Posts Tagged ‘lamb recipe’

Lamb Roast with Spinach Stuffing

Tuesday, April 19th, 2011

Spoon RestYou Will Need:
Leg of lamb (about 6 lb.), boned and butterflied.
10 ounces of chopped spinach.
3 minced garlic cloves.
2 medium eggs, beaten.
6 Cups of plain croutons.
¾ Cup of onion, chopped.
½ Cup of water.
½ Cup of celery, chopped.
¼ Cup of parsley, snipped.
¼ Cup of grated parmesan cheese.
¼ Cup of olive oil.
3 Tablespoons of basil, snipped.
1 Teaspoon of dried rosemary, crushed.
Pinch of dried marjoram, crushed.
Pinch of freshly ground black pepper.
Mint sprigs, to garnish with.

Instructions:
Cook the onion, celery, and garlic in hot oil until tender.
In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.
Add onion/celery/garlic to the bowl.
Add the parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.
Pound the lamb to an even thickness, and then sprinkle with the dried rosemary.
Spread the stuffing over top of the lamb roast.
Roll up the meat and tie.
Place the lamb seam side down on a rack in a shallow roasting pan.
Roast in a 350°F (175°C) oven for two hours.
Once cooked, allow to stand for twenty minutes before carving.
Garnish with mint sprigs and serve.

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Egyptian-Style Pot Roast

Tuesday, January 25th, 2011

Pineapple PotholderDid someone say eggplant? (YankeeFact – Did you know two-thirds of the world’s eggplant is grown in New Jersey?)

In this recipe, Juices from the lamb drip into the vegetables and infuse them with tantalizing flavor, while the diced tomatoes keep them moist.

You Will Need:
2 pound(s) Lamb, leg, trimmed, raw, boneless, trimmed of all visible fat, then rolled and tied
1 clove(s) garlic clove(s), cut in half (medium)
1 tsp table salt
1/2 tsp black pepper, freshly ground pepper
12 oz raw eggplant, 2 (6-ounce)
2 pound(s) uncooked baby potatoes, very small, scrubbed and halved
1 pound(s) uncooked string beans, fresh, trimmed
2 medium zucchini, thinly sliced
2 Cup(s) Swanson 50% less sodium beef broth, or other brand
14 1/2 oz canned diced tomatoes

Instructions:
Preheat the oven to 375°F.
Rub the lamb all over with the cut side of the garlic.
Sprinkle the lamb with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper.
Put the lamb in the center of a large heavy roasting pan.

Peel the eggplant.
Cut lengthwise in half then crosswise into 1⁄2-inch-thick slices.
Place the eggplant, potatoes, green beans, and zucchini in separate piles around the lamb.
Sprinkle the vegetables with the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
Pour the broth into the pan.
Spoon the tomatoes over the vegetables.

Braise lamb and vegetables, uncovered, basting occasionally with the pan juices, until an instant-read thermometer inserted in the center of the lamb registers 145°F for medium-rare and the vegetables are very tender, 45–55 minutes.
Slice the lamb, arrange on a platter, then surround with the vegetables.
Yields 1⁄8 of lamb and vegetables per serving.

Notes:
The lamb is just as tasty whether cooked medium-rare or well-done. If members of your family like their lamb cooked to different degrees of doneness, simply slice off pieces of the lamb and continue to roast the remaining meat.

If you prefer your lamb even more well-done, continue to roast it until the instant-read thermometer registers 160°F for medium or 170°F for well-done, 15 to 25 minutes longer.

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Roasted Leg of Lamb with Garlic, Thyme and Lemon

Tuesday, October 12th, 2010

Lancaster Ceramic ServerLeg of lamb is rubbed with a fragrant mixture of thyme, lemon and garlic. Roast whole garlic bulbs alongside and squeeze the softened garlic over the lamb.

You Will Need:
3 bulb(s) garlic clove(s)
1 Tbsp lemon zest, freshly grated
2 Tbsp thyme, fresh, chopped
3 tsp olive oil, divided
1 1/4 tsp kosher salt, or to taste
1/2 tsp black pepper, freshly ground
3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied

Instructions:
Preheat oven to 375ºF.
Line a roasting pan with aluminum foil.
Pull off 4 cloves from a head of garlic.
Peel and mince the 4 cloves; place in a small cup (you should have about 1 1/2 tablespoons).
Add lemon zest, thyme, 2 teaspoons of oil, salt and pepper; mix well and then rub mixture all over lamb.
Place lamb in prepared roasting pan.
Slice about 1⁄4-inch off tops of heads of garlic.
Rub cut ends of garlic with remaining teaspoon oil; place around lamb in roasting pan.
Roast lamb until medium-rare and a meat thermometer inserted in center reads 140ºF, about 70 to 80 minutes.
Remove lamb to a cutting board; let rest 15 minutes.
If garlic isn’t soft, place back in pan and roast until soft, about 10 minutes more.
Slice lamb into 1/4-inch-thick slices and place on a serving platter; squeeze roasted garlic from garlic bulbs over lamb.
If desired, skim fat off top of any pan juices and drizzle over sliced lamb.
Yields about 2 slices of lamb per serving.

Notes:
Roast longer if desired.

Spoon RestHaeger Large Rectangular Baker

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