Best Paprika Roast Leg Of Lamb With Mint Sauce 189733 Recipes

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

MOROCCAN LEG OF LAMB WITH MINT DRESSING

Steps:

• Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
• In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
• Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

ROAST RACK OF LAMB WITH MINT SAUCE

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

ROAST LEG OF LAMB WITH GINGER AND MINT

Steps:

• Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
• Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
• Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
• Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
• Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

MINT-MARINATED LEG OF LAMB

Steps:

• Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
• Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

SLOW-COOKED LEG OF LAMB WITH FRESH MINT SAUCE

Steps:

• Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
• Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
• To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
• Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.