Lamb Roast Recipe?... (Non-Alcoholic)?!
has to be Non-Alcoholic.
Also what part of the lamb to buy?
Use a leg of lamb or a lamb shoulder.
Roast lamb shoulder recipe with garlic, lemon juice, and other seasonings.
* 1 large clove garlic, minced
* 1 tablespoon all-purpose flour
* 2 teaspoons salt
* dash pepper
* 1 tablespoon lemon juice
* 1 lamb shoulder roast, boneless, about 3 to 4 pounds
* reserved meat juices
* 3 tablespoons flour
* 1/2 cup cold water
Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan. Roast at 425° for 3 hours, or until a meat thermometer registers about 170°. Open foil the last 30 minutes or roasting. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water. Pour into the meat juice mixture; cook, stirring constantly, until thickened.Roast lamb shoulder serves 6 to 8.
Leg of lamb with roast vegetables Buy a boneless leg of lamb and if it comes already tied, remove the strings so you can cut away the excess fat, stuff the inside with garlic, and season it with salt and pepper. Let the lamb sit at room temperature for half an hour before you roast it. These cooking times are approximate; use an instant-read meat thermometer to test the internal temperature. If the lamb is done before you need it, cover it loosely with foil and let it rest in a warm place.
1 boneless leg of lamb (5 to 6 pounds)
5 cloves garlic, cut into slivers
Salt and pepper, to taste
2 sprigs fresh rosemary, leaves chopped
4 carrots, cut on the diagonal
2 leeks (white part with some of the light green) well rinsed and cut on the diagonal
2 large yellow or red onions, each cut into 8 wedges
5 sweet potatoes, peeled and cut into large wedges
Olive oil (for sprinkling)
Handful fresh flat-leaf parsley, chopped
1 bunch watercress or arugula, stems removed
1. Set the oven at 450 degrees. Have on hand a baking dish and a large roasting pan.
2. Trim off most of the outside fat from the lamb, leaving a little on to keep the meat moist. With a small knife, make slits on the inside and outside of the meat. Insert the garlic slivers into the slits. Sprinkle with salt and pepper and rosemary on the inside and drizzle with oil. Roll the meat into a tight cylinder. Tie with kitchen twine at 1-inch intervals and around the ends of the roll to make a tight package. You should have a slightly oval shape, which will be easier to slice into rounds.
3. Place rolled leg in the baking dish. Sprinkle with oil, salt, and pepper. Place in the middle of the oven. Roast for 20 minutes.
4. Lower the oven temperature to 325 degrees and continue roasting for 50 to 90 minutes, depending on the size of the leg. For rare meat, the cooking time is about 10 to 13 minutes per pound (an instant-read meat thermometer will register 125 to 130 degrees). For medium to well-done meat, cook the lamb for 13 to 15 minutes per pound (the temperature is 145 to 160 degrees). The meat continues to cook for a few minutes when it rests outside the oven in a warm place.
5. Meanwhile, in a bowl, combine the carrots, leeks, onions, and sweet potatoes. Sprinkle with olive oil, salt, and pepper. Toss well. Spread the vegetables on the roasting pan. Roast the vegetables for 1 hour, turning several times, until they are tender and beginning to brown at the edges.
6. When the lamb is cooked, remove it from oven, cover lightly with foil, set aside in a warm place for 15 minutes.
7. Remove foil and twine. Carve the lamb at a slight diagonal into 1/3-inch slices. Place the meat in overlapping slices in the center of a warm platter. Surround it with roasted vegetables. Drizzle the meat with the pan juices. Sprinkle with rosemary and parsley. Garnish with watercress or arugula.
Actually I have never heard of Alcoholic lamb recipes....
I would suggest the leg of lamb...Shoulder is ok..it has a lot of fat...And like all meat/poultry bring it to room temp.....
Always start with a high temperature...450 degrees..for 15 30 minutes...That way the heat gets through to the bone....Then reduce heat to 350...22 minutes per pound....more if you want well done...and of course less for rare....
Good luck !!!
leg or shoulder are good choices. most often, garlic and rosemary are used to bring out the flavours.
this is the recipe i use:
most of what i saw whenever Guida de Laurentis and Ina Garten roast lamb,they always use lamb chops and just add salt,pepper and chop some rosemary and thyme for flavoring.