Best Mediterranean Leg Of Lamb Recipes

GREEK SLOW ROASTED LEG OF LAMB

Steps:

• Preheat oven to 240°C/465°F (220°C fan). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

MEDITERRANEAN LEG OF LAMB

Steps:

• Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
• To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
• Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
• If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
• Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
• TEMPERATURE CHART (internal temperature)+.
• Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
• Medium = between 150ºF to 160ºF which is about 25 minutes per pound.
• Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
• Well-done = 170ºF + which is about 35 minutes per pound.

MEDITERRANEAN VEGETABLES WITH LAMB

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.