Easy Roast Leg of Lamb
* 1 (4 pound) leg of lamb, deboned and tied
* 1 tablespoon ground black pepper
* 1 teaspoon salt
* 5 cloves garlic, cut into slivers
* 2 sprigs fresh rosemary
* 1 (15 ounce) can tomato sauce
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
3. Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Roasted Leg of Lamb
* 1/2 cup fresh bread crumbs
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
*
* 1 (7 bone) rack of lamb, trimmed and frenched
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon Dijon mustard
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.Any easy lamb recipes?
Following can be made with leg or shoulder.
Ask butcher to bone the joint for you.
You need
1 onion finely chopped
tablespoon oil
1 cup fine fresh bread crumbs
skin of 1 un-waxed orange finely grated
2 cubs fresh orange juice (use up the orange you have grated
1 - 2 tsps mixed herbs
Turn oven on to preheat at gas mark 7 (not sure what conversion is)
sweat onion until transparent and remove from heat
in a bowl mix the above ingredients EXCEPT the juice.
add juice gradually into mixture binds together.
stuff the cavity in the joint with the mixture and either sew the edges together or tie joint securely.
Weigh joint complete with stuffing
Place in roasting tin along with the remaining orange juice.
Roast at 20 mins per pound plus 20 mins, basting regularly with the juices.
Remove foil for last 20 mins to brown outside thoroughly and then after
checking with temp gauge to ensure middle cooked, remove and allow to rest covered for 15 - 20 mins.
De glaze the pan using the vegetable water then thicken using powdered arrowroot as this will give a lovely clear sauce.
Serve with petit pois, tiny new pots (jersey royal if you can get) tiny cauliflower florettes and french beans
Can't you use some of your other recipes; just substitute lamb.
I've never eaten lamb. I've always heard that it had an odor of it's own that is unpleasant.
Lamb never seemed like something to look forward to eating. I'd rather eat most anything than lamb.
I don't think that I have ever seen lamb in the grocery store. I've NEVER heard anybody comment about lamb in any way...good or bad.
Cook it like a roast and put potatoes, onions, carrots, etc. with it.
Make a gravy.
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