Garlic and rosemary lamb leg recipes - Lamb sheep

Author: Tomas Chism

Leg of lamb roasted to juicy perfection, seasoned simply with fresh rosemary and garlic is a showstopper perfect for any feast table. Rosemary and Garlic Roasted Leg of Lamb - a classic yet simple recipe for a perfectly roasted leg of lamb with an aromatic garlic, rosemary and mustard rub.

Roast Leg of Lamb With Rosemary and Garlic
Garlic Rosemary Leg of Lamb
Leg of Lamb with Garlic and Rosemary
Rosemary Garlic Roasted Leg of Lamb
What herb is best with lamb?
Does thyme or rosemary go with lamb?
How long should a leg of lamb take to cook?

Roast Leg of Lamb With Rosemary and Garlic

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
Provided by: JustJanS
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Preheat your oven to 350f.
With a small, sharp knife cut slits all over the lamb (top and bottom).
Insert the slivers of garlic, and the rosemary sprigs.
Brush the lamb with the oil and season with salt and pepper.
Place on a wire rack in a baking tin and pour in 3/4 cup of water.
Roast for about 2 hours basting often with the pan juices.
remove from oven and cover loosely with foil.
Allow to"rest" for about 15 minutes before carving.
We serve with roasted vegetables, peas, gravy and mint jelly.

Notes: Best roast leg of lamb recipe, Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together. Season the

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Roast Leg of Lamb with Garlic and Rosemary

Visit http://www.ketomealsandrecipes.com/recipe/roast-leg-of-lamb/ for the written recipe Duration: 4:50

Garlic Rosemary Leg of Lamb

Leg of lamb roasted to juicy perfection, seasoned simply with fresh rosemary and garlic is a showstopper perfect for any feast table.
Provided by: Alida Ryder
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Dinner
Number of ingredients: 9

Ingredients:

3.5 kg (7lb) leg of lamb
2 tbsp olive oil
2 tbsp fresh rosemary (finely chopped )
8 garlic cloves (finely chopped/crushed (+ more for roasting) )
2 tsp salt
1 tsp pepper
2 onions (quartered)
1 lemon (sliced )
1 cup water

Nutrition:

How to cook:

Preheat the oven to 160°C/320°F.
Finely chop the rosemary and garlic then mix with the olive oil.
Season the lamb on both sides generously with salt and pepper.
Brush the garlic mixture over the lamb.
Place in a roasting dish and add the onion, lemon slices, whole garlic cloves and rosemary sprigs.
Pour in a cup of water (you can use stock too) then cover tightly with foil.
Place in the oven and allow to roast for 25-30 minutes per 500g (1lb) for medium-rare to medium meat.
For the final 30 minutes, remove the foil and turn the heat of the oven up to 200ºC/390ºF and roast until the lamb is golden brown.
Once cooked, remove the lamb from the oven and allow to rest, loosely covered with foil, for at least 20 minutes. Carve with a sharp knife and serve.

Notes: Roast leg of lamb with garlic and rosemary, 1 large leg of lamb with bone in (about 2.5kg) · 2 bulbs of garlic · a few sprigs of rosemary · 100ml olive oil · 1 tbsp flaky sea salt · 3 onions, roughly chopped

Leg of Lamb with Garlic and Rosemary

This delicious leg of lamb is perfect for a special occasion.
Provided by: RecipeGirl.com (adapted from Gourmet)
Total time: 145 minutes
Cook time: 105 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

4 to 5 pound boneless leg of lamb roast, (fat trimmed to ¼-inch thick)
4 medium garlic cloves, (cut into slivers)
olive oil
4 medium garlic cloves, (minced)
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
½ teaspoon black pepper
¼ cup dry red wine
1 tablespoon butter
1 tablespoon cornstarch

Nutrition:

How to cook:

PREPARE AND ROAST THE LAMB:
Pat the lamb dry with paper towels. Score the fat by making shallow cuts all over with tip of sharp, small knife. Tuck a sliver of garlic clove inside of each cut. Rub olive oil all over the outside of the roast.
In a small bowl, stir together the minced garlic, sea salt, rosemary and black pepper. Mash it around a bit until it turns into somewhat of a paste.
Place the lamb into lightly oiled roasting pan. Rub paste all over the lamb. MAKE AHEAD TIP: At this point, you can wrap the lamb in plastic wrap and refrigerate for a few hours (or overnight).
Let stand at room temperature for 30 minutes before roasting. Place a meat thermometer into the thickest part of the roast.
Preheat the oven to 425°F.
Roast at the high heat for 15 minutes (uncovered). Then turn the temperature down to 375°F and continue to roast for about another 1 hour to 1½ hours. Watch the meat thermometer closely. When it reaches 150°F., pull the roast out of the oven. Remove the roast to a cutting board and let it rest- the temperature should rise to about 160°F.
MAKE THE SAUCE:
While the lamb is resting, prepare the sauce. Add wine to pan and de-glaze by boiling over moderately high heat, stirring and scraping up brown bits for about 1 minute.
Take out a bit of the liquid and mix with the cornstarch. Add it back to the pan along with the butter. Season with salt and pepper, and serve with the lamb.

Notes: Roast Leg of Lamb with Garlic and Rosemary, Visit http://www.ketomealsandrecipes.com/recipe/roast-leg-of-lamb/ for the written recipe Duration: 4:50

Rosemary Garlic Roasted Leg of Lamb

Rosemary and Garlic Roasted Leg of Lamb - a classic yet simple recipe for a perfectly roasted leg of lamb with an aromatic garlic, rosemary and mustard rub.
Provided by: Joanna Cismaru
Total time: 130 minutes
Cook time: 120 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

Nutrition:

How to cook:

In a small bowl whisk together the mustard, garlic, rosemary, olive oil, salt and pepper.
Trim off any excess fat that may lie beneath the fell, but not all, you might want to leave some to enrich the flavor of the meat and/or gravy. Make incisions with a knife that are about 1 inch long and 1/2 inch deep.
Apply the rub to the leg of lamb evenly, making sure to fill the incisions with some of the rub. Let the leg of lamb sit at room temperature for about half hour.
Preheat oven to 425 F degrees. You'll need a large roasting pan fitted with a rack, pour the broth in the bottom of the pan and transfer leg to the pan. Roast it for about 30 minutes, then reduce temperature to 325 F degrees and continue roasting until cooked to your liking. For medium rare, you want the temperature to be 135 F degrees, for more well done, you need it to be 160 F degrees, this will take a couple hours.
Let the lamb rest for 20 minutes before carving it.
While the lamb is resting, you can make the gravy by removing the rack from the roasting pan and placing the pan across 2 burners over medium-high heat. Add wine to the drippings and bring to a simmer while whisking a bit. In a small bowl whisk together the flour with the broth then pour it into the roasting pan and whisk until gravy thickens, should take about a minute. Pour into a gravy bowl and serve with lamb.

Notes: Garlic Rosemary Leg of Lamb, Leg of lamb roasted to juicy perfection, seasoned simply with fresh rosemary and garlic is a showstopper perfect for any feast table.