Roast leg of lamb recipes - 4 recipes
Top rated Roast leg of lamb recipes
Roast Leg of Lamb with Apples and Fennel
By á-25087
Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti...
- 1 (5-pound) bone-in leg of lamb, shank bone exposed
- Kosher salt and freshly ground black pepper, to taste
- 10 cloves garlic, peeled and halved crosswise
- 1/3 cup rosemary leaves
- 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
- whole and cored with an apple corer
- 1 small yellow onion, quartered
- 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
- 1 cup red currant jelly, plus more for serving
- 1 cup apple juice
- 1/2 cup pomegranate molasses (available from Market Hall Foods)
- Zest and juice of 1 lemon
- Mint leaves, to garnish
Roast Leg of Lamb with Moroccan Spice Rub
By á-25087
Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequentl...
- For Moroccan Spice Rub:
- 1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 20 threads saffron, finely broken
- 4 cloves garlic, minced
- 1/3 cup minced parsley
- zest of 1 lemon
- 1/3 cup olive oil
- 1 leg of lamb, 5 to 6 pounds
Pear-Marinated Roast Leg of Lamb
By á-25222
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor
- Ingredients
- 1 (10–12-lb.) bone-in leg of lamb, shank bone exposed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup extra-virgin olive oil
- 1⁄3 cup roughly chopped rosemary
- 2 tbsp. roughly chopped thyme
- 6 cloves garlic, unpeeled and crushed
- Zest of 1 lemon, using a vegetable peeler
- 1 Asian pear, peeled and coarsely grated
- 1⁄4 cup canola oil
- 8 tbsp. unsalted butter, cubed
Roast Leg of Lamb with 40 Cloves of Garlic
By á-2421
In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes
- 40 cloves garlic, peeled (about 3 large heads)
- 1 cup beef broth
- 3 anchovies
- 4 lb. Short cut leg of lamb (2 kg)
- 2 T olive oil
- 1 T minced fresh rosemary
- 1 tsp dried thyme
- ¼ tsp each sea salt or table salt and pepper
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