Best Herb Roasted Lamb Recipes

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. 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. Slice and serve with the potatoes.

HERB ROASTED LAMB CHOPS

Steps:

• Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB

Steps:

• Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
• Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
• Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

HERB-ROASTED LAMB CHOPS

Steps:

• Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
• Let marinate at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 400°F.
• Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
• Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
• Transfer lamb to platter, cover, and let rest 5 minutes.

HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS

Steps:

• Preheat oven to 400°F.
• In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
• Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
• Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
• Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
• Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)

Steps:

• In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
• Remove and allow to rest 5 minutes.
• Brush the mustard onto both sides of the seared lamb.
• Season with salt and pepper.
• Mix all of the herbs together.
• Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
• In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
• Preheat oven to 350 degrees.
• Cook in the oven 15 to 20 minutes or until medium-rare.
• When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
• Place the roasting pan on top of the stove over medium heat.
• Remove the garlic and set aside.
• Discard all the fat.
• Add the white wine and the stock and reduce by half.
• Place the roasted garlic in a blender or food processor.
• Add the reduced stock and wine mixture and puree until smooth.
• Add the tablespoon of butter and pulse to incorporate.
• Season well with salt and freshly ground pepper.
• For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.

GRANDMA ROSE'S HERB-ROASTED EASTER LAMB

Steps:

• Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
• Preheat the oven to 450 degrees F (230 degrees C).
• Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
• Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.

MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)

Steps:

• Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.

HERB-ROASTED LAMB RECIPE

Steps:

• Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
• Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
• Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.

SLOW ROASTED HERB AND GARLIC LAMB SHANKS

Steps:

• Preheat oven to 170C (150C fan forced).
• Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
• Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
• Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
• Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.

HERB ROASTED LAMB

Steps:

• 1. Preheat oven to 450. Put oven rack in lower third of oven so lamb will sit in middle of the oven.
• 2. Peel 6 of the garlic cloves and put them in the bowl of food processor fitted with steel blade. Add rosemary, 1 Tbsp. salt, 1 tsp. pepper and butter. Process til garlic and rosemary are finely minced.
• 3. Thoroughly coat the top and side of the lamb with the rosemary mixture. Allow to sit at room temperature 30 minutes to 1 hour.
• 4. Toss potatoes and remaining unpeeled garlic in a bowl with olive oil and sprinkle with salt. Put in bottom of large roasting pan. Put lamb on top of potatoes and roast for 1 to 1 1/4 hours or til internal temperature of lamb is 135 (rare) or 145 (medium).
• 5. Remove from oven an put lamb on platter, cover tightly with foil. Allow lamb to rest for about 20 minutes. Slice an serve with the potatoes. Serves 10

HERB ROASTED RACK OF LAMB

Steps:

• Preheat the oven to 425 degrees. Combine the herbs, peppercorns, cinnamon and bread crumbs in a bowl. Set aside.
• Completely coat the racks of lamb with the honey. Cover with a thick layer of the seasoned bread crumbs. Put the lamb on a rack over a roasting pan and roast until a meat thermometer inserted in the rack reads 125 degrees for rare meat, or 130 for medium rare, about 25 to 35 minutes.
• Remove the lamb from the oven. Season with salt. Let it rest at least 20 minutes before slicing.

ROASTED LAMB LOINS WITH MUSTARD-HERB CRUST

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from the heat and transfer to a medium bowl. Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don't need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes. Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb 1/2 inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.

HERB ROASTED LAMB WITH POTATOES AND CARROTS

Steps:

• LAMB:.
• Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
• Preheat oven to 375°F Line 2 Baking sheets with parchment paper.
• VEGETABLES:.
• Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
• Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.

HERB ROASTED LAMB CHOPS

Steps:

• Mix garlic, herbs, S&P and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

HERB-ROASTED LAMB DIJON

Steps:

• Place mustard, soy, garlic, sage,oregano and ginger in blender. With machine running, gradually add 1 1/2 tablespoons oil. Transfer mustard mixture to small bowl. Place lamb on work surface. Rub half of mustard mixture over top side of lamb. Starting at one long side, roll up lamb jelly roll fashion. Tie with string to secure. Rub remaining mustard mixture all over lamb. Cover and refrigerate overnight. Preheat over to 400 degrees F. Place potatoes cut side up in shallow roasting pan. Drizzle potatoes with 2 teaspoons oil. Season with salt and pepper and sprinkle with rosemary. Bake 15 minutes. Reduce oven temperature to 350. Turn potatoes and push to edges of pan. Place lamb in center of pan and roast to desired doneness, about 1 hour for medium-rage (140 degrees)

HERB ROASTED LEG OF LAMB - SLOW COOKER

Steps:

• Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.

FRESH HERB AND GUAJILLO ROASTED LAMB

Steps:

• For the lamb: Preheat the oven to 400 degrees F.
• Soak the guajillo chiles in warm water to soften. Puree with 1 to 2 tablespoons of the soaking liquid in a small food processor or blender to make a paste.
• In a small bowl, combine the guajillo paste, fennel, parsley, rosemary, thyme, olive oil, garlic and 1 teaspoon each kosher salt and pepper.
• Cut the lamb lengthwise, stopping 1/2 inch before going all the way through. Open the lamb like a book and spread with the fresh herb and chile mixture. Close the lamb and tie with kitchen twine at 1-inch intervals. Season the outside heavily with salt and pepper.
• Put the lamb on a baking sheet and roast until golden brown, 30 to 40 minutes. Remove from the oven and lower the temperature to 300 degrees F. Transfer the lamb to a Dutch oven or ovenproof pot, add the chicken broth and wine and cover. Return the lamb to the oven and braise until the internal temperature reaches 135 degrees F, about 1 hour. Transfer the lamb to a cutting board (reserve the liquid in the pot) and let rest for 20 minutes before slicing.
• For the roasted potatoes: Meanwhile, toss the potatoes with the olive oil and sea salt in a roasting pan. Roast until tender, about 40 minutes. Remove from the oven, smash each potato to flatten slightly and then cook 10 more minutes.
• Pour the reserved lamb-braising liquid in a saucepan, set over medium-high heat and reduce by half. Whisk in the flour while boiling to thicken. Season with salt and pepper.
• Serve the lamb and roasted potatoes with the sauce.

HERB-ROASTED LAMB LOIN WITH GOAT CHEESE AND ZINFANDEL SAUCE

Steps:

• This cheese filling can be made one day in advance. Using a fork, combine the goat cheese, pancetta, tomatoes, herbs, and garlic in a small bowl. Chill the mixture for a few minutes to allow the flavors to meld. When ready to use it, let the cheese mixture soften slightly at room temperature.
• Place the wine, shallot, and herb in a small saucepan and bring to a boil. Lower the heat and simmer until the liquid is reduced by half. Add the stock, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of liquid. Remove the herb sprigs.
• Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy (but not so thick that it sticks your lips together; add a tablespoon or two of hot water if it gets too thick). Taste and season with salt and pepper.
• Season the lamb with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat until almost smoking. Sear the lamb on both sides for a minute or so, to brown, then reduce the heat and cook each side 3-4 minutes longer. Transfer to a plate and let rest. You may serve the loins whole or sliced, with equal portions of the goat cheese mixture crumbled along the top and Zinfandel Sauce spooned over it.

ROASTED HERB-STUFFED LEG OF LAMB

Steps:

• Stir chopped mint and next 4 ingredients in small bowl. Place lamb, boned side up, on work surface. Sprinkle with salt and pepper. Spread with herb mixture; roll up from long side; tie at 2-inch intervals. Rub lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Preheat oven to 450°F. Place lamb in roasting pan. Roast uncovered until thermometer inserted into thickest part registers 130°F to 135°F for medium-rare, about 50 minutes. Transfer to platter; let rest 15 minutes. Add wine and broth to pan. Stir up browned bits over high heat. Pour pan juices into small bowl. Remove strings from lamb; cut crosswise into ½-inch-thick slices. Place lamb on platter; garnish with mint sprigs. Serve lamb with pan juices.