Best 11 Roasted Leg Of Lamb With Potato Fennel Gratin Recipes

ROASTED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F.
• Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack.
• Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper.
• Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.
• Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.

ROASTED LEG OF LAMB WITH POTATO-FENNEL GRATIN

Steps:

• 1. poke 20 small holes over the entire surface of the lamb, then stuff each hole with a piece of the sliced garlic, a 1" piece of rosemary, and a piece of anchovy, leaving the tips of the rosemary sticking out. ( Season the lamb all over with salt and 2 tsp. of the espelette pepper. Transfer lamb to a roasting pan, cover loosely with plastic wrap, and refrigerate for 12-36 hours. 2. Remove lamb from refrigerator 2 hours before you are ready to roast it, to allow it to come to room temperature. Heat oven to 450°. Rub surface of lamb with 1 tbsp. of the oil, then transfer the lamb, meatier side down, to a baking sheet and roast just until it begins to sizzle, 20-25 minutes. 3. Meanwhile, grease a 13" × 16" roasting pan with 1 tbsp. of the oil; set aside. Heat remaining oil in a large skillet over medium-high heat. Add chopped rosemary, remaining garlic, remaining espelette pepper, fennel, and salt and cook until light golden brown, about 10 minutes. Stir in 1⁄4 cup of the stock and all of the vermouth. Reduce heat to medium and simmer, covered, stirring occasionally, until fennel is tender, 8-10 minutes. Transfer fennel mixture to the reserved roasting pan; spread out evenly. Cover fennel with half of the potatoes. Season with salt and pepper, then scatter the onions over the top. Layer the remaining potatoes over the top of the onions, overlapping them slightly. Pour remaining stock evenly over the top of the vegetables; season with salt and pepper. 4. Remove lamb from oven; settle it on top of the potato-fennel gratin with the meatier side up. Pour any accumulated pan juices over the lamb and return to the oven. Reduce temperature to 325° and continuing cooking until the desired temp is reached 5. Transfer lamb to a large platter, cover loosely with foil and set aside to let rest for 15 minutes. Increase oven temperature to 400°. Return roasting pan to oven and cook until gratin is tender and golden brown.

LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)

Steps:

• Prepare Lamb: Rub garlic paste all over lamb. Rub olive oil all over the leg, then generously season with salt and pepper. Set lamb aside at room temperature for 2 hours. Prepare Gratin: Preheat oven to 400 degrees. Choose a baking dish large enough to hold lamb comfortably. Rub interior of dish with the cut side of a halved garlic clove. In the dish, place potatoes, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, garlic, and 2 teaspoons olive oil. Toss everything together and spread potatoes out in an even layer across dish. In a medium bowl, toss 2 yellow onions together with 1 teaspoon thyme , 1 teaspoon salt, 1 teaspoon pepper and 2 teaspoons olive oil. Evenly scatter onions over top of potatoes. Pour wine over vegetables. Place baking dish with gratin on lowest oven rack. If dish is not large enough to hold lamb and catch all drippings, place a baking sheet or piece of aluminum foil under dish. Place leg of lamb directly on rack above gratin and make sure baking dish is positioned so it catches all drippings. Roast 15 minutes, then lower oven temperature to 350 degrees. Continue roasting lamb until meat thermometer inserted into thickest part registers 125 degrees for medium-rare, about 1¼ hours. (For medium doneness, cook until temperature reads 135 degrees; for medium-well, 145 degrees.) Check gratin after 1 hour of cooking. If potatoes are fork-tender, remove gratin from oven. If the roast needs more cooking time, place (or leave) a baking sheet or aluminum foil on rack beneath lamb to catch drippings. Once lamb reaches desired doneness, transfer to a cutting board and let rest at least 10 minutes. While lamb and potatoes roast, make Salsa Verde: In a small bowl, mix parsley, mint, thyme, vinegar, honey, olive oil, salt and pepper. Add more olive oil, vinegar and salt as needed. Serve lamb with gratin and salsa verde alongside.

ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES

Steps:

• Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
• Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
• Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
• Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
• Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
• Arrange potatoes and lamb on platter.
• What to drink:
• The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

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.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

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.

PERFECT LEG OF LAMB WITH ROASTED GOLDEN POTATOES

Steps:

• Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest.
• With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan.
• Make scores, about 1/4″ deep, over entire top of lamb.
• Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.
• Arrange halved potatoes around lamb, cut side up.
• Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time.
• Serves 6 to 8.

PROVENçAL LEG OF LAMB WITH POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees.
• In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
• Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
• Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
• Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
• To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

Steps:

• Preheat oven to 450°F.
• Rub bottom of 16x10 gratin pan with split garlic clove.
• Arrange potato slices in bottom of pan.
• Season with salt, pepper, some of the thyme and chopped garlic.
• Add a layer of onions and seasoning.
• Add a layer of tomatoes and seasoning on top.
• Drizzle with wine and oil.
• Trim the thicker portions of fat from the leg of lamb.
• Season with salt and pepper.
• Place lamb on a sturdy cake rake directly on top of gratin pan.
• Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
• Remove from oven and allow to sit for 20 minutes before carving.