Lamb Recipes

Roast Leg of Lamb

Makes 8-10 servings

INGREDIENTS

1/4 cups honey
3 tablespoons coarse-grained mustard
2 tablespoons rosemary
6 cloves garlic, 3 minced, 3 sliced
1 tsp black pepper
1 tsp lemon zest (or 1 tsp lemon juice)
1 Tbs salt

1 leg of lamb, well trimmed, boned, rolled and tied (about 5 pounds)

3 lbs of potatoes cut into 1 inch dice

PREPARATION:

1. Poke 1 inch deep slits all over leg of lamb with knife and slip in slices of garlic.

2. Combine honey, mustard, remaining minced garlic, rosemary, pepper, lemon zest and salt. Rub mixture over lamb. Cover and refrigerate for 24 hours.

3. Allow to return to room temperature. Place roast on meat rack in foil-lined shallow roasting pan and pour 1 cup of water into roasting pan

4. In a separate oven-proof dish or pan, cut potatoes into a 1 inch dice and toss with olive oil, salt, pepper and rosemary to taste.

5. Preheat oven to 400°F. Roast lamb for 15 minutes.

6. Reduce oven temperature to 325°F; roast lamb about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

7. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

8. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.

9. Cut strings from roast; discard. Carve into slices. Serve with pan juices.

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Simplest Roast Leg of Lamb

Ingredients:
Leg of Lamb (5 to 9 lbs)
salt
pepper
marjoram
garlic powder
oil

Directions:
Place lamb on rack in roasting pan. Spread some oil over the entire surface. Sprinkle generously with salt, pepper, and garlic powder. Lightly sprinkle with marjoram. Bake in 325 degree oven uncovered for:
2 to 2 1/2 hours (rare)
3 to 3 1/2 hours (medium)
4 to 4 1/2 hours (well)
If cooking half a leg roast, it normally takes about 2 hours to be well done. Serve with mint sauce.

Internal temp. is 160 degrees for medium.

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Herb-and-caper-rolled Lamb Leg

Recipe Serves 6-8

AUSTRALIAN LAMB

* 1 Australian leg of lamb, boneless

STUFFING

* 2 lemons, for juice and zest
* 2 tablespoons olive oil
* 1 tablespoon capers, roughly chopped
* ¼ cup Italian parsley, finely chopped
* ¼ cup mint, finely chopped
* 1 tablespoon fresh thyme leaves
* salt and freshly ground pepper, to taste

Preheat oven to 350°F. Remove netting from the lamb, open out to make as flat and even as possible. Trim edges. Combine stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-1¼ hours for medium-rare or until cooked to your liking (see Basic Cooking Instructions.) Rest meat for 10 minutes before slicing.

TIP: The lamb can be filled and rolled the day before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.

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Triple Crown Roast of Lamb with Wild Rice Stuffing
http://www.lobels.com/recipe/HolidayCrown.htm
Serves 6 to 8
Total preparation time: About 2 hours

INGREDIENTS

1 Triple Crown Roast of Lamb, bones frenched
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
4 to 6 sprigs fresh rosemary, plus more for garnish
9 cups water
1 1/2 teaspoons salt, or to taste
3 cups wild rice, washed
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
3 medium onions, chopped
3 large stalks celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Papillotes and bunches of grapes for garnish, optional

METHOD

1. Remove roast from refrigerator. Rub with olive oil and chopped rosemary, inside and out. Intertwine rosemary sprigs between rib bones. Set aside, and allow to come to room temperature while preparing stuffing.

2. In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender—about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add more water, about 1/2 to 3/4 cup at a time until done.

3. Heat oven to 350°. In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.

4. Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° to 150° for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.

5. Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.