1/3 c Mustard, Dijon
1 lg Garlic clove -- chopped
1 tb Rosemary, fresh, finely
-chopped 1 tb Thyme, fresh -- finely
-chopped 1 1/2 tb Soy sauce
1/4 c Wine, dry white
4 tb Olive oil
8 lb Lamb, leg of
2 lb Onion, small white
2 lg Carrot
2 1/2 lb Potato
GRAVY:
1 c Wine, dry red
2 c Broth, beef
2 tb Butter, unsalted
-softened 3 tb Flour, all purpose
*use small red or white potatoes. My note: I also insert slices of garlic (medium cloves, quartered) into slits made in the roast at about 3 inch intervals with a sharp knife. This adds a wonderful subtle flavor to the meat. Mince the garlic clove and mash to a paste with 1/4 tsp salt. Blanch onions in boiling water 2 minutes, drain, and peel. Cut carrots into 1/2" pieces. Cook potatoes in boiling salted water for 10 minutes, drain, and halve. In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the white wine, and salt & pepper to taste, add 2 Tbsp of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight. Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 Tbsp of the remaining oil, add the onions and carrots to the pan, and roast them with the lamb in the middle of a preheated 450 degree F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 Tbsp oil and add them to the pan. Reduce the heat to 350 degrees F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer
registers 140 degrees F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered. Make the gravy: Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. *** My note: I stopped at this point, adding juices from the lamb platter, and used the resulting sauce for the meat--it was delicious! Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened. Spoon some of the potatoes and onions around the lamb, and garnish the lamb with fresh thyme and rosemary sprigs. Serve the lamb, carved, with the gravy. Source: Bon Appetit On 27 JUN 95 230306 ~0600
How To make Herbed Roast Leg Of Lamb with Roast Onions&'s Videos
Roasted Lamb ???? Ribs Crispy Juicy Easy Recipe
#Shorts
Oven Roasted Lamb Ribs
Ingredients
2 pieces lamb ribs
Garlic 5 cloves, chopped
I piece ginger, cut to sticks
5 green onions, white parts
1/3 small red onion, chopped
1 small apple, skin on, sliced
2 teaspoon salt
2 teaspoon honey
2 teaspoon cumin powder
great amount of black pepper
1 teaspoon ground peppercorn
1 teaspoon fennel
Directions,
1, Cut the lamb ribs, add in garlic, ginger, green onion, red onion, apple. Rub them together,
and let the flavor get into ribs.
2, Add Salt, honey, ground cumin, black pepper, ground peppercorn, and fennel. Rub them, and let
marinate for 15-30 minutes. Preheat oven to 425 F (220 C)
3, Put in oven, roast for 30 minutes.
Enjoy!
MasterFoods® Sticky Honey Roast Lamb with Feta Potatoes
Sticky honey roast lamb with feta potatoes
Serves 6 prep 30 mins cook 1 hour 40 mins
Recipe by Kathy Knudsen
Image: Nigel Lough
1.5kg easy carve leg of lamb
Extra 1 tablespoon MasterFoods® Garlic & Rosemary
2 1/2 tablespoons olive oil
2 teaspoons honey, extra
1kg small washed potatoes (see note)
2 teaspoons MasterFoods® Oregano Leaves
100g Greek feta
Lemon wedges, to serve
Baby rocket cucumber and green pea salad, to serve
Sticky honey glaze
125ml (1/2 cup) chicken stock
3 teaspoons cornflour
125ml (1/2 cup) honey
2 teaspoons soy sauce
2 teaspoons MasterFoods® Garlic & Rosemary
1 tablespoon lemon juice
1 Preheat oven to 180C/160C fan-forced.
2 Make Sticky honey glaze by whisking the chicken stock with cornflour in a small pan. Add honey, soy sauce and garlic & rosemary. Cook, stirring, over medium heat until mixture boils and thickens. Stir in lemon juice.
2 Place lamb in a large roasting dish. Combine extra garlic & rosemary, 2 teaspoons of the oil and the extra honey all over the lamb. Roast for 20 minutes.
3 While lamb is roasting, peel potatoes and cut into wedges. Toss potatoes in a large bowl with the oregano and remaining oil. Season with salt. Arrange potatoes around lamb. Brush the lamb with the honey glaze. Roast, brushing lamb with glaze every 20 minutes, for a further 1 hour 20 minutes. Set aside for 10 minutes to rest the lamb.
4 Place the remaining glaze in a small saucepan over low heat. Cook, stirring often, for 2-3 minutes or until the mixture boils. Transfer to a serving jug.
5 Transfer the lamb and potatoes to a large serving platter. Sprinkle the feta over the potatoes. Drizzle the warm glaze over the lamb. Serve with lemon wedges and rocket salad.
NOTE: You can use Desiree, Coliban or Sebago potatoes in this recipe. The salad and lemon cut through the richness of this dish.
Lamb Gyros Are Underrated | The Golden Balance
#shorts
Lamb Gyros ????
2 lbs ground lamb
1/2 white onion
1 shallot
10 cloves garlic
Spices:
1 Tbsp oregano
1 Tbsp salt
2 tsp smoked paprika
2 tsp black pepper
1 tsp coriander
1 tsp cumin
1/2 tsp cinnamon
Bake at 400F until an internal temperate of about 155F. Allow to rest 20-30 minutes before slicing!
4-6 pita’s
Tomatoes
Red onions
WHITE SAUCE RECIPE COMING AFTER THIS VIDEO!
RAAN - Roast leg of LAMB with gravy & potatoes - Kravings
This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King ... or a Queen! Please make sure you're subscribed for lot more exciting recipes!
Here are the ingredients and steps to make this recipe!
Marinade
2 cups yogurt
1/2 cup sour cream
2 tsps Salt
6 tbsps Ginger and Garlic paste
½ tsp Turmeric
2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
1 cup fried onions
7 lb (3 kg) boneless Lamb
3 tbsps Papaya paste
½ cup fresh Coriander and Mint
2 + 2 cups finely minced onions
2 green chillies (2 tbsps) sliced
1 green chilli slit in half
Salt
Potato Wedges
In a bowl add yogurt and sour cream and mix this together
Add salt and the fresh Ginger and Garlic paste
Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
Add 1 cup fried onions and mix well
Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
Add about a cup of the prepared marinade and then add the Papaya paste
Throw in the chopped fresh coriander and mint
You want to make sure that that marinde goes into every nook and cranny
Flip it over and get the other side as well
Marinate this in your fridge overnight
In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
Add the green chillies
Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
Remove the lamb and keep aside
Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
Add a bit more oil in and saute the rest of the minced onion
Add one green chilli slit in half
While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
Add the rest of the marinade that was stored
Add salt to taste and heat till it starts to bubble and you see the oil floating at the top
Garam Masala -
Fried Onions -
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Everdure E BBQ - Sizzling Lamb Racks with Lemon, Herbs, Onions & Lapsicum by Bart Beek
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