How do you cook a really nice Roast Lamb for Xmas?

Answer 1

Here's a recipe from Greece that I have used with great success.


1 4-5 lb, boneless leg of lamb
1 head of garlic
Fresh rosemary
Salt, pepper and paprika to taste
1 bottle of medium dry red wine (Merlot or burgundy is best)

Rinse the leg in cold water and pat dry with paper towel. With sharp knife make several slits around the leg about 1" deep. Sliver the garlic cloves and place into the slits. Place the leg into a baking dish and pour the wine into the dish to marinate. Place fresh rosemary into dish and cover. Refrigerate overnight or at least 8 hours, turning occasionally.

When ready to cook preheat oven to 350. Take leg out of dish and dry with paper towel, retaining marinade. Season with salt, pepper and paprika. Place leg in baking dish and cook about 2 hours checking for doneness. Lamb is best served medium rare, about 160 degrees when meat thermometer is inserted.

While the lamb is cooking, strain marinade into small sauce pan.
Heat to rapid simmer and reduce by half. Mix 1 Tbs cornstarch with 1 Tbs water. Add to sauce to thicken, adjust seasoning.
Serve on side with the lamb.

This dish is often served with rice. (cooked in chicken stock with raisins, sauteed onions and celery). Another side dish is steamed zucchini and tomatoes seasoned with fresh mint.

Answer 2

Ahhh, roast lamb place in roaster pan with a little water and seasonings, celery salt,peppercorns,Basil,garlic powder and onion powder. You may want to use fresh garlic and onion instead of the powders,you also may want to trim some of the
fat from the meat. You don't want to take it all but lamb is usually fairly greasy. Also you may want to try either Greek or Italian seasonings, maybe a little fresh mint leaf crushed in place of the basil what ever is the most to your liking.
Cook it very slowly for 4-6 hours at about 250, for the last 30-45 min. you should uncover and raise the temp to around 350 and let brown.
I have used this method many, many times and have never had an unsatisfied diner.
Good luck !

Answer 3

Roast Lamb and Potatoes With Rosemary and Garlic
You Will Need:

Shoulder of baby lamb (with some loin attached), about 2 1/4 pounds
3 garlic cloves, peeled and cut in half
4 to 6 sprigs fresh rosemary, divided
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
2 pounds roasting potatoes

Wine: a dry red (Cerveteri Rosso)

What to Do:
1. Heat oven to 350ºF. Place the lamb in an ovenproof dish large enough to hold the lamb and potatoes.

2. Use the point of a sharp knife to make small incisions in the meat and push the pieces of garlic in. Close the meat around it so that its flavor will permeate the meat during roasting.

3. Run your hand backward up 2 of the rosemary sprigs and sprinkle the leaves over the lamb. Tuck the remaining sprigs in around meat. Drizzle with the oil. Sprinkle with salt and pepper to taste. Place in oven and roast 20 minutes.

4. Meanwhile, peel the potatoes and cut into large bite-size chunks. Arrange them around the meat and return to oven. Roast 40 minutes more, basting with the cooking juices 2 to 3 times during roasting and turning the potatoes so that they are evenly browned. Serve hot.

Serves: 4

Answer 4

Crown Roast of Lamb

1 x 16-chop frenched and trimmed crown roast of lamb, (about 4 pounds), at room temperature
2 tbl Balsamic vinegar
1 cup Dry red wine
2 1/2 cup Beef broth
2 tbl Arrowroot
3 tbl Water
Mint sprigs for garnish

ACCOMPANIMENTS
Minted Saffron Rice with Currants and Pine Nuts
Glazed Baby Turnips and Carrots
Garlic Rosemary Jelly

Preheat oven to 425 F. Rub lamb well with salt and pepper to taste and cover ends of bones with foil.
Put lamb in an oiled roasting pan and roast in middle of oven 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the meat inside the crown registers 130 F. to 135 F. for medium-rare meat.
Transfer lamb to a platter and let stand, covered loosely, 15 minutes.
While lamb is standing, spoon off excess fat from pan juices. Set pan over moderately high heat and add vinegar and wine. Deglaze pan, scraping up brown bits and boiling liquid until reduced to about 1/4 cup. Add broth and bring to a boil.
In a small bowl whisk arrowroot and water until smooth and add to boiling broth mixture, whisking. Simmer sauce, whisking, 2 minutes, or until slightly thickened, and season with salt and pepper. Keep sauce warm, covered.
Remove foil from bones and spoon some rice into crown, serving remaining rice on side. Arrange glazed vegetables around roast and strain sauce through a fine sieve into a sauceboat. Garnish platter with
mint sprigs and serve with jelly.
Serves 6.


This is so good and simple. It is always well received at my table.