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Celebration Leg of Lamb Recipe

Celebration Leg of Lamb Recipe

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A traditional roast leg of lamb that can be served for an Easter celebration.


  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon pepper
  • ½ teaspoon ground ginger
  • 1 whole bay leaf, crushed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • 6-9 pounds leg of lamb, bone-in


Preheat oven to 325 degrees.

In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage, and marjoram.

Place lamb on rack in roasting pan. With sharp knife, make slits in surface of lamb every inch or 2. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast.

Roast in oven for 20-25 minutes per pound or until meat thermometer registers 145 degrees for medium-rare, 160 degrees for medium, or 170 degrees for well done. Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or defatted and served au jus.

1 (6 to 9 pound) American Lamb leg, bone-in

1 Preheat the oven to 325ºF. In small a bowl, mix together the soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage, and marjoram.

2 Place the lamb on a rack in a roasting pan. With a sharp knife, make frequent slits in the surface of the lamb. Move the knife from side to side to enlarge the pockets. Rub the herb mixture into each slit and rub any remaining mixture over the roast.

3 Roast for 20 to 25 minutes per pound or until a meat thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for well done. Remove the roast from the oven, cover, and let stand for 10 minutes. (The internal temperature will rise approximately 10 degrees.) The pan drippings can be used in gravy or skimmed and served au jus.

How to Cook a Leg of Lamb | Jamie Oliver

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Roast Leg of Lamb in the Style of Bordeaux

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Studded with garlic and massaged with goose fat, this leg of lamb is simple to prepare and full of flavor. The shallots and vinegar make the dish a tangy, savory accompaniment to artichokes and a potato gratin, and carving the leg is easy using this technique.

This recipe was featured as part of our Easter Dinner Dishes recipe slideshow.

A leg of lamb might look like an intimidating piece of meat to carve, but once you know a few tricks, it&rsquos not too difficult.

First, remember that you want to be cutting the meat across the grain into thin slices.

  1. Start with the leg of lamb on its side, working with the easiest side to access. Cut slices, perpendicular to the bone.
  2. These slices will remain attached to the leg, so after you slice the whole length of the bone, you will need to make a cut along the length of the bone, to separate the slices.
  3. Once you have a flat side, turn the meat onto that cut side (so it sets level) and begin slicing perpendicular to the bone through the other side.
  4. After slicing through the whole of the second side, again make a cut along the length of the bone to separate the slices.

There will be a lot of meat still left on the bone, but this gives you the best (and most easily accessible) slices to serve on a platter to your guests.

Don&rsquot waste the meat that is still attached to the bone though!

Pick it off with your fingers (maybe after your guests leave) or save the bone with bits of meat for making stock or soup!

Preheat your oven to 450° F.

In a medium bowl, mix together the minced garlic, craisins, and cranberry sauce. Squeeze juice from half the orange into mixture and mix again.

Lay the boneless leg of lamb flat on a cutting board or other appropriate surface.

Spread the garlic and cranberry mixture evenly over the lamb, and then add the spinach and mushrooms.

Carefully roll up the lamb into a tight cylinder and tie up with butcher string.

Rub the outside of the roast with olive oil, and season with salt and pepper.

Place the lamb on a roasting rack and place the rosemary and orange slices on the top of the lamb. Add two cups of water to the bottom of the roasting pan.

Roast for 30 minutes, reduce heat to 350° F, and roast for an additional 1 hour – 1 hour and 15 minutes or until the lamb reaches an internal temperature of 135° F.

Roasted Lamb with Lemon Potatoes

This simply delicious roasted lamb recipe came from Rachel Mosios, a Holocaust survivor from Greece whom I interviewed for my first book, Recipes Remembered, a Celebration of Survival. Sunday night meant leg of lamb for Rachel&aposs family. She made the traditional roasted lamb and studded it with garlic, seasoned it with oregano, and treated it to a splash of lemon, which adds an acidic note to the dish. The roasted potatoes linger in the oven after the lamb is cooked and pick up all the flavors of the zesty sauce. In America, you might not be able to find a kosher leg of lamb, feel free to substitute rolled and tied shoulder in its place.

  • 145min Duration
  • 135min Cook Time
  • 10min Prep Time
  • 6 Servings Servings


  • 1 leg of lamb or lamb shoulder (3-pound)
  • 3 to 5 cloves garlic, peeled and halved
  • Kosher salt & Pepper
  • 1 teaspoon oregano
  • Juice of 1 lemon
  • 8 red potatoes, peeled and cut into quarters or chunks (about 2 pounds)


Preheat the oven to 350 degrees

With the tip of a sharp knife, pierce the lamb every 2 inches and insert the garlic. While the knife holds the slit open, sprinkle salt and cracked pepper into the roast. Season the entire lamb with additional salt, pepper, oregano and the juice of 1 lemon. Place the squeezed lemon in the bottom of the roasting pan and add ½ cup of water. Roast the lamb for 25 minutes per pound, or until a meat thermometer inserted in the roast reads 150 Remove the lamb from the roasting pan and cover with foil it will gain 5 to 10 degrees while it rests.

Raise the oven temperature to 400 degrees and add the potatoes and ½ cup water to the roasting pan. Cook for 45 to 60 minutes, checking the pan every 20 minutes to see if additional water is needed to prevent the potatoes from scorching and to create the sauce. When the potatoes are crisp on the outside and fork tender on the inside, they are done. Slice the lamb and place in the pan juices and reheat if necessary until warmed through. You can squeeze additional lemon juice into the pan if you prefer a more tart flavor.

Mediterranean Rotisserie Leg of Lamb with Potatoes, Fennel, and Olives

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This boneless leg of lamb gets a double punch of flavor from garlic and lemon rubbed inside of it, and paprika, cumin, and coriander rubbed on the outside. The whole roast is cooked on a rotisserie spit until crispy and browned on the outside and juicy on the inside. To make a meal, simply put a tray of potatoes, onion, fennel, and olives underneath the meat while it rotates on the spit so that its drippings don’t go to waste, instead flavoring an easy side dish that cooks at the same time.

Special equipment: This recipe was tested on an outdoor gas grill with a rotisserie attachment it was not tested on an indoor rotisserie appliance.

You’ll need butcher’s twine to make this dish.

Tips for Lamb and Christmas


  1. 1 Combine the garlic, zest, oil, and 2 teaspoons of the salt in a small bowl and set aside. Combine the remaining 2 teaspoons of salt, paprika, coriander, and cumin in a separate small bowl and set aside.
  2. 2 Have 7 or 8 (20-inch) lengths of butcher’s twine ready. Remove and discard any mesh netting or string around the lamb. Unroll the lamb and lay it flat and fat-side down on a work surface. Using your hands, rub all of the lemon-garlic mixture evenly over the surface of the lamb and season with pepper. Roll the lamb back into a tight cylinder and tie it crosswise with the twine pieces, spacing them about 1 1/2 inches apart. Trim off any excess twine. Using your hands, rub all of the spice mixture evenly over the outside of the lamb set aside.

To cook the lamb and vegetables:

  1. 1 Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment. Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350°F to 450°F). Meanwhile, load the lamb onto the spit and prepare the vegetables.
  2. 2 Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway. Slide the spit through the center of the lamb lengthwise and push the lamb onto the fork tines until it’s firmly embedded. Attach the other pronged fork with the tines facing inward and slide it down until it’s firmly embedded in the lamb. If necessary, adjust the forks and lamb so that they are centered on the spit. Tighten both forks into place set aside.
  3. 3 Line a rimmed baking sheet with aluminum foil. Cut the potatoes in half and place them on the baking sheet. Add the fennel and onion, drizzle with the oil, add the measured salt, and season with pepper toss with your hands to combine. Turn all of the potato pieces cut-side down. Sprinkle in the olives set aside.
  4. 4 When the grill is ready, load the pointed end of the spit onto the rotisserie motor. Place the sheet of vegetables directly on the grill grates underneath the lamb. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the lamb registers 135°F to 140°F, about 1 to 1 1/2 hours.
  5. 5 Turn off the rotisserie motor, rotisserie burner, and grill burners. Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks. Remove the lamb from the spit and remove the forks. Tent the lamb loosely with aluminum foil and let it rest for at least 10 minutes. Remove the tray of vegetables from the grill and cover with aluminum foil.
  6. 6 Cut and discard the twine from the lamb. Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.

How to Make Herb-Marinated Hanging Leg of Lamb

Not in the mood to man the grill during your next cookout? (Though grilled oysters with nduja butter are always worth it.) If you want your main course to put on a show while you mingle and imbibe, go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb.

Here’s what you’ll need: A campfire cooking tripod, preferably one that’s cast iron, which are available at outdoors stores and online butcher’s hook meat thermometer.

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The herb marinade is deceptively simple but insanely flavorful, imparting tanginess from the outside crust down to the bone. Now, as for the cooking method, don’t be intimidated. The key is a consistent flame. You’re letting your equipment do all the work. Just skewer the butcher’s hook through the leg of lamb and position roughly two to three feet over the fire, while keeping the rig and lamb close to the ground for even cooking.

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The cast iron under the lamb will catch all those beautiful drippings add root vegetables, like we suggest in the recipe below, or merely use it to baste the lamb as it cooks.

Recipe and photo provided by Derek Wolf and

Herb and Blackberry Rubbed Roast Leg of Lamb

A rub can be wet or dry and is different from a marinade because it's applied directly to the meat surface. This wet rub of blackberry purée, mustard, garlic and herbs also has a little vinegar which will helps tenderize the meat while roasting.


Lamb with Rub
  • 1 Package (6 ounces or about 1 1/3 cups) Driscoll's Blackberries
  • 1 Tbsp. Dijon mustard
  • 2 Teaspoons balsamic vinegar
  • 1 Tbsp. olive oil
  • 30 Cloves garlic, divided
  • 1 Tbsp. chopped fresh rosemary leaves
  • 2 Teaspoons thyme leaves
  • 1 Tsp. salt
  • 1/2 Tsp. ground black pepper
  • 1 bone-in leg of lamb, trimmed (6 pounds)
Blackberry Herb Sauce
  • 1/4 Cup reserved blackberry pur&eacutee
  • 2 Cups chicken broth
  • 2 Tablespoons cornstarch
  • 1 Package (6 ounces or about 1 1/3 cups) Driscoll's Blackberries


Lamb with Rub

Preheat oven to 400°F. Purée blackberries in a blender or food processor until smooth. Press through a sieve to remove seeds. Discard solids. Combine 1/4 cup blackberry purée, Dijon mustard, vinegar, 6 cloves garlic, rosemary, thyme, salt and pepper in a medium bowl. Set aside remaining 1/4 cup blackberry purée.

Pierce meat using meat fork every 1 inch. Rub blackberry herb mixture over the lamb, coating the outside completely. Sprinkle remaining 24 peeled halved garlic cloves in a large roasting pan. Place lamb in roasting pan. Let stand 20 minutes.

Roast 30 minutes. Reduce oven temperature to 350°F and continue to roast 1 hour longer until meat thermometer reads 145°F for medium-rare. Remove lamb from pan and let rest for 10 to 15 minutes before carving.

Blackberry Herb Sauce

Pour off all but 1 tablespoon drippings from roasting pan. Add 1/2 cup chicken broth to roasting pan and stir with a wooden spoon to loosen and dissolve any browned bits. Pour broth mixture into a blender or food processor and purée until smooth.

Combine garlic broth mixture, remaining chicken broth, remaining blackberry purée and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring constantly boil 1 minute. Stir in blackberries. Serve over sliced lamb.

Watch the video: The ULTIMATE Roasted Leg of Lamb - NOMAD Special Method. Khans Kitchen (May 2022).