Leg Of Lamb With Tomatoes And Garlic Recipes

Leg of Lamb With Tomatoes and Garlic image

This is the recipe that my friend Liz currently uses, from the Gourmet cookbook. I love getting invited for dinner if this is in the works. It is easy to make and because of all of the roasted garlic you'll have, Roasted Garlic Mashed Potatoes, #68159, is a good side dish.

Recipe From food.com

Provided by Kitchen Witch Steph

Categories Lamb/Sheep

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

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SUNDRIED TOMATO AND GARLIC ROAST LAMB - CAFE DELITES

From cafedelites.com
Jun 30, 2015 1/2 cup Sundried tomatoes in oil 5 cloves garlic 2 teaspoons salt (plus extra)1 leg of lamb, (bone in or out) Thyme (to …

5/5 (2)

Estimated Reading Time 2 mins

Preheat oven to 220C | 430F. Combine the sundried tomatoes in their oil with 4 garlic cloves in a small magic bullet blender cup (or a food processor). Process until smooth and a paste has formed. Add the salt (it will be salty but is needed to roast the lamb).
Place the lamb into a roasting tray; rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining (or slits) around the lamb (top and bottom of the roast) and rub the tomato mix into the slits. Slice the remaining clove of garlic into thin slices and place one or two slices into each opening. Sprinkle with a little extra salt (optional).
Cover tray with foil and place onto the middle rack of your oven to bake for 40 minutes (for medium rare - or leave longer until cooked to your liking). Remove tray from oven; uncover; place lamb back in your oven onto the middle rack; change oven settings to grill/broil on high heat and grill for a further 5-10 minutes, or until golden, char grilled crispy on top. Rotate lamb to grill for a further 5-10 minutes to crisp the underside.
Remove from oven and allow to rest for a good 5-10 minutes. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve.

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ROASTED BONELESS LEG OF LAMB - LINGER

From lingeralittle.com
Nov 26, 2022 Preheat the oven to 450°F, let it get really hot, and then place the leg of lamb, uncovered, in the oven. Fifteen minutes is a good …

Reviews 2

Calories 529 per serving

Category Meat

Pull the leg of lamb from the refrigerator and let it sit out for about an hour before it is ready to go into the oven.
Combine 6 cloves minced garlic, 1 tablespoon each of Herb de Provence, fresh rosemary and thyme, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 teaspoons ground cumin and 1 teaspoon red pepper flakes. Rub the mixture on all sides of the lamb. Place the lamb in a large roasting pan (do not cover it with foil) and cook for 15 minutes in the 450°F oven to get a nice sear.

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EASY PROVENCAL LAMB RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Oct 25, 2021 Spread the mixture on the lamb. Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, …

5/5 (4)

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.

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SLOW-ROASTED PARCHMENT-WRAPPED LEG OF LAMB WITH …

From foodnetwork.com
Jan 4, 2017 Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. …

5/5 (7)

Author Rachael Ray

Servings 4-6

Difficulty Easy

Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.
Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.
After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate.

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SLOW-ROAST LEG OF LAMB WITH TOMATO AND GARLIC CRUST RECIPE …

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From sbs.com.au
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