florisandy
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ISO: ISO of tried & true leg of lamb recipes for Easter. Please post here. I'll start
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florisandy
Well-known member
Rec: Roast Leg of Lamb with White Beans
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80667
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80667
Herb-Crusted Leg of Lamb
Herb-Crusted Leg of Lamb
ACTIVE TIME: 20 MIN TOTAL TIME: 2 HRS 40 MIN SERVES: 8
* 6 tablespoons fresh bread crumbs
* 6 tablespoons unsalted butter, softened
* 6 garlic cloves, minced
* 6 tablespoons chopped flat-leaf parsley
* 3 tablespoons thyme leaves
* 3 tablespoons chopped rosemary
* 2 tablespoons fresh lemon juice
* One 7- to 8-pound bone-in leg of lamb at room temperature, fat trimmed
* Salt and freshly ground pepper
* 1/4 cup Dijon mustard
1. Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
2. Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
3. Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.
MAKE AHEAD The unroasted, herb-rubbed lamb can be refrigerated overnight.
WINE Primus, Veramonte’s top wine, is a juicy blend of Carmenère, Cabernet Sauvignon and Merlot; the 2004 has a spicy edge that nicely complements the herby crust on this roasted lamb. If your local wine shop doesn’t have Primus, another good option is Carmen’s 2004 Reserve Carmenère-Cabernet Sauvignon, full of dark cherry and black pepper notes.
Recipe by Valeria Huneeus
From Easter with Chile’s Wine Visionaries
This recipe originally appeared in April, 2007.
Herb-Crusted Leg of Lamb
ACTIVE TIME: 20 MIN TOTAL TIME: 2 HRS 40 MIN SERVES: 8
* 6 tablespoons fresh bread crumbs
* 6 tablespoons unsalted butter, softened
* 6 garlic cloves, minced
* 6 tablespoons chopped flat-leaf parsley
* 3 tablespoons thyme leaves
* 3 tablespoons chopped rosemary
* 2 tablespoons fresh lemon juice
* One 7- to 8-pound bone-in leg of lamb at room temperature, fat trimmed
* Salt and freshly ground pepper
* 1/4 cup Dijon mustard
1. Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
2. Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 150° for medium meat.
3. Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.
MAKE AHEAD The unroasted, herb-rubbed lamb can be refrigerated overnight.
WINE Primus, Veramonte’s top wine, is a juicy blend of Carmenère, Cabernet Sauvignon and Merlot; the 2004 has a spicy edge that nicely complements the herby crust on this roasted lamb. If your local wine shop doesn’t have Primus, another good option is Carmen’s 2004 Reserve Carmenère-Cabernet Sauvignon, full of dark cherry and black pepper notes.
Recipe by Valeria Huneeus
From Easter with Chile’s Wine Visionaries
This recipe originally appeared in April, 2007.
Julia Child
This is the recipe I turn to most often when cooking leg of lamb. The mustard coating seals in the juices and gives the meat a wonderful flavour.
Julia Child’s Gigot a la Moutarde (Herbal Mustard Coating for Roast lamb)
1/2 cup Dijon-style prepared mustard
2 T. soy sauce
1 clove finely minced garlic
1 tsp. ground dried rosemary
1/4 tsp. powdered ginger (I use 1 tbsp. fresh ginger when I have it.)
2 T. olive oil
Blend the mustard, soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oil by droplets to make a mayonnaise-like cream.
Paint the lamb with the mixture and sit it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting.
Roast in a 350 degree oven, 1 to 1 1/4 hours, for medium rare; or 1 1/4 to 1 1/2 hours for well done.
Deglaze the pan with a little beef broth, hot water, or wine; defat and strain the liquid and spoon over sliced lamb. (I usually serve the pan juices separately,)
From
Mastering the Art of French Cooking by Julia Child
This is the recipe I turn to most often when cooking leg of lamb. The mustard coating seals in the juices and gives the meat a wonderful flavour.
Julia Child’s Gigot a la Moutarde (Herbal Mustard Coating for Roast lamb)
1/2 cup Dijon-style prepared mustard
2 T. soy sauce
1 clove finely minced garlic
1 tsp. ground dried rosemary
1/4 tsp. powdered ginger (I use 1 tbsp. fresh ginger when I have it.)
2 T. olive oil
Blend the mustard, soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oil by droplets to make a mayonnaise-like cream.
Paint the lamb with the mixture and sit it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting.
Roast in a 350 degree oven, 1 to 1 1/4 hours, for medium rare; or 1 1/4 to 1 1/2 hours for well done.
Deglaze the pan with a little beef broth, hot water, or wine; defat and strain the liquid and spoon over sliced lamb. (I usually serve the pan juices separately,)
From
Mastering the Art of French Cooking by Julia Child
FloriSandy, Here is a recipe from the great Craig Claiborne & Pierre Franey - Sanya Timmon's Gigot A
Cuillere Haitienne (Leg Of Lamb Spoon-Style) from N. Y. Times March 31, 1985 - Not tried and true yet, but, it sounds so good I thought you might like to read it.
A side note -- I have cooked Claiborne and Franey Recipes for years and never have had a bad one.
http://events.nytimes.com/recipes/2203/1985/03/31/Sanya-Timmonss-G...ere-Haitienne-Leg-Of-Lamb-Spoon-Style/recipe.html?pagewanted=print
Cuillere Haitienne (Leg Of Lamb Spoon-Style) from N. Y. Times March 31, 1985 - Not tried and true yet, but, it sounds so good I thought you might like to read it.
A side note -- I have cooked Claiborne and Franey Recipes for years and never have had a bad one.
http://events.nytimes.com/recipes/2203/1985/03/31/Sanya-Timmonss-G...ere-Haitienne-Leg-Of-Lamb-Spoon-Style/recipe.html?pagewanted=print
Lamb, in our house, is always served with a side of flageolet.
I have to admit that I use canned flateolets from France. The beans are rinsed well. Slice 3 rashers of bacon very thinly and saute in a medium sized frying pan until almost crispy. Remove about half the fat and saute some finely chopped onions in the same pan until soft. Add the beans and a little fresh thyme and saute until the beans are heated through. Season with pepper. There should be enough salt from the bacon and beans. Place the beans in a serving dish and decorate with a sprig of thyme.
Sometimes I substitute ham for the bacon.
I have to admit that I use canned flateolets from France. The beans are rinsed well. Slice 3 rashers of bacon very thinly and saute in a medium sized frying pan until almost crispy. Remove about half the fat and saute some finely chopped onions in the same pan until soft. Add the beans and a little fresh thyme and saute until the beans are heated through. Season with pepper. There should be enough salt from the bacon and beans. Place the beans in a serving dish and decorate with a sprig of thyme.
Sometimes I substitute ham for the bacon.
Here's a good one for the grill. Rec: Grilled Leg of Lamb with Cilantro Pesto.
Grilled Leg of Lamb with Cilantro Pesto
1 leg of lamb (4-5 pounds), boneless and butterflied
1 cup olive oil
12 cloves garlic, minced
1 bunch cilantro, chopped
1 tsp. freshly ground black pepper
Cilantro Pesto
Marinate the lamb in a mixture of olive oil, garlic, cilantro, and black pepper for 24 hours before cooking.
When ready to grill, place lamb over hot coals and, turning frequently, cook for approximately 7-9 minutes on each side for medium rare. Remove from grill and allow to rest 10-15 minutes before slicing. Serve with Cilantro Pesto on the side.
Serves 8-10
Cilantro Pesto
4 cups cilantro, chopped
3 cloves garlic
1/2 cup pine nuts, toasted*
1 small jalapeno pepper, seeded and minced
1 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 tbs. fresh lime juice
1/2 cup peanut oil
1/4 cup freshly grated parmesan cheese
In a blender or food processor, combine all ingredients except the peanut oil and parmesan cheese. Process, adding the peanut oil gradually, until mixture is smooth. Add the cheese and mix until just incorporated. Serve at room temperature.
To store, cover the pesto with a thin layer of peanut oil and refrigerate.
Makes 2 cups
* To toast nuts and croutons;
Place nuts or croutons on a baking pan in a preheated 350-degree oven, and bake, stirring every 3-4 minutes, until they take on a light golden brown color, approximately 12-18 minutes for croutons and 12-15 minutes for nuts.
Source: Pacifica Blue Plates
The cilantro pesto is delicious, and I use it for dips, sauces, dressing, etc. The original recipe called for 1 tbs. salt, but that was far too salty; so I reduced it to 1 tsp. You can adjust it to your taste.
Grilled Leg of Lamb with Cilantro Pesto
1 leg of lamb (4-5 pounds), boneless and butterflied
1 cup olive oil
12 cloves garlic, minced
1 bunch cilantro, chopped
1 tsp. freshly ground black pepper
Cilantro Pesto
Marinate the lamb in a mixture of olive oil, garlic, cilantro, and black pepper for 24 hours before cooking.
When ready to grill, place lamb over hot coals and, turning frequently, cook for approximately 7-9 minutes on each side for medium rare. Remove from grill and allow to rest 10-15 minutes before slicing. Serve with Cilantro Pesto on the side.
Serves 8-10
Cilantro Pesto
4 cups cilantro, chopped
3 cloves garlic
1/2 cup pine nuts, toasted*
1 small jalapeno pepper, seeded and minced
1 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 tbs. fresh lime juice
1/2 cup peanut oil
1/4 cup freshly grated parmesan cheese
In a blender or food processor, combine all ingredients except the peanut oil and parmesan cheese. Process, adding the peanut oil gradually, until mixture is smooth. Add the cheese and mix until just incorporated. Serve at room temperature.
To store, cover the pesto with a thin layer of peanut oil and refrigerate.
Makes 2 cups
* To toast nuts and croutons;
Place nuts or croutons on a baking pan in a preheated 350-degree oven, and bake, stirring every 3-4 minutes, until they take on a light golden brown color, approximately 12-18 minutes for croutons and 12-15 minutes for nuts.
Source: Pacifica Blue Plates
The cilantro pesto is delicious, and I use it for dips, sauces, dressing, etc. The original recipe called for 1 tbs. salt, but that was far too salty; so I reduced it to 1 tsp. You can adjust it to your taste.
My favorite T&T Grilled Butterflied Leg Of Lamb
GRILLED BUTTERFLIED LEG OF LAMB
(serves 6-smileys/bigeyes.gif
Either have your butcher bone and butterfly a 6-lb. leg of lamb, or do it yourself. Trim off as much fat as possible. Marinate overnight.
8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard
1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper
Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Arrange lamb in a glass baking dish, cut side down. Cut slits in surface, then spoon and press mixture into the entire surface of the lamb. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over meat, turning to coat. Refrigerate overnight.
Grill lamb to medium rare. Scatter fresh herb sprigs over coals. Use up marinade, basting frequently. Slice thinly across the grain. Sprinkle with salt and pepper.
GRILLED BUTTERFLIED LEG OF LAMB
(serves 6-smileys/bigeyes.gif
Either have your butcher bone and butterfly a 6-lb. leg of lamb, or do it yourself. Trim off as much fat as possible. Marinate overnight.
8 cloves garlic, mashed
2 T fresh rosemary
1 tsp coarse-ground pepper
pinch cinnamon
4 T olive oil
4 T red wine
5 T Dijon mustard
1/2 C olive oil
3 T red wine
Fresh rosemary sprigs, thyme sprigs, bay leaves
salt and pepper
Grind first four ingredients together until they are a paste. Mix in 4 T olive oil and 4 T red wine. Arrange lamb in a glass baking dish, cut side down. Cut slits in surface, then spoon and press mixture into the entire surface of the lamb. Rub mustard over the surface. Combine 1/2 C oil and 3 T wine, and pour over meat, turning to coat. Refrigerate overnight.
Grill lamb to medium rare. Scatter fresh herb sprigs over coals. Use up marinade, basting frequently. Slice thinly across the grain. Sprinkle with salt and pepper.
florisandy
Well-known member
These look great and thank you everyone! I'll post what I make. Decisions, decisions....
lana-in-fl
Well-known member
Our favorite is Madhur Jaffrey's Lamb with two peppers
Judy in Mass posted it on the old Gail's. Last year we tried Charlie's Saturna Lamb, and it was very good, but we are going back to the other this year.
Butterflied Leg of Lamb with Two Peppers
1 whole leg of lamb, butterflied
1/3 cup lemon juice
2 tsp salt
5 cloves garlic
2 tsp fresh ginger minced
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp black peppercorns
3 whole dried red chilies
5 tbsp olive oil
Lay the butterflied leg on a large plate or plastic tray, and prod well on both sides with the tip of a sharp knife.
Combine the lemon juice, salt, garlic, ginger, thyme and rosemary in a bowl and mix. Dribble half this mixture over one side of the lamb, spreading it out evenly and pushing it into the knife holes. Turn the meat over, and do the same with the other half of the mixture. Put the meat and all the juices in a large bowl or deep platter. Cover and refrigerate overnight or longer.
Take the meat out of the refrigerator 3 to 4 hours before you want to eat. Spread it out again if it's been in a bowl.
Put the peppercorns and chilies into the container of a spice or coffee grinder. Grind coarsely. This could also be done in a mortar and pestle. Sprinkle half this mixture over one side of the lamb and pat into the meat so it adheres. Rub half the olive oil over the meat. Turn the lamb over and do the same to the other side. Set aside and allow to come to room temperature.
The meat takes 45 minutes to an hour to cook, longer if you want it well done. Preheat your oven accordingly to 500 F. Lay the meat on a rack set over a baking tray, and put in the upper third of the oven. Cook the meat 20 - 30 minutes (20 for rare, 30 for medium), then turn it over and cook for another for another 20 to 30 minutes. Take out of the oven and let it rest for 15 minutes. Cut the meat slightly diagonally into thin slices.
Judy in Mass posted it on the old Gail's. Last year we tried Charlie's Saturna Lamb, and it was very good, but we are going back to the other this year.
Butterflied Leg of Lamb with Two Peppers
1 whole leg of lamb, butterflied
1/3 cup lemon juice
2 tsp salt
5 cloves garlic
2 tsp fresh ginger minced
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp black peppercorns
3 whole dried red chilies
5 tbsp olive oil
Lay the butterflied leg on a large plate or plastic tray, and prod well on both sides with the tip of a sharp knife.
Combine the lemon juice, salt, garlic, ginger, thyme and rosemary in a bowl and mix. Dribble half this mixture over one side of the lamb, spreading it out evenly and pushing it into the knife holes. Turn the meat over, and do the same with the other half of the mixture. Put the meat and all the juices in a large bowl or deep platter. Cover and refrigerate overnight or longer.
Take the meat out of the refrigerator 3 to 4 hours before you want to eat. Spread it out again if it's been in a bowl.
Put the peppercorns and chilies into the container of a spice or coffee grinder. Grind coarsely. This could also be done in a mortar and pestle. Sprinkle half this mixture over one side of the lamb and pat into the meat so it adheres. Rub half the olive oil over the meat. Turn the lamb over and do the same to the other side. Set aside and allow to come to room temperature.
The meat takes 45 minutes to an hour to cook, longer if you want it well done. Preheat your oven accordingly to 500 F. Lay the meat on a rack set over a baking tray, and put in the upper third of the oven. Cook the meat 20 - 30 minutes (20 for rare, 30 for medium), then turn it over and cook for another for another 20 to 30 minutes. Take out of the oven and let it rest for 15 minutes. Cut the meat slightly diagonally into thin slices.
florisandy
Well-known member
and more decisions... thanks Lana
sarah-in-charleston
Well-known member
Ditto on this recipe!