Kitchen of Chaos 2: Roast Leg of Lamb with Apricot Mint Glaze (Part 2 of 2)
In Episode 2 of The Kitchen of Chaos!!!!11!!eleven!!1! we prepare a roast leg of lamb with rosemary, lemon thyme, garlic, and an apricot mint glaze. Served with a marsala reduction, crushed red potatoes with bacon drippings, Irish cheese and chives, and a bunch of other good stuff. Enjoy! Wish you had Smell-O-Vision!
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Honey balsamic Lamb loin chops | recipe
3 lbs lamb loin chops
1 tsp garlic powder
1 tsp onion powder
1 tsp bouillon
1 tsp complete seasoning
2 tsp seasoned salt
2 tsp paprika
1/2 tsp black pepper
1/2 tsp all spice
glaze
1 cup honey
1/2 cup balsamic vinegar
1/2 cup chicken broth/ 1/2 cup water & 1 tsp better than bouillon or bouillon powder/ cube
1 1/2 tbsp olive oil
1 tbsp garlic paste
1 tbsp grated ginger
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1/4 tsp chili powder
1/2 tsp smoked paprika
1 tbsp cornstarch mixed with 2 tbsp water
follow me on IG
Facebook:
email me at candythaglamcook@gmail.com
for inquiries, sponsorship, reviews etc
Slow Roasted Lamb with Tarragon Mustard Sauce
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make my easiest Easter dinner ever! Includes slow roasted lamb chops with a Tarragon Mustard Sauce, Caramelized Shallots and Provencal Style Tomatoes. It's an easy dinner idea that roasts at the same time on a sheet pan in the oven. So many delicious flavors for spring and simple enough for a beginner cook! Hope you enjoy! xx
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
The best part about this recipe is how easy it is. Essentially, it’s a quick sear to lock in the flavor of the meat and a slow roasting to tenderize it. This creates a wonderful caramelized exterior and a very tender interior. The flavor combination between the sweet shallots, the savory the lamb and the zing of the mustard sauce makes this very simple dish that punches above its weight class!
INGREDIENTS:
For the Lamb:
1 Rack of lamb, 1 ¾ lb each rack (790g each rack)
1 tbsp (15 ml) olive oil
1 tsp (5 ml) salt
freshly cracked pepper, to taste
2 tbsp (30 ml) fresh rosemary, minced
For the Shallots:
2 tbsp (30 ml) olive oil
6 whole shallots, peeled and quartered
1 tsp (5 ml) balsamic vinegar
For Tomatoes:
4 medium tomatoes, tops sliced off
1 tsp (5 ml) olive oil
3 tbsp (45 ml) bread crumbs
1 tbsp (15 ml) Panko bread crumbs
½ tsp (2.5ml) Herbs de Provence
Salt and Pepper to Taste
1 tbsp (15 ml) fresh parsley, minced
For the Sauce:
2 cups (473 ml) heavy cream
2 tbsp (30 ml) Dijon Mustard
2 tbsp (30 ml) whole grain mustard
2-3 dashed Worcestershire sauce
1 tbsp (15 ml) fresh tarragon, chopped
8 (1-inch [2.5 cm]) sprigs of tarragon for garnish
METHOD:
Preheat oven to 325F.
Season all sides of the lamb with salt, pepper, and rosemary, pressing the seasonings into the racks so they stick. Place the racks in large resealable plastic bags and refrigerate overnight.
The bags will take up less room in your fridge than a casserole dish. You can even use those crispier drawers to store it as well. Let’s face it, it’s all about maximizing the fridge space during the holidays!
Before searing the lamb, assemble the Provencal tomatoes. Slice the tops off the tomatoes and just a sliver off the bottoms if needed to stabilize them. In a small bowl mix together the bread crumbs, seasonings and oil with a fork. Sprinkle mixture on each tomato and place them on a large, heavy bottom rim-lined sheet pan.
Before searing the lamb, brush off the rosemary. The lamb is already seasoned with its flavor and this will prevent burnt rosemary in your pan.
Add the olive oil to a wide skillet. Heat the skillet on medium-high and once the oil is shimmering sear the lamb on all sides until golden brown. This goes quickly and should only take about 3-4 minutes. Transfer the lamb to a plate to rest.
Place the shallots in the pan drippings, cut side down. Don’t move them until they start to caramelize and turn a golden brown. About 2 minutes or so. Then flip the shallots and sauté them until they are golden brown and fork tender. Season the shallots with salt and pepper to taste. Then add the balsamic vinegar, deglazing the pan and tossing the shallots to coat.
Transfer the lamb and shallots to the sheet pan with the tomatoes and roast together at 325F for 25 minutes for medium doneness. This will provide a nice pink interior and the best flavor.
Transfer the lamb to a carving board. Cover it with foil to keep warm and allow it to rest for 15 minutes.
Meanwhile, prepare the mustard sauce.
In a large saucepan add the heavy cream, mustards, and Worcestershire sauce. Bring to a simmer and allow the sauce to thicken for 5-8 minutes. Add fresh tarragon and stir to combine.
To carve, place the lamb upright with the meaty side down and the bones up in the air and carve single chops in between the bones. Serve 2 chops per person, crisscrossing the bones at the top of the plate, with a few shallots tucked in between the meat side of the chop, at the bottom of the plate. Drizzle the chops with the mustard sauce and garnish with a 1-inch (2.5 cm) sprig of fresh tarragon. Set the tomatoes off to the side of each plate and serve.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Apricot Glaze for Roasting
This apricot glaze has the perfect balance of tangy, sweet, and savory flavors. Make this recipe to brush onto roasted pork, chicken, or ham!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
12.75 oz jar apricot jelly (See Note 1)
1 cup firmly packed brown sugar
1 cup dijon mustard
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Mix all ingredients in a bowl and brush on roasting pork or chicken several times or ham in last 90 minutes of baking, basting several times.
Note
1. Feel free to substitute with peach or orange marmalade, both work well.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
How To Roast An Apricot-Glazed Leg of Lamb | Foodie Nation
We’re in the Southland once again, this time to roast an Apricot Glazed Leg of Lamb at Khan’s Poultry & Meats:
Yield: About 12 – 15 Portions
INGREDIENTS
1 (5 pound) trimmed bone-in leg of lamb
1½ Tbsp salt
½ Tbsp freshly grounded black pepper
3 Tbsp Vegetable Oil
6 cloves garlic, minced
1 Tbsp fresh rosemary, minced
1 Tbsp fresh thyme leaves
1 Tsp Lemon Zest
1 Tbsp Mustard
1½ Lb Potatoes, 1 inch cubes
Apricot Glaze
1 Cup Apricot Jam
½ Cup Water
1 Tsp Paprika
½ Tsp Salt
¼ Tsp Pepper Flakes
METHOD
1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
3. Season lamb leg with salt and black pepper ensuring to rub liberally all over the surface area of the meat.
4. In a small bowl, combine garlic, olive oil, rosemary, thyme, lemon zest and mustard.
5. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
6. Place potato cubes into the lined pan, drizzle with a little oil then place the leg of lamb to sit on top of it.
7. Place into oven and roast until it reaches an internal temperature of 135 degrees Fahrenheit for medium, about 1 hour 30 minutes to 2 hours, or until desired doneness.
8. For the apricot glaze, add the apricot jam, water, paprika, salt and pepper flakes into a small saucepan and stir over low heat for 5 minutes until the mixture is combined and liquidized.
9. When lamb has been cooking for one hour, brush this glaze over the leg every 15 minutes thereafter until cooked. When lamb is cooked to desired doneness, remove from oven and let the rest for 15 minutes before slicing.
Ribeye Steak Episode:
——————
Kezzianne's jewellery was provided by
——————
More How To's:
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
——————
Subscribe to Foodie Nation:
Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:
For business enquiries: foodienationtt@gmail.com
——————
MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
#KhansPoultryandMeats #LambRoast #TriniChristmas