What is a good recipe for roast lamb with herbs?

ROAST LEG OF LAMB WITH HERBS





1 leg of lamb (about 6 lbs.) not sirloin half


Several lg. cloves of garlic


1/2 tsp. thyme leaves, crushed


1 tsp. rosemary leaves, crushed


1/2 tsp. salt


1 tsp. fresh ground black pepper


2 tbsp. flour


1/4 c. tarragon vinegar


1/4 tsp. oregano


1/4 c. water


1 lg. onion, quartered


1 carrot, sliced


1 stalk celery, sliced


1 c. dry red wine





Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.


Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.





Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.








GRAVY FOR ROAST LAMB WITH HERBS:





2 tbsp. butter


1 1/2 tsp. flour


1/2 to 1 c. reserved liquids from roasting pan


1 can beef consomme, undiluted


Dash of freshly ground pepper


2-4 tbsp. dry red wine





On board, mix flour and butter into paste.


In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.





Stir in pepper and wine; return just to boiling. Serve with roast lamb.What is a good recipe for roast lamb with herbs?
Try this and enjoy!


Roast Lamb with Herbs


Ingredients


1 leg of lamb (5 to 6 lb.)


3 tablespoons dry white wine or lemon juice


2 tablespoons chopped parsley


2 tablespoons chopped fresh mint leaves


2 tablespoons olive oil


1 tablespoon minced garlic


1 teaspoon paprika


1/2 teaspoon crushed or crumbled dried bay leaves


About 1/2 teaspoon pepper


Salt








Preparation


1. Rinse lamb and pat dry; trim off and discard excess surface fat.


2. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb.





3. Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375掳 regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140掳 for medium-rare, about 1 1/2 hours, or 150掳 for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.





4. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.





Yield


Makes 8 servings





Nutritional Information


CALORIES 279(39% from fat); FAT 12g (sat 4g); PROTEIN 39g; CHOLESTEROL 121mg; SODIUM 94mg; FIBER 0.2g; CARBOHYDRATE 0.9gWhat is a good recipe for roast lamb with herbs?
1 whole leg of lamb, about 5 to 6 pounds


2 cloves garlic, thinly sliced


Salt and freshly ground black pepper


1/4 cup chopped fresh flat leaf parsley


2 tablespoons chopped fresh chives


2 tablespoon chopped fresh mint


1/2 teaspoon chopped fresh rosemary


1/2 teaspoon chopped fresh thyme


1/2 teaspoon chopped fresh oregano


1 clove garlic, minced


4 tablespoons extra virgin olive oil





Bone the leg of lamb and trim all fat. Lay the piece of lamb on the work surface with the outside of the leg towards the work surface. With the point of a knife, make several incisions in the meaty part of the lamb and insert a slice of garlic into each incision. Season with salt and pepper.





In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic and 3 tablespoons of the olive oil.





Spread the herb mixture evenly over the lamb distributing evenly. Roll and tie the meat around the spit. Brush the outside of the lamb with the remaining tablespoon olive oil and season with salt and pepper.





Preheat a very hot fire. Spit roast the lamb until an instant read thermometer when inserted into the thickest part of the lamb registers 135掳 F. Alternately roast the lamb in a 400掳 F oven for 20 minutes per pound until an instant read thermometer when inserted into the thickest part of the lamb registers 135掳 for
1 (7 pound) bone-in leg of lamb, rinsed and patted dry


2 cloves garlic, peeled and thinly sliced


1/2 cup extra-virgin olive oil, plus more for pan


1/2 cup freshly squeezed lemon juice


4 teaspoons chopped fresh oregano leaves


4 teaspoons fresh thyme leaves


1 tablespoon chopped fresh rosemary needles


Coarse salt and freshly ground pepper








Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.


In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.


Preheat oven to 325 degrees F with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.


Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb, and 2 hours and 40 minutes for an 8-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees F when the lamb is medium-rare.


Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.


Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving
AROMATIC LAMB


Yield: 8 Servings





1 Leg of lamb (about 4 lbs)


3 lb Potatoes (about 5 oz each)


1 Lemon (may be doubled)


Honey


Olive oil


Butter


Rosemary, thyme %26amp; oregano





Put the leg of lamb into a large roasting pan. Bruise the leaves of


2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty


of pepper and 1 tablespoon honey. Rub the mixture into the meat with


your hands. Then rub half a lemon over the joint, squeezing the juice


on to the meat as you do so. Do not add any salt. Leave to marinate


for 4 to 24 hours.


Peel and quarter the potatoes, then arrange them in a single layer


round the lamb. Squeeze lemon juice over the potatoes -- use at


least half a lemon, or up to one and a half lemons for a strong


citrus flavour. Carefully pour 1/4 pint water into a corner of the


roasting pan, then sprinkle over the potatoes and lamb about 2


tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh


chopped thyme and oregano, and some salt and pepper. Drizzle on


1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz


butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4


hours. The ingredients will become gilded and will burnish to a rich


brown in places. Lift the meat and turn the potatoes occasionally,


and if necessary, add a little boiling water to the pan to prevent


drying out.