Lamb Roast recipe?!


Question: Does anyone have a good lamb roast recipe to try?


Answers: Does anyone have a good lamb roast recipe to try?

Roast Lamb rump with balsamic syrup
Preparation 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

Roast Lamb and Potatoes With Rosemary and Garlic

Served with potatoes, this traditional Italian recipe makes a hearty family meal.

Roast baby lamb with potatoes is a traditional dish at Easter in most parts of Italy.

Prep time: 10 minutes
Cooking time: 1 hour

You Will Need
Shoulder of baby lamb (with some loin attached), about 2 1/4 pounds
3 garlic cloves, peeled and cut in half
4 to 6 sprigs fresh rosemary, divided
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
2 pounds roasting potatoes

Wine: a dry red (Cerveteri Rosso)

What to Do
1. Heat oven to 350oF. Place the lamb in an ovenproof dish large enough to hold the lamb and potatoes.

2. Use the point of a sharp knife to make small incisions in the meat and push the pieces of garlic in. Close the meat around it so that its flavor will permeate the meat during roasting.

3. Run your hand backward up 2 of the rosemary sprigs and sprinkle the leaves over the lamb. Tuck the remaining sprigs in around meat. Drizzle with the oil. Sprinkle with salt and pepper to taste. Place in oven and roast 20 minutes.

4. Meanwhile, peel the potatoes and cut into large bite-size chunks. Arrange them around the meat and return to oven. Roast 40 minutes more, basting with the cooking juices 2 to 3 times during roasting and turning the potatoes so that they are evenly browned. Serve hot.

Serves: 4

http://www.rd.com/food-and-recipes/inter...

ROASTED LAMB ROSEMARY

1(6- to 6?-pound) leg of lamb
? cup minced fresh parsley
2 tablespoons minced fresh rosemary or ? cup dried whole rosemary
? cup vegetable oil, divided
3 to 5 cloves garlic, finely chopped
? teaspoon ground cardamom
Salt and pepper to taste
1-1/4 cup Chablis or other dry white wine

Make several deep slits on outside of lamb and set aside.
Combine parsley, rosemary, with 1 tablespoon oil, garlic,
and cardamom.
Stuff slits with this herb mixture.
Brush outside of lamb with one tablespoon of the oil,
and sprinkle with salt and freshly ground pepper.

Place lamb in a roasting pan and bake at 450 for
5 to 10 minutes. Combine remaining 2 tablespoons
oil and wine. Reduce heat to 325 ; bake lamb for 2?
hours or until meat thermometer reaches 160 , basting
occasionally with wine mixture. Let stand a few minutes
before carving. Yield: 6 to 8 servings.

http://www.mindspring.com/~mgrosz/lamm_r...

Garlic Roast Lamb Recipe

Ingredients
2 pound leg of lamb
3 cloves of garlic cut into slivers

Directions
Remove the leg of lamb from the refrigerator about 1 hour before cooking.
Preheat the oven to 325 degrees.
Remove the skins from the 3 cloves of garlic and cut into slivers.
Insert the slivers of garlic under the skin of the lamb leg using a pointed knife.
Place the meat, fat side up, on a rack in an uncovered greased pan.
Roast the meat 30 minutes to the pound or until the internal temperature reaches 175 - 180 degrees for meat well done.
Serve the roast with deglazed drippings or mint sauce.

http://www.grouprecipes.com/3902/garlic-...
(*-*)

Yes!

Take a knife and cut 1 inch deep slits into the roast.
Take slivers of garlic (approximatey the size of a halved clove) and push a sliver down into each of the slits. Add about 1/2 teaspoon of Parmesan cheese (grated) into the slits, and then stuff a little bit of chopped parsley. Salt and pepper the entire roast and sprinkle with Rosemary.
Drain a small can of diced tomatoes, and spread on top of the roast. Put in oven set at 325 degrees unti the roast is as done as you prefer when checked with a meat thermometer.

Roast leg of lamb with garlic, rosemary & a mustard crust
Serves 8

1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil

Dry the leg with a tea towel and trim off any excess fat. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg. Repeat with the rosemary and olives. Season on all sides with the salt. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs. Arrange the chopped vegetables into a roasting dish then place the lamb on top. Drizzle with the olive oil and put into a pre heated oven at 160C. Cook for 11/2 to 2 hours depending on the size of the leg.

How do I know when it's cooked?
Use a small sharp knife and pierce the thickest part of the meat. Hold the knife there for 5 seconds and remove. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready.

How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught. Cover with tightly with two layers of tin foil and a tea towel. This important stage allows the meat to 'relax' before carving and it will become more tender.
Whilst it is resting - for a minimum of 20 minutes you can prepare the gravy.

Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together. Sprinkle 3 tbsp of flour into the roasting dish and and place on a medium element to start cooking. Stir the flour in with the vegetables and mix to a paste. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this.

Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove - this will add extra flavour as it will be rich in nutrients. Continue to add liquid and keep stirring till a smooth sauce is formed. You will need between one and two cups of liquid for the sauce. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste. There may be some juices that have settled under the lamb roast, add these into the gravy. Check the seasoning, adjust if necessary with more salt and pepper. Strain through a fine sieve and pour into a warm sauce boat.

Sides

Nothing beats a big pile of crispy roast potatoes with sliced roast lamb. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so. Green vegetables are must as well - beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz.co.nz/view/page/410965/43034...

Nigella Lawson did a lamb roast for one that Had a port, lemon and rosemary glaze.

Lookes yum, easy and you could deffo use it on a full sized roast.





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