This week’s Friday Feature: Lamb Provençal
Other weekly features include:
•Snapper Civiche
•Fig + Prosciutto Flatbread
•Crab Cake Benedict
•Flan with Macerated Berry Compote
We are open to the public until May 1st! Champions Grille hours are below.
Wednesday | 11am - 3pm
Thursday & Friday | 12pm - 9pm
Saturday & Sunday | 9am - 3pm
See you soon!
Roast Leg of Lamb Recipe - How to Roast Leg of Lamb
In this episode of What's Cooking? Michael travels to Polson, Montana where Allrecipes home cook, Darlis, teaches us how to make Leg of Lamb with Root Vegetables!
Darlis is whipping up a Roast Lamb with Root Vegetables; a fairly simple recipe to throw together. Simply mix together the rub ingredients and apply generously to the lamb. The leg of lamb is then placed on a bed of root vegetables in a roasting pan. The root vegetables are fresh from the garden, cleaned, and then cut in half when necessary. Then, it's all placed in the oven to cook to perfection! Also, watch as the Polson Pirate Cheer Squad gives a shout out to Allrecipes' What's Cooking?.
Get Darlis's recipe for Roast Leg of Lamb @
Allrecipes.com What's Cooking? is an original web series created to highlight the cooks who have contributed the most-loved content on Allrecipes. In each webisode, an Allrecipes' home cook shares the tips, tricks, and stories behind their amazing dishes. Allrecipes believes it is these home cooks who should be the food celebrities of the world...the ones who cook every day for family and friends out of love and passion (or sometimes just hunger!). Join our host Michael as he explores the kitchens of home cooks around the country in this exciting series.
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