ISO: ISO recipes for leg of lamb. I've never made one before! Help! NT
- Thread starter miainmd
- Start date
In Search Of:
Julia Child's Roast Leg of Lamb
Leg of Lamb a la Julia Child
2 1/4 pound leg of lamb, butterflied or bone in
Marinade (from Julia Child, The Way to Cook):
2 large cloves of garlic
1/2 tsp salt
2 TBS dijon mustard
1 TBSP soy sauce
1 1/2 tsp thyme *
2 TBSP lemon juice
1/4 cup olive oil
Puree garlic into a small bowl and mash to a paste with the salt. Whisk in the mustard, soy, herbs (one may also use rosemary or oregano, or a mixture of all three), lemon juice. Add the oil slowly, still whisking, to make a mayonnaise-like cream.
In a dish large enough to accomodate the leg of lamb, coat with the marinade. Let sit at least 8 hours, overnight if possible.
Preheat oven to 325. Roast lamb in a roasting pan until the internal temperature reaches 140 degrees (approximately 45 minutes -- as determined from Julia and Jacques Cooking at Home, it should be about 24 minutes per pound). Let rest under foil tent for 15-20 minutes and serve. Bone-in will take longer to cook. Lamb should be served medium rare.
* Sylvia's note: replace the 1 1/2 tsp of thyme with 3/4 tsp thyme and 3/4 tsp dried rosemary and add a 1 tsp of ginger.
Either combination of herbs and spices is good.
Leg of Lamb a la Julia Child
2 1/4 pound leg of lamb, butterflied or bone in
Marinade (from Julia Child, The Way to Cook):
2 large cloves of garlic
1/2 tsp salt
2 TBS dijon mustard
1 TBSP soy sauce
1 1/2 tsp thyme *
2 TBSP lemon juice
1/4 cup olive oil
Puree garlic into a small bowl and mash to a paste with the salt. Whisk in the mustard, soy, herbs (one may also use rosemary or oregano, or a mixture of all three), lemon juice. Add the oil slowly, still whisking, to make a mayonnaise-like cream.
In a dish large enough to accomodate the leg of lamb, coat with the marinade. Let sit at least 8 hours, overnight if possible.
Preheat oven to 325. Roast lamb in a roasting pan until the internal temperature reaches 140 degrees (approximately 45 minutes -- as determined from Julia and Jacques Cooking at Home, it should be about 24 minutes per pound). Let rest under foil tent for 15-20 minutes and serve. Bone-in will take longer to cook. Lamb should be served medium rare.
* Sylvia's note: replace the 1 1/2 tsp of thyme with 3/4 tsp thyme and 3/4 tsp dried rosemary and add a 1 tsp of ginger.
Either combination of herbs and spices is good.
Re: Roast Lamb with Orzo and Spinach
Roast Lamb with Orzo and Spinach
WINTER 2005
BY LUCY WAVERMAN
Use the same wine in the sauce as you are serving as the match to further enhance the pairing. This is a leg with the bone in, a juicy way to serve lamb.
One 5 lb (2.2 kg) lamb leg
Marinade
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) chopped fresh rosemary
1 tbsp (15 mL) grated lemon rind
1⁄4 cup (50 mL) olive oil
1 tbsp (125 mL) cracked black pepper
Kosher salt to taste
Sauce
1 cup (250 mL) red wine
1 tbsp (15 mL) balsamic vinegar
2 cups (500 mL) beef stock
2 tbsp (25 mL) redcurrant jelly
Rosemary sprigs for garnish
1. Place lamb in a large dish. Stir together garlic, rosemary, lemon rind, oil and pepper. Brush onto lamb. Leave to marinate for 2 hours or overnight in the refrigerator.
2. Preheat oven to 450ºF (230ºC).
3. Place lamb on rack over a roasting pan. Season with kosher salt. Roast for 30 minutes, brush with pan juices. Reduce heat to 350ºF (180ºC) and bake, basting occasionally, another 45 minutes or until lamb juices run pink at the thickest part of the leg.
4. Make the sauce while lamb is cooking. Bring wine and balsamic vinegar to boil in pot over high heat. Boil for 10 minutes or until wine has reduced to a glaze. Add stock and boil until reduced by half. Reduce heat and stir in redcurrant jelly until combined. Reserve.
5. Remove lamb from oven and rest on carving board for 10 minutes.
6. To serve, carve lamb into thin slices. Place orzo in a 3-inch (8-cm) ring on plate. Remove ring. Place spinach mixture on top and drape over lamb. Drizzle sauce around plate and garnish with rosemary sprigs.
Serves 6
Roast Lamb with Orzo and Spinach
WINTER 2005
BY LUCY WAVERMAN
Use the same wine in the sauce as you are serving as the match to further enhance the pairing. This is a leg with the bone in, a juicy way to serve lamb.
One 5 lb (2.2 kg) lamb leg
Marinade
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) chopped fresh rosemary
1 tbsp (15 mL) grated lemon rind
1⁄4 cup (50 mL) olive oil
1 tbsp (125 mL) cracked black pepper
Kosher salt to taste
Sauce
1 cup (250 mL) red wine
1 tbsp (15 mL) balsamic vinegar
2 cups (500 mL) beef stock
2 tbsp (25 mL) redcurrant jelly
Rosemary sprigs for garnish
1. Place lamb in a large dish. Stir together garlic, rosemary, lemon rind, oil and pepper. Brush onto lamb. Leave to marinate for 2 hours or overnight in the refrigerator.
2. Preheat oven to 450ºF (230ºC).
3. Place lamb on rack over a roasting pan. Season with kosher salt. Roast for 30 minutes, brush with pan juices. Reduce heat to 350ºF (180ºC) and bake, basting occasionally, another 45 minutes or until lamb juices run pink at the thickest part of the leg.
4. Make the sauce while lamb is cooking. Bring wine and balsamic vinegar to boil in pot over high heat. Boil for 10 minutes or until wine has reduced to a glaze. Add stock and boil until reduced by half. Reduce heat and stir in redcurrant jelly until combined. Reserve.
5. Remove lamb from oven and rest on carving board for 10 minutes.
6. To serve, carve lamb into thin slices. Place orzo in a 3-inch (8-cm) ring on plate. Remove ring. Place spinach mixture on top and drape over lamb. Drizzle sauce around plate and garnish with rosemary sprigs.
Serves 6
carol_in_iowa
Well-known member
Here's the recipe, I hope. Check the 3rd recipe. This is from old archives.
http://63.123.232.200/HyperNews/get/archive_swap48401-48500/48452/6.html
http://63.123.232.200/HyperNews/get/archive_swap48401-48500/48452/6.html
