Best 5 Roast Leg Of Lamb With All The Trimmings Recipes

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

ROAST LEG OF LAMB WITH ALL THE TRIMMINGS

Steps:

• Lamb.
• I prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.
• Place lamb on roasting tray. Rub lamb with olive oil. Cut 3 slits across top of lamb stuff sliced garlic into them. Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.
• Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as desired.
• Remove lamb and wrap in foil to keep warm turn up oven temperature to 220c this is for the Yorkshire puddings (recipe follows below.).
• Stuffing.
• Add 1/2 cup boiling water to butter and chicken stock to dissolve then pour this into mix, add the rest of the water according to packet directions remembering to minus the half cup already added.
• 2. Fluff stuffing with fork, add chicken and mix until well combined.
• Note: If you can't get chicken mince you can use chicken fillets and just whiz with bar mix until there are no lumps of chicken meat in it.
• 3. Place stuffing into either large baking dish or I prefer to use two small ones so I can place one at each end of the table. Bake in pre-heated oven 200c for 35 minutes, until browned on top and cooked through.
• Note: I make this earlier in the day and just reheat in the microwave.
• Broccoli Cauliflower Cheese.
• Chop broccoli and cauliflower into medium and small Florette's, Add enough water to a saucepan to cover veg, add broccoli and cauliflower and boil until just tender.
• Remove and strain allow veg to stand for some time to make sure all the water has drained, otherwise it makes the sauce go all watery.
• In a pan heat milk, add a little water to cornflour and mix pour into milk and stir until mixture thickens, don't worry if it seems quite thick it is meant to be.
• Arrange broccoli and cauliflower in an oven proof dish top with sauce, sprinkle breadcrumbs and extra cheese over the top and bake for 15-20 at 180c minutes until browned and heated through.
• Note: This can be made ahead and stored in the refrigerator if you do this do not sprinkle with breadcrumbs or cheese until just before cooking in the oven.
• Potatoes.
• Par boil the potatoes in a saucepan drain, place in a large bowl and cover with water until ready to use.
• When you turn the oven up to 180c for the final cooking of the lamb, remove lamb from oven and add potatoes to roasting tray, spoon some of the juices from the lamb and roast potatoes with lamb for the last 11/2 hours.
• Roasted Celeriac.
• Cut celeriac into wedges, combine wedges in a bowl with the olive oil.
• Transfer celeriac wedges to a baking dish with garlic bulb and bake in 180c oven for about an hour or until celeriac is soft and golden brown.
• Remove celeriac to a bowl. Cut garlic bulb in half and squeeze garlic out of each bulb over celeriac, add parsley and toss to combine serve topped with yogurt.
• Honeyed Carrots.
• Boil carrots until just tender drain. Melt butter in a pan add honey and carrots toss to combine and serve immediately.
• Fresh Corn on the cob.
• Peel outer leaves from corn removing all stringy bits and wash.
• Add some water to a pan enough to cover the corn and bring to the boil, add corn and boil for about 15 Min's, drain. Cut butter into chunks and rub over hot corn until the corn is thoroughly covered, serve immediately.
• Yorkshire Puddings.
• Whisk all ingredients together to form a smooth batter.
• Divide about 2 tablespoons oil between a 12 hole patty tin. Heat in a hot oven 220c for a few minutes, remove and keep oven door closed to keep in heat. Divide batter among holes and put back into oven bake 15-20 Min's or until golden.
• Gravy.
• I couldn't find a way for them to accept 3 tablespoons of roasting pan juices under ingredients so please add this to gravy.
• Add pan juices to gravy jug with granules and add water according to the amount suggested on the brand of granules you use.
• To serve: Carve lamb and place on large serving platter with potatoes and Yorkshire puddings all other dishes serve separately place all dishes on table for everyone to help themselves. Serve lamb with gravy and mint sauce.

ROAST LEG OF LAMB

Steps:

• In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. With a sharp knife, trim away the white skin that covers the lamb (also called fell) as well as the excess fat. Pull up the layer of fat and fell, cutting as you go to expose the meat underneath. Next, remove the tailbone and hipbone at the large end of the lamb.
• Cut off the tailbone that protrudes out of the leg. Then, cut under and around the hipbone, scraping the meat away to expose the leg joint. Cut through the tendons around the joint and separate the hipbone. Cut down the length of the leg and remove the thighbone. The leg of lamb is now boneless. Divide the meat into 3 large pieces, this will facilitate quicker cooking. Score the surface of the lamb and rub it with the garlic paste. Roll up each boneless piece of lamb and tie with heavy kitchen string or butcher's twine to hold the roasts together. Season with salt and pepper. Cover and chill overnight.
• Prepare a barbecue. Season the lamb roast generously with salt and pepper, then place on the hot grill. Sear the outside of the meat until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when it is still pink and the internal temperature reads 135 degrees F. Allow the roast to stand 10 minutes to let the juices settle before cutting off the twine and slicing.

ROAST LEG OF LAMB

Steps:

• Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 375 degrees. Snip or poke small holes in the lamb roast and insert the garlic slivers all over the roast.
• Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
• Place roast on the rack and bake in the preheated 375 degree oven for 1 hour to 1 hour and 15 minutes.
• Remove roast and tent with tin foil letting it rest for 15 to 20 minutes before carving.