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Reply
| | From:  Genie· (Original Message) | Sent: 12/23/2007 6:38 PM |
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Reply
| | | From: Genie· | Sent: 5/24/2008 3:39 AM |
Leg of Lamb with Soy Balsamic Glaze
6 1/2 pounds whole or half leg of lamb
3 cloves garlic, peeled and thin sliced
1 tablespoon olive oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons fresh chopped rosemary (2 tsp dried)
2 tablespoons chopped fresh thyme (1 tsp dried)
fresh ground black pepper
24 small red new potatoes, scrubbed
10 cloves garlic, peeled and left whole
1 cup dry white wine
1/2 cup water
Place lamb in roasting pan. Using small sharp knife, make thin slits along top of lamb. Stud top with slices of garlic, inserting about 1/2" into the flesh. Rub top of lamb with oil, half of vinegar and half of soy sauce. Let marinate at least 1 hour, up to 24 hours, covered in fridge.
Preheat oven to 450 F. Sprinkle lamb with half of herbs and generous grinding of pepper. Arrange potatoes and whole garlic around lamb. Pour rest of vinegar and soy over potatoes and garlic; stir to coat. Sprinkle veggies with herbs. Roast lamb for 15 minutes, then reduce heat to 350 F, and continue roasting until lamb temperature reaches 125 F for rare, about 12 minutes per pound, or about 1 hour and 20 minutes. For medium rare (slightly pink) , roast to 130-135 F, for medium 140 F (pink/gray), for well done 150 F (no pink).
After about 45 minutes of cooking, add about 3/4 cup of wine around the lamb, basting it. Turn veggies over so they brown on all sides. Remove pan from oven and put lamb on cutting board, loosely covered with foil, for 15 minutes before carving. Put veggies in a bowl. Discard extra fat from pan. Place pan over two burners, with a few cloves of the garlic left in it. Add remaining wine and water, and bring to boil over medium-low, scraping up browned juices. Let pan juices simmer until thickened, 5-10 minutes. Mash any garlic left in pan. Cut lamb thin sliced and serve with potatoes, garlic and pan juice. Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 6/23/2008 5:12 AM |
Leg of Lamb with Peach Glaze
1 4 or 5 pound leg of lamb, boned, rolled and tied
1 clove garlic, cut into slivers
2 tablespoons vegetable oil
Glaze:
2 medium peaches, extra ripe, peeled
1/2 cup cooking sherry
1/2 cup brown sugar
4 tablespoons margarine
2 tablespoons cornstarch
1/2 teaspoon allspice
2 tablespoons water
Trim excess fat from lamb. Cut small slits in surface of the lamb; insert garlic slivers. Rub lamb with vegetable oil. Place leg on a roasting rack in roasting pan. Preheat oven to 450F. Roast leg for 15 minutes; reduce temperature to 325F and continue roasting until meat thermometer reaches 150F in the thickest portion of the leg. Brush roast with glaze last 20 minutes of cooking, or when the meat thermometer reaches approximately 135F. Let roast stand for 20 minutes before carving. Makes 20 3 ounce servings. While lamb is roasting, prepare glaze.
Glaze:
In a small bowl, crush peach with a potato masher until mushy. In 2 quart saucepan; add peach, sherry, brown sugar, margarine, cornstarch, allspice and water. Stir until cornstarch dissolves; stir over medium heat until slightly thickened and smooth.
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Reply
| | | From: Genie· | Sent: 6/23/2008 5:18 AM |
Spring Lamb with Mustard
1/2 cup prepared mustard
2 tablespoons soy sauce
2 tablespoons Gravy Master
1 clove garlic, minced
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 6 to 7 pound spring leg of lamb, boned, butterflied and trimmed
Put mustard, soy sauce, Gravy Master, garlic, rosemary leaves, ginger and oil into a blender container. Cover and blend until smooth.Grill lamb 4 to 6 inches from hot glowing coals for 30 to 45 minutes, basting frequently with mustard mixture. Turn lamb frequently. Meat thermometer inserted in center of thickest part of meat should register 130F to 135F for medium rare. Remove from grill and let stand 10 minutes, covered, before carving. Makes 8 to 10 servings.
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Reply
| | | From: Genie· | Sent: 6/25/2008 1:44 AM |
Aromatic Lamb recipe 1 Large Leg of lamb
3 lb Potatoes
Lemon
Honey.
Olive oil.
Butter.
Rosemary, thyme & oregano.
Water. Instructions for Aromatic Lamb: * Put the leg of lamb into a large roasting tin. Crush 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 by hand.
* 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 between 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.
* 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, 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. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent the meat drying out.
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Reply
| | | From: Genie· | Sent: 6/25/2008 1:47 AM |
Simply Glazed Leg of Lamb Recipe 12 - 16 Servings - 1 - 5 to 7 pound leg of American lamb, bone-in
- 2 cloves garlic, cut into slivers
- 1/3 cup red current jelly
- 1/2 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
Preparation Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare. Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 1:58 AM |
| Korean Leg of Lamb
6 green onions, minced
2 tablespoons minced fresh ginger root
2 chile peppers, seeded and minced
1/2 cup soy sauce
1/4 cup plus 2 tablespoons honey
1/4 cup sesame oil
1/4 cup sesame seeds, toasted
3 cloves garlic, minced
freshly ground pepper
4 to 6 pound leg of lamb, butterflied
Combine green onions, ginger root, chile peppers, soy sauce, honey, sesame oil, sesame seeds, garlic and pepper to taste in a large glass baking dish. Add lamb and marinate in refrigerator at least 6 hours, preferably overnight, turning several times. Remove lamb from marinade. Grill over medium fire 8 to 10 minutes per side, or until cooked to taste. Medium rare lamb will register 130F on an instant read meat thermometer. Medium is 140F. Serves 6 to 8.
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:42 AM |
Simply Glazed Leg of Lamb Recipe 12 - 16 Servings - 1 - 5 to 7 pound leg of American lamb, bone-in
- 2 cloves garlic, cut into slivers
- 1/3 cup red current jelly
- 1/2 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
Preparation Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare. Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:43 AM |
Roasted, Seasoned Leg of Lamb Recipe 4-6 Servings Ingredients -
1 4-5 lb. leg of lamb -
1 tablespoon olive oil -
¼ teaspoon salt -
½ cup white cooking wine -
1 tablespoon snipped parsley -
3 cloves of garlic, cut in slivers -
1 teaspoon dried rosemary, crushed -
¼ teaspoon pepper -
2 tablespoons grated Parmesan Cheese Preparation Cut small slits in lamb leg and insert garlic slivers. Brush with olive oil, then rub with seasoning mixture. Place meat on rack in roasting pan. Insert meat thermometer into thickest portion of the leg. Roast uncovered at 325 degrees for 1 ½ - 2 hours, or until thermometer register 140 degrees. Remove meat from pan. Cover to keep warm while preparing sauce. Add wine to pan juices, stirring to scrape browned meat bits. Transfer juice to saucepan, gently boil uncovered for five minutes or until slightly thickened. Skim off fat. Combine cheese and parsley; sprinkle over leg of lamb. Serve sauce with the meat. Carving Tips 
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:44 AM |
Roasted Leg of Lamb Recipe 8 - 12 Servings Ingredients - 1 American boneless lamb leg
- 2 cloves slivered garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon rosemary
- 2 onions, sliced
- 1 carrot, peeled and cut into ½ inch pieces
- 2 celery stalks, cut into ½ pieces
- 2 tablespoons olive oil
- 1 bay leaf
- 1 cup water
Preparation Preheat oven to 325 degrees. Cut slits in the lamb leg, insert slivers of garlic. Rub leg with salt, pepper and rosemary, In skillet, cook onion, carrot and celery in olive oil for 5 -10 minutes. Place vegetables, water and bay leaf in a shallow roasting pan; place lamb leg on top. Roast in oven for 20 - 25 minutes per pound, or until internal temperature reaches 145 - 150 degrees for medium rare. Remove lamb from oven an let sit for 15 minutes before serving. | | |
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Reply
| | | From: Genie· | Sent: 7/7/2008 1:20 AM |
| Herb Crusted Lamb Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sunday Suppers
1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer
Preheat the oven to 450 degrees F.
Season the meat with salt and pepper. In a small bowl,
mix the herbs with the olive oil and bread crumbs. Rub
both sides of the lamb with the herb mixture. Using
the kitchen string, tie up the lamb leg at 2-inch
intervals. Place in roasting pan and bake for 20
minutes. Lower the oven temperature to 375 degrees F.
Add the wine and water or broth to the roasting pan
and cook for another 30 to 40 minutes, or
until the thickest part of the lamb reaches an
internal temperature of 140 degrees F for medium. Take
the lamb out of the oven, cover loosely with foil, and
let the meat rest for 15 minutes. Slice and
serve.
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:53 AM |
ITALIAN ROASTED LEG OF LAMB SERVES 8-10 INGREDIENTS - 1 whole leg of lamb, about 6-9 pounds
- 20 peeled garlic cloves, larger ones sliced in half lengthwise
- Fresh or dried rosemary
- Fresh or dried thyme leaves
- Salt and pepper to taste
- Olive oil
- Red wine (can use a dry white wine or lemon juice)
Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinade for at least 3 hours or overnight in the refrigerator. Remove from refrigerator about 1 hour before roasting. Preheat oven to 450° F. Place lamb leg in shallow roasting pan. Roast for 10-15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste with pan juices or additional wine or water. (It is a very good idea to use an instant meat thermometer to make sure that meat is desired doneness - rare 140°, medium 150°, well-done 160°. Also, keep in mind that some portions of the leg will cook faster than others, so a variety of degrees of doneness can be achieved for preference of your guests. I believe that lamb is best rare and should never be cooked beyond medium.) Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Meanwhile, reduce the liquids in the pan and deglaze to get all the flavorful bits. Add wine or water if needed. Taste for seasoning. Slice meat and serve immediately, passing pan juices separately. | |
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