Slow Cooked Rosemary Garlic LAMB SHOULDER - Easy Sunday roast
This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had.
Rosemary and garlic are great flavours that naturally go really well with the shoulder of lamb.
I really hope this recipe would make it to your Sunday roast family dinner.
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Ultimate Butterflied Leg of Lamb ???????? Recipe | Boneless | Oven Recipe | International Cuisine
Mamo found in Google that:
These sheep were known as mouflon, and weren't quite the woolly sheep we know today. Then they were raised for their meat, milk, and skin for parchment and vellum. In fact, the wool that we so often think of sheep for today wasn't an important part of their use until 6000 BC in Iran.
As early as 10,000 years ago in Central Asia, man discovered that the sheep was a good source of not only food but clothing. Sheep (Ovis aries) have long been a dietary staple as well as a textile source in Asia, Europe, Australia, and New Zealand.
Mongolia, Turkmenistan, New Zealand, Iceland and Greece are the countries where the biggest eaters of sheep and goats live. An average Mongolian eats nearly 50 kg of sheep and goat meat a year, according to Faostat. Central Europeans are on the other end of the scale hardly eating more than 0.5 kg a year per capita.
Ingredients:
-1 Leg of Lamb
-Salt and Black Pepper
-30g of Butter
-4 Garlic Cloves
-1 Teaspoon of Black Pepper
-1 Teaspoon of Mustard Seeds
-Teaspoon of Rosemary
-1 Teaspoon of Chipotle Chilli Flakes
-Virgin Olive Oil
-1 Teaspoon of Smoked Sweet Paprika (Pimenton Dulce)
-Baby Potatoes
-2 Lids of Bourbon
If you have any questions, please leave a comment below and i will try my best to help you.
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Mastering the Art of Culinary Perfection: ????Roasted Leg of Lamb with Garlic and Rosemary Masterclass
Mastering the Art of Culinary Perfection: ????Roasted Leg of Lamb with Garlic and Rosemary Masterclass.
???????????? Welcome to my channel, where we embark on a culinary masterclass to learn how to make the perfect roasted leg of lamb with garlic and rosemary. In this video, we'll dive into the art of roasting, infusing the lamb with the aromatic flavors of garlic and rosemary, and creating a mouthwatering centerpiece for any occasion.
Roasted leg of lamb with garlic and rosemary is a timeless classic that showcases the tenderness of the meat, complemented by the fragrant herbs. In this step-by-step guide, we'll unlock the techniques and ingredients necessary to achieve the perfect balance of flavours and textures.
Join us as we explore the proper roasting techniques, and the art of creating a flavorful crust on the lamb.
Whether you're a seasoned chef or a beginner in the kitchen, this culinary masterclass will help you enhance your cooking skills and elevate your lamb roasting game. By the end of this video, you'll have the confidence and knowledge to create the perfect roasted leg of lamb with garlic and rosemary that will impress your family and friends.
???????? Ingredients & Instructions ????????????
????
???? Nothing beats a perfectly cooked Roast Lamb on a Sunday afternoon.
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Don't forget to share your cooking creations with us. Enjoy the culinary adventure! ????????
???? Don't forget to like this video, subscribe to my channel, and hit the notification bell to stay updated with all the latest culinary explorations. Let's master the art of making the perfect roasted leg of lamb with garlic and rosemary together!
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How to cook butterflied lamb leg on the BBQ
Impress your friends and family this summer with our hot tips on cooking butterflied lamb leg on the BBQ. We have a step by step guideon how to prepare and cook a butterflied lamb leg. Using a thermometer will ensure the meat is cooked to perfection, and you can take away the stress that comes with cooking meat on the BBQ.
See the full recipe here:
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Masterclass | Butterflied Leg of Lamb | Summer Lamb
Masterclass | Butterflied Leg of Lamb | Summer Lamb
Prep: 25 minutes Cook: 1 hour Serves: 10
Ingredients:
2.5kg Lamb Leg, butterflied
25g fresh rosemary leaves, chopped
420g lemons, cut into quarters
210g garlic, unpeeled, cut in half
60mls olive oil
Marinade:
400g green olives, pitted, finely diced
40g anchovy fillets in oil, drained, mashed
100mls lemon juice
Salt and pepper to season
Method:
Pre heat oven to 160◦C dry heat.
Place lemons, rosemary, garlic, half the olive oil, salt and pepper in a gastronome. Place olives, anchovies, lemon juice and remaining olive oil in a bowl. Stir well to combine. Season with salt and pepper.
Season lamb leg all over with salt and pepper. Nestle lamb on top, rub marinate into lamb and roast, uncovered, 160-170◦C to internal doneness of 60◦C.
Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with accompaniments.
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