Leg Of Lamb With Mustard Glaze Recipes
Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.
Recipe From food.com
Provided by WhoKnew
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
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EASY PROVENCAL LAMB RECIPE | INA GARTEN | FOOD NETWORK
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Oct 25, 2021 Ingredients Deselect All 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied 1/2 cup Dijon mustard 3 tablespoons chopped …
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Oct 25, 2021 Ingredients Deselect All 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied 1/2 cup Dijon mustard 3 tablespoons chopped …
5/5 (3)
Category Main-Dish
Author Ina Garten
Difficulty Easy
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY …
From thehungrybluebird.com
Mar 30, 2017 1 5-pound boneless leg of lamb ½ cup Dijon mustard 2 tablespoon soy sauce 3 cloves garlic, minced ~ I used a garlic press 1 teaspoon dried thyme 1 teaspoon …
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Mar 30, 2017 1 5-pound boneless leg of lamb ½ cup Dijon mustard 2 tablespoon soy sauce 3 cloves garlic, minced ~ I used a garlic press 1 teaspoon dried thyme 1 teaspoon …
5/5 (4)
Total Time 4 hrs
Category Main Course
Calories 319 per serving
- Mix mustard, soy sauce, garlic, rosemary, thyme and ginger together in a bowl. In a steady, slow stream, whisk in olive oil until well-combined and emulsified, like a mayonnaise-like cream.
- Paint the lamb all over with the mustard mixture and set it on rack, fat side up, in roasting pan. Let sit at room temperature for 2 hours before roasting.
- Preheat oven to 425º. Scatter chopped onion, lemon slices and fresh herbs in bottom of pan, under the rack. Roast for 30 minutes and then turn oven temperature down to 350º. Roast until desired doneness, 135º for medium-rare, 145º for medium; about 1½ hours more. Add about 2 cups chicken stock to the pan after 1 hour and add some more as needed after about another ½ hour. Pull the roast out of oven 5 degrees shy of goal temperature, transfer to cutting board or platter, tent with foil and let rest 20 to 30 minutes.
- Meanwhile, make the gravy. Strain and de-fat pan juices and drippings into large measuring cup and set aside. If necessary, add more chicken stock to make at least 2 cups. Make a slurry by mixing flour and water until a thick liquid, but not a paste. Place roasting pan on stove and turn 1 to 2 burners on high. Pour wine into pan and deglaze, scraping up any browned bits, and reduce by half. Pour reserved pan juices into pan and whisk to combine. Slowly pour slurry into pan while whisking constantly until pan sauce starts to thicken; cook at a steady simmer until thickened and flour taste is cooked off, about 5 to 10 minutes. Taste for salt and pepper.
MUSTARD-HERB GLAZED ROAST LEG OF LAMB RECIPE - FOOD.COM
From food.com
Mar 25, 2010 1 tablespoon olive oil salt fresh ground black pepper directions Preheat oven to 350°. Dry the lamb with paper towels and place on a rack in a heavy roasting pan. In a …
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Mar 25, 2010 1 tablespoon olive oil salt fresh ground black pepper directions Preheat oven to 350°. Dry the lamb with paper towels and place on a rack in a heavy roasting pan. In a …
Servings 6
Total Time 2 hrs 5 mins
Category Lamb/Sheep
Calories 791 per serving
HERB-AND-HONEY-MUSTARD-CRUSTED LEG OF LAMB - FOOD
From foodandwine.com
Feb 25, 2019 Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme …
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Feb 25, 2019 Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme …
- Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
- On a work surface, open up the leg of lamb and season it generously with salt and pepper, rubbing them into the meat. Spread 1 tablespoon of the herb mustard all over the inside of the lamb. Roll up the meat and tie at 1-inch intervals with kitchen string. Generously season the outside of the lamb roast with salt, rubbing it into the meat, then rub the lamb roast with the remaining herb mustard.
- Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.
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The round roast is an iconic supper roast with an affordable price tag and a very lean cut. It has roots in oven cooking, but by giving it a thick garlic and herb crust and grilling it over ...
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Apr 6, 2023 1 leg of lamb (approx. 2kg /4lb 8oz) 1 bulb of garlic, halved horizontally 2 carrots, peeled and cut into large chunks 2 onions, roughly chopped 3 tbsp rapeseed oil …
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Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. …
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Method. Preheat the oven to 180°C. Combine the mustard, honey, olive oil, rosemary and garlic, and spread over the leg of lamb. Place lamb in a roasting dish and season with …
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Ingredients. 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and tied; 1 ⁄ 2 cup Dijon mustard; 3 tbsp. chopped garlic (9 cloves), divided; 1 tbsp. chopped fresh rosemary leaves
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