I want a new recipe for a sunday roast lamb?!


Question:

I want a new recipe for a sunday roast lamb?


Answers:
Poor lamb. I hope you really think about what you're eating.....and realize that meat is disgusting.

Hello.Have you logged onto Martha Stewart.com there are many recipes there. Also there is a UK website site called Starware, that has recipes. If you type in Lamb, you might find heaps more. Good Luck!

You could try these :)

Perfect roast lamb
Ingredients:
2kg carvery roast
2 cloves garlic, sliced thickly
2 x 10cm sprigs rosemary
1 Tbsp light olive oil
1 tsp salt
1 cup white wine
2 cups water
? cup good-quality reduced beef stock (optional)

Method:
Using a small sharp knife, cut 8-12 evenly spaced slits into the meaty parts of the lamb leg. Tuck a slice of garlic into each slit.

Gently pluck 8-12 little bunches of rosemary leaves from the base of the sprigs and tuck each one beside a slice of garlic. Rub oil all over the outside of the lamb. Sprinkle with the salt and rub this in too.

Wrap cotton string a couple of times around the meaty end of the leg to hold it in shape. Place the lamb in a roasting pan on top of the remaining rosemary. Add wine and water.

Roast lamb at 210°C for 1 hour for just-pink meat (or 13-15 minutes for every 0.5kg). Remove cooked lamb to a large plate, cover loosely with foil. Set aside near the oven to rest for 15 minutes before carving. Meanwhile, pour pan juices into a jug, skim the fat from the surface (or use a special fat-separating jug) and discard with rosemary sprigs. Return juices to pan and taste. If watery, boil to reduce slightly. Add beef stock (optional), bring to gentle boil for 2 minutes, then remove from heat.

Remove string from meat. Starting at the widest end, cut thin slices of lamb. Serve on warmed plates. Spoon over some pan juices. Put remaining juices into a warmed gravy boat. Serve with roast potatoes and steamed greens or a simple salad.
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Roast lamb with bacon, garlic & rosemary stuffing
Ingredients:
2 Tbsp coarsely chopped rosemary sprigs
3 cloves garlic, crushed
3 anchovy fillets in oil, mopped dry and mashed to a paste
75g streaky bacon, chopped finely
? tsp salt
1.2kg carvery leg of lamb
2 Tbsp olive oil
roast potatoes, cooked

Method:
Mix rosemary, garlic, anchovies and bacon in a small bowl with plenty of black pepper and the salt. Make a dozen or so deep incisions in the meaty parts of the lamb. Stuff the mixture into the incisions using the pointy end of a teaspoon.

Preheat the oven to 200°C. Have the roast potatoes ready. Heat the oil in a shallow roasting tin that will hold the lamb and the potatoes heaped around it. Remove tin from oven and put in the lamb, season generously with salt and pepper, then put in the potatoes. Carefully turn the potatoes to coat them in oil, then season with salt.

Roast the lamb for 1 hour, basting often and turning the potatoes. If the lamb weighs more than 1.2kg, cook for an extra 15 minutes for an extra 300g of meat. Remove roasting tin from the oven and transfer lamb to a chopping board. Give potatoes a good stir-around and return them to the oven.

Continue roasting potatoes until dinner is served. Let lamb rest for 10-12 minutes. Carve lamb across the grain with a sharp carving knife and transfer slices to a heated serving platter. Pour off any bloody juices, but pour any meaty juices over the lamb. Serve immediately with the potatoes dished separately to keep them crisp.

Serve with glazed leeks and baked tomatoes.

Crusted Fresh Herbed Rack of Lamb with Potato Leek Gratin and Roasted Garlic Sauce

Gratin:
4 baking potatoes, like russets
4 small leeks, white part only
1 tablespoon unsalted butter, room temperature
1 tablespoon chopped garlic
1/2 quart heavy cream
Salt
White pepper
Nutmeg

Lamb:
2 racks of lamb, fat cap removed, frenched
3 tablespoons olive oil
1 cup Dijon mustard
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves, plus 1 tablespoon
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh chervil leaves
1 tablespoon chopped fresh parsley leaves
20 cloves garlic, peeled
1 cup dry white wine
2 cups lamb stock or veal stock
1 tablespoon butter


For the Gratin:
Preheat the oven to 350 degrees F.
Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.

For the Lamb:
Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.

Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.

Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.

To Serve:
Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.

Try lamb recipes from:

http://www.ilovespicyfood.com/meat/index...




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