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This is a great roast to knock out in the morning. It will be just as delicious at room temperature, so feel free to let it rest longer than 1 hour.
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 8 teaspoons kosher salt, plus more
- 1 8-pound bone-in leg of lamb, shank attached, frenched
- 4 tablespoons olive oil, divided
- 3 pounds baby Yukon Gold potatoes, scrubbed
Asparagus and Assembly
- 1 pound asparagus, trimmed
- 4 scallions, white and pale green parts only, thinly sliced crosswise
- 2 garlic cloves, finely grated
- ¼ cup finely chopped parsley
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated orange zest
- 2 tablespoons fresh orange juice
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- ¼ cup finely chopped mint
- Chopped chives (for serving)
Whisk cumin, coriander, pepper, and 8 tsp. salt in a small bowl. Trim excess fat and any membrane from lamb; discard. Pat lamb dry with paper towels and rub with 2 Tbsp. oil. Rub spice mixture all over lamb. Place, fat cap down, on a rack set inside a roasting pan and chill, uncovered, at least 12 hours and up to 24 hours.
Let lamb come to room temperature, about 2 hours.
Preheat oven to 500°. Toss potatoes with remaining 2 Tbsp. oil in a large bowl; season with salt. Roast lamb 20 minutes. Turn over and roast until well browned, 5–10 minutes. Remove from oven and slide potatoes under rack in roasting pan. Reduce oven temperature to 325° and roast until potatoes are lightly browned and very tender and an instant-read thermometer inserted into the thickest part of leg registers 118° for medium-rare, 1–1½ hours. Tent pan with foil and let lamb rest 1 hour.
Asparagus and Assembly
Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Slice asparagus into ¼"-thick rounds; set aside.
Mix scallions, garlic, pine nuts, parsley, lemon zest, lemon juice, orange zest, orange juice, honey, and red pepper flakes in a medium bowl; season with kosher salt and black pepper. Let gremolata sit at least 20 minutes, or cover and chill up to 12 hours.
Ten minutes before serving, stir mint, oil, and reserved asparagus into gremolata; season with kosher salt and black pepper.
Slice lamb ½" thick; season with sea salt. Toss potatoes in pan with some chives. Serve lamb topped with gremolata with potatoes alongside.
Nutritional ContentCalories (kcal) 730Fat (g) 32Saturated Fat (g) 8Cholesterol (mg) 205Carbohydrates (g) 39Dietary Fiber (g) 6Total Sugars (g) 3Protein (g) 73Sodium (mg) 1340Reviews Section
Slow Roasted Boneless Leg of Lamb
This succulent Slow Roasted Boneless Leg of Lamb makes a stunning center piece for your Sunday Dinner, Holiday, or Celebration. Seasoned with herbs, citrus, and garlic, this perfectly roasted Greek style lamb is melt in your mouth delicious!
This post first appeared over at Noshing With The Nolands where I’m a contributor.
Today I’m excited to bring you my very first recipe for Boneless Leg of Lamb. Let me tell you…the smell of this lamb roasting in my kitchen all day had me drooling like crazy! Later on, when we sat down to tuck into this delicious spread, I served it with this easy Oven Roasted Asparagus (which I made while the lamb was resting) and our favourite new recipe…Hasselback Potatoes.
Let’s face it. Cooking a large roast for a big dinner can be intimidating, especially if it’s your first time. Lamb is also quite polarizing in that there are some who do not enjoy its game-y flavour. However, do not worry I am here to hold your hand the entire way!
Don’t be put off by the long cooking time of this recipe. It’s a key component in roasting the best lamb possible and when compared to roasting a stuffed turkey, it takes roughly the same amount of time. Delicious food is worth the wait.
Roasting the lamb using this low ‘n’ slow Greek-style method is guaranteed to give you the most fabulous, fall apart tender lamb. Serve it to the non-believers and they’ll be lamb fans in no time.
Leg of Lamb & Roasted Potatoes
Easter looks very different for most people this year, but you can still celebrate with a gourmet (yet simple) feast featuring your favorite Rocky Mountain Olive Oil products. Enjoy an easy roasted leg of lamb with savory, beefy potatoes alongside citrusy asparagus and fresh fennel and orange salad. Enjoy with your favorite dry red wine or your favorite quarantine cocktail.
Leg of Lamb with Fresh Rosemary and Roasted Potatoes
- 1 7–8 lb bone-in leg of lamb, trimmed of excess fat
- 6 cloves of garlic, mashed
- ¼ cup of fresh rosemary, minced (5 additional sprigs for garnish)
- 1 Tbsp of Kosher salt (extra for additional seasoning)
- ½ Tbsp of black pepper
- 3 Tbsp of Rocky Mountain Olive Oil Tuscan Herb Olive Oil
- 2 Tbsp Rocky Mountain Olive Oil Garlic Olive Oil
- 8 medium-sized Yukon gold potatoes
- 2 cups of beef broth
2.Get a roasting pan with rack greased and ready. Make one-inch incisions around the leg of lamb. In a small bowl, mix garlic with minced rosemary, salt, pepper, and 3 Tbsp of Tuscan Herb Olive Oil. Rub all over the leg of lamb, stuffing the incisions. Let rest in open air for 30 minutes on the rack of a roasting pan.
3.When the oven is preheated, put the lamb in the oven and roast until it begins to brown, about 30 minutes.
4.While the lamb is roasting, wash potatoes and cut into quarters. Season with salt and pepper and lightly coat with 2 Tbsp of Garlic Olive Oil.
5.Once the lamb has roasted for 30 minutes, reduce heat to 350°. Add potatoes to the roasting pan and roast for another 30 minutes and then add a cup of beef broth and roast for another 30 minutes or until the lamb is medium-rare.
6.Remove lamb from the roasting pan and let rest for 20 minutes, loosely covered in foil. Leave potatoes in the roasting pan, toss them and add more broth if getting too dry. Put back in the oven and keep roasting until nicely browned (Approx. 10 minutes depending on the potato size). After potatoes are done, it is a great time to roast your asparagus (see below).
7.Once potatoes are done and lamb is rested, slice the lamb. Season both lamb and potatoes with additional salt and pepper to taste and sprinkle lamb with two freshly stripped rosemary sprigs, garnish with remaining 3 sprigs.
Milanese Gremolata and Lemon Roasted Asparagus
- 2 lbs asparagus, preferably thin spears (about 2 bunches)
- ¼ cup Rocky Mountain Olive Oil Milanese Gremolata Olive Oil
- Salt and pepper to taste
- 1-2 teaspoons Rocky Mountain Olive Oil Lemon White Balsamic Vinegar
1.Position rack in the center of the oven and preheat to 450 degrees.
2.Wash asparagus and then snap off and discard the tough bottom ends of the spears.
3.Put the asparagus on a large rimmed baking sheet and drizzle with the Milanese Gremolata Olive Oil. Gently toss until evenly coated. Spread asparagus so its in an even single layer on the pan then sprinkle with salt and pepper.
4.Roast asparagus for 10 to 15 minutes until tender.
5.Once removed from the oven, move asparagus to a platter and drizzle with Lemon White Balsamic. Add additional salt and pepper to taste and enjoy!
Fennel and Orange Salad
- 3 large fennel bulbs, stalks, and cores removed (reserve fronds from one stalk, minced)
- 4 navel oranges, peeled, pith removed, segmented
- 2 Tbsp Rocky Mountain Olive Oil Red Barrel Aged Wine Vinegar
- 1/4 cup of your favorite Rocky Mountain Olive Oil Extra Virgin Olive Oil
- salt and pepper, to taste
1. Wash, then slice fennel bulbs lengthwise into narrow slivers. Peel and remove pith from four navel oranges, separate into segments.
2. Combine sliced fennel and orange segments in a large bowl. In a separate small bowl, whisk together Red Barrel Aged Wine Vinegar and Extra Virgin Olive Oil. Dress the orange and fennel mixture with the vinaigrette.
3. Season with salt and white pepper and toss to combine. Sprinkle minced fennel fronds over salad before serving.
Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Lamb Roast with Port Wine Dinner – Menu And Recipes
You will look for an excuse to make this delicious Lamb Roast with Port Wine Dinner Menu again and again. Smells good, looks good, and is good! If you want to try something different this year for the holiday menu than the usual turkey, ham or beef – lamb is the way to go. This seven-course dinner menu is exceptional!
1st Course – Appetizer:
Served in the living room or kitchen. I have found that guests like to hang around in the kitchen while I prepare the last minute details of the dinner to come.
Stuffed “Deviled” Lemony Eggs
Stuffed eggs are always a favorite at any gathering. Add some caviar, and you’ve added a touch of elegance!
Salmon Rillettes – Rillettes aux Duex Saumons
This Salmon Rillettes recipe is a perfect do-ahead appetizer to serve before dinner.
2nd Course – Soup:
Poached Garlic Soup
This soup recipe is a definite .” Your guests will never believe how much garlic there is in this soup. This will be one of your favorite soup recipes.
3rd Course – Salad:
Burgundy Salad with Poached Egg
This is a classic French salad from Burgundy, France. Everyone you serve this delightful salad to will want the recipe.
4th Course – Palate Cleanser:
Mint Julep Sorbet
This Mint Julep Sorbet is definitely a treat for mint julep fans – so refreshing and so delicious! Perfect served for a lamb dinner.
5th Course – Main Course and Side:
Lamb with Port Sauce
You’ll look for an excuse to make this delicious boneless leg of lamb again. Smells good, looks good, and is good!
Asiago and Sage Scalloped Potatoes
I really like scalloped potatoes! Asiago cheese is a hard cheese with a slightly sharper flavor than Parmesan cheese. If you can not find Asiago, substitute aged Parmesan Cheese.
6th Course – Dessert:
Chart House Mud Pie
This is one of the signature desserts at the Chart House restaurants. It is so easy to make and your guests will love it!
A good way to end a meal is with a (decaf) latte.
Coffee – How to make a perfect cup of coffee. How To Use a French Press (coffee press, plunger press and/or press coffee).
Food Safety Pages. Check them out!
Buffet and Party Safety
Also includes what to do if your guests have been delayed at least an hour
Golden Rules of Food Safety – IF IN DOUBT, THROW IT OUT! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry!
Picnic Safety Tips – There is nothing more American than the picnic. Picnics can take on many forms, such as the community picnic, friends and neighbors, tailgate parties, or ball games. There is also one sure thing at every picnic-lots of good food. The important point is to have safe and healthy food, not food that can cause food borne illness. Always prepare and store food properly.
Summer Safety Tips – Summer is the time for barbecues and picnics. The biggest party crasher at summer picnic and buffets is food borne bacteria. You can not see them and you can not taste them, but you sure can feel them if illness occurs hours or days later.
Check out all of Linda’s wonderful Dinner Party Menus (includes recipes)
Check out Dining Etiquette Guide – Restaurant and Dinner Party Manners and Etiquette.
Appetizer Recipes (Hors d’ oeuvres, Starters, Amuse-Bouche, and Snacks)
Herb-Crusted Roasted Leg of Lamb Recipe
If you are in charge of the holiday main dish this year, give the hams a break and consider the leg of lamb. This may sound like an exotic, special order cut of meat, but you can find it at most major grocery chains, especially around the holidays. The secret to a perfectly roasted leg of lamb? Cook it low and slow and then turn up the heat so the exterior can brown and form a crust. This flavorful lamb is wonderfully crisp on the outside and tender on the inside. A leg of lamb is the perfect candidate for pre-seasoning, which concentrates the flavor and results in a crispier browned crust. Scoring the fat cap helps the seasoning penetrate the meat. Cutting the meat off the bone can be tricky. After your guests have seen and been suitably impressed with the large bone in roast, return it to the kitchen to carve. Serve the platter of sliced meat with the parsley-mint sauce on the side. If you want to make it easier, ask your butcher to debone the leg of lamb and then truss it together.
Asparagus Ricotta Spring Pasta
Asparagus is at its best in the spring, and the clean, grassy flavor of asparagus shines through in this easy pasta dish. Creamy ricotta cheese adds a sense of indulgence without overpowering the freshness of the asparagus. The sunny lemon keeps things bright even as the pasta gives it that cozy feeling. Serve it as a side dish to your Easter lamb main course.
2. Bake Uncovered
Bake uncovered according until desired doneness.
- Medium Rare: 130 F to 135 F (about 16 minutes per pound)
- Medium Well: 135 F to 140 F (about 18 minutes per pound)
- Well-Done: 155 F to 165 F (about 20 minutes per pound)
My best advice is for 4-5 lbs roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.
Begin by heating some dripping into a large flameproof casserole.
Trim any excess fat from the meat, then season the pieces and fry them in the hot fat until brown on all sides. Now sprinkle in the flour and, keeping the heat fairly low, stir it around to soak up the juices. Next add the hot water, tomato purée, crushed garlic and thyme. Then bring everything gently to simmering point, giving it a stir now and then. Put the lid on and cook very gently for 45 minutes.
While that’s happening, using a little more dripping, fry the prepared onions, turnips and carrots. When the 45 minutes are up, add these vegetables to the casserole, along with the scraped potatoes, and bring to simmering point again. Add the sugar, cover and continue to simmer gently for a further 45 minutes.
- 5 cloves garlic , crushed
- 2 tbsp lemon juice , freshly squeezed
- 3 tbsp fresh rosemary , chopped
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 1/4 tsp kosher salt , more or less to taste
- fresh ground black pepper
- 3 1/2 - 4 lb uncooked trimmed lamb leg , boneless, rolled and tied
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Delicious sauce.. Easy. I had a 6 lb boneless and cooked it for 50 min in my countertop Breville convection oven.
Sketchy on time to cook per lb.
I’ve never cooked lamb before and this recipe was a great way to start. Just a few ingredients. While I did opt for the fresh rosemary, I would imagine you could get by with a dried herb.
I also invested in a new meat thermometer–one that stays in the meat with a metal cable connecting it to the digital box thingy which you could set as a timer or set to ring when it reaches the temperature that you choose. That was really nice because my roast was 5.6 pounds and I was worried about it being too rare. I let it go to 150 degrees and it was still nicely pink in the thickest parts, but left plenty of meat for those that prefer it medium to done.
I really recommend using a thermometer (14-18 bucks at Walmart) like this. It was awesome.
I roasted baby creamer potatoes and had rainbow carrots as well. I’m eating some leftovers right now and they are almost better the next day.
Great Easter Sunday meal with my family, parents, and in-laws.
I misspoke the temp: I cooked to nearly 145. My oven also ran a little hot so it was done in about 2 hours. I think. Honestly I didn’t watch the clock closely. I just put the potatoes in to roast when I figured the lamb had about 30 minutes left. Stuck them on the rack below.
Made this yesterday for Easter. Unfortunately my 4 pound roast too two hours to get to 135. Adding resting time dinner was about an hour later than expected. Stalling the rest of the meal was not easy. It tasted great once we finally got to eat it.
I’m looking forward to trying this recipe.
I have to say Skinny Taste has carried my family through this year long pandemic. We’ve enjoyed trying the recipes, some very new to us & hardly a one that we didn’t like.
Thanks again for sharing. You were a saving grace during this hard time.
Thank you for sharing that M. It means a lot to me!
This recipe sounds good!! I want to make it for Easter. I have a whole leg of lamb what is the cooking time for that ??t
Hello! I love your recipes! And I’ve lost close to 40 lbs! Question I have a semi boneless leg of lamb. Does that change the recipe or cooking time?