Lamb Roast Recipe
Lance Said:
need a good simple recipe for a lamb roast?We Answered:
My recipe for leg of lamb is about the most simple but most delicious I have found:cut slits in the meat with sharp point of knife, insert slivers of garlic in them and a few sprinkles of rosemary leaves.
rub outside of meat with salt or seasoned salt, your choice.
place on rack on roasting pan and place enough water in the bottom of the pan to almost reach the rack but not quite.
bake at 350F for about 2 to 3 hours. last hour tent with aluminum foil to prevent over browning and to keep top of roast moist.
I like to place this on platter and surround with spiced apple slices and mint leaves and serve with mint apple sauce. the spiced apple slices are red so make it very pretty platter.
mint apple sauce: melt a jar of apple jelly (small one) over medium low heat. stir in 1/2 teaspoon any variety mint extract and about 1/4 to 1/2 cup apple juice or cider. you can tint it red or green if you wish.
more lamb recipes: http://www.americanlamb.com/home.aspx
Christina Said:
What do you think of this roast lamb recipe (youtube link inside)?We Answered:
Sounds great.Good Luck.
Peace.Lamb Roast recipe?
We Answered:
Roast Lamb rump with balsamic syrupPreparation time: 10 minutes
Cooking time: 15-30 minutes
Serves: 4
INGREDIENTS:
4 Lamb rumps (about 160-180g each)
2 cloves of garlic, peeled and cut
1 tbsp olive oil
fresh thyme
sea salt and freshly ground pepper
For the balsamic syrup
1/2 cup balsamic vinegar
1/2 cup brown sugar
Parsnip or potato mash and fresh spinach to serve
METHOD:
1. Preheat the oven to 220°C. Rub the cut garlic cloves over the Lamb rumps, brush the Lamb with olive oil, sprinkle with thyme leaves and season with salt and pepper.
2. Place the Lamb rumps on a rack in a roasting dish. Roast for 15 minutes for a rare result, 20-25 minutes for medium and 25-30 minutes for well done.
3. While the Lamb is cooking combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
4. Transfer the Lamb to a plate and loosely cover with foil, stand to rest in a warm place for 5 minutes.
Slice the Lamb rump and drizzle with a little balsamic syrup. Serve with a creamy parsnip or potato mash and fresh spinach leaves
JM
Kimberly Said:
What is a good recipe for roast lamb with herbs?We Answered:
ROAST LEG OF LAMB WITH HERBS1 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.
Tracey Said:
Whats your favourite roast lamb recipe?We Answered:
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.)
****************************
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°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° to 145°F. For this roast, I pulled it out at 130°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°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°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-11 min