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How To make Grilled Leg Of Lamb with Olive Relish
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 teaspoons red pepper flakes
1 shallot
minced
1 tablespoon chopped garlic
freshly ground black pepper :
to taste 2 teaspoons salt
1/4 cup olive oil
5 1/2 1/2 pound leg of lamb trimmed boned and
:
butterflied (about 3 , (up to 6) 1/2 1/2 pounds boneless) :
(up to 4)
In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil. Trim as much remaining fat as possible from lamb and in a shallow dish spread oil mixture over both sides of it.
Prepare grill or heat grill pan over medium heat. Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until meat thermometer registers 140 degrees, for medium rare meat. Alternatively, lamb can be grilled on a grill pan for about the same amount of time per side. Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb thinly sliced across the grain, with relish.
How To make Grilled Leg Of Lamb with Olive Relish's Videos
Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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Dukkah Roast Lamb | Perfect Father's Day Recipe | Jamie Oliver
The one Father’s Day recipe you need guys! This one-pan roast lamb is a real crowd pleaser, that will no doubt show your love to Dad or a special someone, and made so simply in just one dish!
And if you want to go the extra mile this year, Jamie’s top kitchen knives have 25% off on Amazon UK!
Also on offer in Germany too!
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#jamieoliver #food #foodie #foodlover #cooking #chef #tefal #recipes #shorts #delicious #tasty #epic #yummy #lamb #roast
Perfect every time Roasted Leg of Lamb with Potatoes #shorts
Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
@NikkisModernMediterranean
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
#SundayLunch #RoastDinner #ComfortFood
Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.
How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre
Hello There Friends, a Leg of Lamb is an easy to prepare and a delicious meal to feed your entire family! Perfect to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way this recipe is sure to make you love lamb! I hope you love this recipe just as much as we do. Come and make this Perfect Leg of Lamb! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Wusthof Boning Knife:
❤️ Digital In-Oven Thermometer:
❤️ Garlic Olive Oil:
❤️ Silicone Brush:
❤️ Cooking Twine:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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