Roasted Leg of Lamb (Sear and Bake Method)

Summary: 425 for 20 min, 350 for 30 (boneless) to 45 (bone in) = rare


Prep time:
Cook time: 1 hour, 30 minutes
Marinating time: 2 hours
Yield: Serves 8 to 10

Ingredients
Quick rub (rosemary, garlic powder, onion powder, salt, sugar, just enough olive oil to make a paste)

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

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

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

Marinade
Salt and freshly ground black pepper

Method
1. If using rub, leave it on for several hours outside of the fridge, overnight or longer in the fridge. If marinating, marinate overnight, in the refrigerator. If refrigerating, bring to room temp. 

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. 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 roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4. Roast at 425°F for 20 minutes. Then reduce the heat to 350°F and roast an additional 30 minutes (for a 6 pound boneless roast) to 45 min - 1 hr (for a 6 pound bone-in roast). 

In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast directly in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Persian Turkey (or Lamb) Kebabs

Persian Turkey Kofta Kebabs
Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 3 kebabs • Old Points: 4 pts • Points+: 5 pts
Calories: 185.4 • Fat: 8.3 g • Protein: 22.9 g • Carb: 5.1 g • Fiber: 0.8 g • Sugar: 0.3 g
Sodium: 114.5 mg (without the salt)

Ingredients:

20 oz 93% lean ground turkey
1 small onion, minced
2 cloves garlic. minced
1/4 cup fresh parsley, chopped (I have subbed cilantro for a different, but also great, flavor)
2 tbsp bread crumbs (I skipped; could use oats, but it would be looser)
1/4 tsp allspice (I used about 1 tsp)
1/4 tsp coriander (I used about a tablespoon) 

(I also added ground cumin)
1/4 tsp paprika (I used about a tablespoon)
1/4 tsp chili powder (I used 1-2 tsp)
salt and fresh pepper (to taste)

Directions:

In a large bowl combine the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until evenly blended. (I used a food processor for a smoother texture) 

Divide into a heaping 1/4 cup portions so you get 12; roll into log shaped ovals. Place on a cookie sheet and refrigerate at least 30 minutes. If using wooden skewers, soak in water at least 30 minutes before grilling.

When ready to eat, preheat grill to high heat. Carefully insert the skewer through the formed meat.

Grill for 10 to 15 minutes on indirect heat turning occasionally, until meat is no longer pink.

Serve with yogurt tahini sauce (plain yogurt, tahini, minced garlic, lemon or lime juice, salt, optional honey) or yogurt cucumber sauce. 

Roasted Lamb Leg

For a 7 lb semi-deboned leg of lam, roast 1.5 to 1.75 hours at 350F.


Serves 8

INGREDIENTS

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
• 4 garlic cloves
• 1 tablespoon fine sea salt
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon black pepper
• 1/4 cup dry red wine or beef broth

PREPARATION

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Preheat oven to 350°F.

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Rack of Lamb Roast

Barefoot Contessa: 

Ingredients

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched" (see note)

Directions

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

2002, Barefoot Contessa Parties!, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe.html?oc=linkback

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Epicurious:

YIELD: Makes 8 servings

ACTIVE TIME: 20 min

TOTAL TIME: 1 hr

INGREDIENTS

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil

For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special equipment: an instant-read thermometer


PREPARATION

Brown lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Cut each rack into 4 double chops.

Ten-Hour Braised Lamb Neck with Wilted Creasy Greens (Gourmet Magazine)

Serves 4

* Active time:45 min
* Start to finish:10 1/2 hr

October 2009

For Lamb Neck

* 2 large carrots, coarsely chopped
* 2 celery ribs, coarsely chopped
* 1 large onion, coarsely chopped
* 1 1/2 lb lamb neck
* 3 cups Pinot Noir or other light red wine
* 3 cup vegetable stock, chicken stock, or lamb stock

For Greens

* 1 tablespoon vegetable oil
* 6 cups creasy greens, tender arugula, or watercress, tough stems discarded

*
Preheat oven to 250°F with rack in middle.
*
BRAISE LAMB:
Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours.
*
About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil.
*
Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more.
*
Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat).
*
COOK GREENS
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute.
*
Serve lamb with greens.

COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving.

http://www.gourmet.com/recipes/adventureswithruth/2009/10/braised-lamb