Whats your favourite roast lamb recipe?

Its 12.20pm now, I was wondering if you could please give me a recipe for tender roast lamb that I can marinade and put in the oven to cook to be ready for about 6pm?





Thanks guys =)Whats your favourite roast lamb recipe?
Moroccan Roast Lamb





-1 medium onion, chopped


-2 cloves garlic, chopped


-2 tsp cumin


-2 tsp ground coriander seeds


-1 tsp paprika


-1 red chilli, chopped


-1/2 tsp grated fresh ginger (or minced ginger from a jar)


-1/2 tsp nutmeg


-1 tbsp fresh chopped mint


-2kg leg of lamb


-glass of dry white wine


-salt and pepper


-water











Blend all the ingredients except for the lamb and wine in an electric blender.





Make slits about 1.5cm deep, and 1.5cm wide all over the lamb, including the underside, and fill them with the spicy paste.





Put the lamb in a roasting tin with a little water and half the wine in the base, and roast in an oven that has been preheated to 200 degrees celcius for 30 minutes.





Reduce the heat to 180 degrees and roast for an hour. (You can adjust the time depending on how well cooked you like your lamb.)





When cooked to your liking, remove the lamb from the pan to a plate and allow ten minutes before carving. Meanwhile, add the rest of the wine to the roasting pan, and allow to bubble on the stove to make a gravy. (Add plain flour if you are having trouble thickening it.)





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Roast Leg of Lamb Recipe


The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325掳F the whole time.) We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe.





Another point where there are wildly varying opinions is the internal temperature that constitutes ';medium rare';. I've seen references that range from 120掳 to 145掳F. For this roast, I pulled it out at 130掳F. As it rested the internal temperature continued to rise a few points as the meat continued to cook. We like lamb on the rare side of medium rare, and this roast was perfectly done to our taste. Clearly an accurate meat thermometer is essential. Our ancient mercury meat thermometer has proven over and over again to be much more accurate than the instant read thermometers we have.





The marinade we used on this roast comes from my friend Suzanne and it works quite well. A simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. One can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs. One thing to remember about marinating is to not include salt in the marinade. Salt will dry out the roast. Best to lightly salt the roast, if at all, 15 minutes before you take it out of the oven.





Marinade





1/2 cup orange juice


1 cup white wine


3 cloves garlic, minced


2 teaspoons of fresh thyme or 1 teaspoon of dried thyme


2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary


1/4 teaspoon of fresh ground pepper


2 Tbsp olive oil





Blend ingredients in a blender, just a few pulses until well mixed.








Lamb Roast





1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.


Marinade


Salt











1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate over night in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.








2 Preheat oven to 425掳F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.











3 Remove the lamb from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.





4 Roast at 425掳F for 20 minutes. Then reduce the heat to 300掳F and roast an additional hour (for a 6 pound roast), about 10-11 minWhats your favourite roast lamb recipe?
Here is one we like


Traditional Lamb Roast








This recipe could not be simpler. The lamb is just oiled, salted and seasoned with garlic and rosemary.





The two most common lamb roast cuts are the leg and the shoulder. I used a shoulder here. This cut has more fat than the leg and therefore requires slower cooking.





If you have chosen to use a leg instead of shoulder, simply cook it for 20, 25 or 30 minutes per pound depending on whether you want rare, medium or well-done meat.





Prep Time: 15 minutes


Cook Time: 90 minutes


Ingredients:


1 kg (2.2 lbs) leg of lamb


1/4 cup of olive oil


2.5 tsp of sea salt


6 cloves of garlic, cut into slivers


Several sprigs of fresh rosemary


8 potatoes


2 large sweet potatoes


2 white onions


Mint Sauce


Serves 4


Preparation:


Preheat the oven to 290F.


Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.


Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast.


Cover the lamb in olive oil and then sprinkle with sea salt.


Use the point of a sharp knife to make small incisions all over the lamb.


Place the garlic slivers and rosemary springs in the holes.


Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings.


Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.


Serve with potatoes, onions and mint sauce.
This is a flavorful roast boneless leg of lamb recipe, made with a spicy marinade. This roast is marinated, so plan to start this the day before you plan to serve it.


INGREDIENTS:


1 boneless leg of lamb, rolled and tied


1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon


1/3 cup orange juice


1/4 cup chili sauce


1/4 cup water


1/2 cup minced onion


2 tablespoons vegetable oil


1 tablespoon chili powder


1 tablespoon brown sugar


1 teaspoon ground cumin


1/2 teaspoon dried leaf oregano, crumbled


1/2 teaspoon salt


1/2 teaspoon ground black pepper


PREPARATION:


Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass). Combine remaining ingredients in a bowl; pour over the lamb. Turn to coat well. Cover and refrigerate overnight or for up to 24 hours, turning occasionally. Drain lamb; place on a rack in a roasting pan. Roast in a preheated 450掳 oven for 15 minutes. Reduce temperature to 350掳. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170掳 to 175掳 for medium. Add a little boiling water to prevent juices from cooking down and burning. Let roast stand for 10 minutes. Carve and serve with skimmed pan juices.