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How To make Leg Of Lamb w/ Rice and Onion Puree
1 Bone-in leg of spring lamb
5 Garlic cloves; peeled,
- cut into 1/4-in slivers 2 tb Olive oil
10 md Onions; finely sliced
1/2 tb Chopped fresh thyme leaves
-=OR=- 1 ts -Dried thyme
1/2 tb Salt; or as desired
White pepper 2 c Cooked rice
1/2 c Whipping cream
1 ts Nutmeg, freshly ground
PREHEAT OVEN TO 400F. Trim excess fat from the outside of the leg, leaving only a thin layer. Using a small knife, poke holes in the meat and stuff in slivers of garlic. Rub the surface of the lamb with olive oil. Mound onions and thyme in the middle of a roasting pan. Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions. Place in the oven, reduce heat to 350F and roast 1 hour. Turn the lamb fat side up and return to the oven. Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound. A meat thermometer should read 145F for medium rare. Remove the pan from the oven and place the lamb on a cutting board. Let rest 15 minutes before carving. Scrape the onions into a food processor, add the rice, cream, nutmeg and desired salt, and pulse, scraping down the sides of the bowl, until a lumpy smooth puree is attained. When it's time to serve dinner, transfer the puree to a vegetable dish. Slice the lamb and arrange on a meat platter.
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5 Delicious Lamb Recipes | Gordon Ramsay
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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roasted leg of lamb in the easiest&most delicious way - فخدة خروف مشوية بالفرن مع الارز بالذ طريقه
The recipe for leg of lamb cooked in the oven in the easiest and most delicious way. In this video we will show you how to prepare, roast the juiciest and tastiest lamb you'll ever eat served with rice and so yummy sauce.
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في هذا الفيديو سنعرض لكم طريقة تحضير فخدة الخاروف بالذ واسهل تتبيله مع الارز والصوص اللذيذ
شكرا للمشاهده لا تنسو الاعجاب بالفيديو والاشتراك بالقناة وتفعيل زر الجرس ليصلكم كل جديد
------------------------------------------------recipe below---------------------------------------------
Ingredients for leg of lamb :
---1/4 cup olive oil
---2 tbsp yogurt
---1 tbsp ketchup
---1/2 tsp black pepper
---2 tsp salt
---1 tsp paprika
---1 tsp turmeric
--- leg of lamb (3 kilo)
---13 garlic cloves
--- rosemary
--- bay laurel
--- cinnamon sticks
Ingredients for sauce :
---1 tomato
---2 cloves of garlic
---1 tsp red chilli powder
---1/4 tsp cumin
--- salt
---1/4 cup vegetable oil
---1 medium onion grated
Ingredients for rice :
---1/4 cup vegetable oil
---1 medium onion grated
--- bay laurel and cinnamon sticks
---1 tsp mashed garlic
---1/2 tsp ginger powder
---1/2 tsp turmeric
---1.5 tsp mixed spices
---3 grated carrots
---1 tbsp salt
---3 cup basmati rice ****soaked 20 minutes ***
---4 and a half cups of boiled water
*parsley to garnish
NOTE:
for the best result of the taste you should marinate the leg over night
1 kilo of meat need 1 hours in oven
the meat will need to rest for 20 minutes before serving
cover the meat very well with the aluminum foil
---------------------------------------------------المكونات------------------------------------------------------------
مكونات لحم فخد ة الخروف :
--- ربع كوب زيت زيتون
---2 معلقة طعام لبن او زبادي
---1 معلقة طعام كاتشاب
---1/2 معلقة صغيرة فلفل اسود
---2 معلقة صغيرة ملح
---1 معلقة صغيرة بابريكا
---1 معلقة صغيرة كركم
---لحم فخدة خاروف ( 3 كيلو )
---13 حبات ثوم
--- كليل الجبل/روزماري
--- ورق غار
--- قرفة عود
مكونات الصوص :
---1 بندورة
---2 فص ثوم
---1 معلقة صغيرة مسحوق الفلفل الاحمر
---1/4 معلقة صغيرة كمون
--- ملح
مكونات الرز:
--- ربع كوب زيت زيتون
---1 بصلة متوسطة مبشورة
--- ورق غار وقرفة
---1 معلقة صغيرة ثوم مهروس
---1/2 معلقة صغيرة زنجبيل بودرة
---1/2 نصف معلقة صغيرة كركم
--- نصف معلقة صغيرة بهارات مشكلة
---3 جزر مبشور
---1 معلقة طعام ملح
---3 ****كوب رز بسمتي ***منفوع 20 دقيقة
---4 اكواب ونصف ماء مغلي
*بقدونس للتزيين
الملاحظات :
من الافضل تتبيل الفخد قبل يوم من الطهي
كل كيلو لحمه يحتاج تقريبا ساعه في الفرن
بعد نضوج اللحم تركه مغطى قبل نزع القصدير لمدة 20 دقيقه
يجيب تغليف الفخد جيدا بورق القصدير
Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
Learn how to make Roast Leg of Lamb! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, Roast Leg of Lamb with Pomegranate, Garlic & Herbs recipe!
Slow Roast Lamb (Leg) and the gravy
How to slow roast a leg of lamb, and make the gravy, step by step simple instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. Also be aware of any allergies. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Front porch blues by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
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)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How to Make the Perfect Gravy - Simply Beef and Lamb
What's a roast dinner without a wonderfully tasty gravy? Banish those gravy granules forever and learn to make this fundamental part of the quintessential roast dinner using the delicious juices left from your roast.
For recipes and more expert information on beef and lamb - from cooking to nutrition - take a look at simplybeefandlamb.co.uk