how to cook roasted lamb?

Answer 1

Roast lamb shoulder recipe with garlic, lemon juice, and other seasonings.
INGREDIENTS:
1 large clove garlic, minced
1 tablespoon all-purpose flour
2 teaspoons salt
dash pepper
1 tablespoon lemon juice
1 lamb shoulder roast, boneless, about 3 to 4 pounds
.
Gravy:
reserved meat juices
water
3 tablespoons flour
1/2 cup cold water
PREPARATION:
Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan.

Roast at 425° for 3 hours, or until a meat thermometer registers about 170°. Open foil the last 30 minutes or roasting. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water. Pour into the meat juice mixture; cook, stirring constantly, until thickened.
Roast lamb shoulder serves 6 to 8.

Greek Roasted Lamb
7½ hours 6 hours prep
1 (4 lb) boneless leg of lamb
3 tablespoons fresh lemon juice
1/4 cup olive oil
5-6 cloves garlic, minced
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano
2-3 bay leaves
salt, to taste
pepper, to taste
assorted root vegetables (optional)
1. Remove bone and fell from lamb, if necessary.
2. Piece together and tie with kitchen twine.
3. Mix remaining ingredients and pour over lamb, coating it thoroughly (make additional marinade if needed).
4. Marinate lamb 6 hours or preferably, overnight.
5. Drain marinade and allow lamb to warm (remove a lot of the chill).
6. Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.
7. Start checking your meat temp with the instant read thermometer at about 20-25 minutes per pound.
8. Allow the roast to rest undisturbed for about 25 minutes before carving.
9. Reduce any drippings, if desired, to serve with the lamb.

Answer 2

Roast Leg of Lamb With Herbs
* 1 leg of lamb, about 5 pounds
* 1 clove garlic, slivered
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon finely grated lemon rind
* 1/4 cup lemon juice
* 3/4 teaspoon dried rosemary, crumbled
* 1/2 cup apricot preserves

Wipe lamb with a damp cloth. Make several tiny gashes all over the lamb and insert slivers of the garlic. Sprinkle lamb with salt and pepper. Place leg, fat side up, on rack in roasting pan. Insert thermometer in the thickest part of the meat, not touching fat or bone.Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 150° to 175°, depending on how well you like it done. Combine lemon rind, juice, rosemary, and apricot preserves. Spread over lamb after it has roasted for 2 hours. Return to oven and continue roasting, basting occasionally with the sauce.

Answer 3

Roasted Leg of Lamb

Ingredients:

1 Leg of lamb, bone about 18-19 lb.
4 cloves of Garlic, peeled and halved lengthwise
4 potatoes, peeled and quartered
Juice of 1 lemon
4 tbsp. Olive Oil
2 cups of chicken broth
salt & pepper to taste
1 tbsp. dried oregano
1 tbsp. dried thyme

1. Using a knife make eight deep cuts into the leg and place the pieces of garlic in these slices. Season with salt, pepper, oregano and thyme.

2. Place on a baking dish, rub with olive oil and lemon juice.

3. Surround by potatoes, pour the stock around the dish and season with 1/2 tbsp. oregano, 1/2 tbsp. thyme and salt & pepper.

4. Place in a preheated 450° oven for about 20 minutes.

5. Reduce temperature to 325° and cook for 1 hour.

6. Remove the potatoes, add remaining herbs, turn leg over and return to oven for an additional 45 minutes for rare-medium rare.

7. Let leg rest approximately 15-20 minutes before slicing.

Answer 4

Foodies Netwrk is weak at best. Leg of lamb (large roast) -
Season it with salt and pepper, smash a few cloves of fresh garlic and use rosemary, rub it all over, peel and slice up a few carrots, celery and onion, use this on the roasting pan, lamb on top, bake it at 425 for 15 minutes, reduce to 350 and bake until it reaches 145 inside temp, about 50 minutes. Remove from oven, let rest for 10 minutes or more before slicing thin, serve with natural aujus made from pan drippings.
check out this site for reference: http://www.chefdepot.com

Answer 5

Herb-Roasted Lamb:

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1 cup dry red wine
1 cup extra virgin olive oil
3 cloves garlic, minced
3 Tbsp. chopped fresh sage
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 leg of lamb (3 lb.), butterflied

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.

Answer 6

26-30min per lb @ 325, 145 med. rare,160 med.,170 wel done on your thermometer

Answer 7

www.foodnetwork.com
chef don is a jack***