easiest way to cook lamb roast?

Question

my bf bought a leg of lamb (shank half, it says on the ticket), and it weighs 1.248 kilograms (so around 2.7 pounds). I've never cooked a roast before! what is the best way to do it? what temperature do i put it on and for how long? does the lamb really need to be in foil?

Answer 1

ROAST LEG OF LAMB A LA GRECQUE

1 leg of lamb, 5 to 7 lbs.
Several lemons, quartered (for fresh lemon juice)
3 to 5 cloves garlic, each sliced into several pieces
2 to 3 tbsp. oregano
1 tbsp. basil, optional
1 tbsp. rosemary, optional
Salt and pepper to taste, optional

Reserve a leg of lamb from your favorite butcher so that it can be fresh when you pick it up, a day or so in advance of preparation and serving.
Pat the leg of lamb with a cold, moist towel, to clean.

Prepare the meat on all sides by cutting small slits and inserting the garlic pieces.

Slowly pour the lemon juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits).

Liberally apply the oregano, basil, rosemary, salt and pepper to all surfaces.

Place the meat on a rack in an open roasting pan, fat side up.

Preheat oven to 425 degrees F.

Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F.

Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven.

Serves 8-10.

Answer 2

Rub the lamb with olive oil.

Then take several cloves of garlic and slice them thin. Using a small knife, poke holes in the lamb and insert the garlic slices.

Rub well with salt and fresh ground pepper.

Pop it into a 375* F. oven (you will have to do the conversion to C or Gasmark,) for about 2 hours. After 1 hour check internal temperature. Cook until internal temperature is not less than 145 * F. I like mine to get up to about 160* F.

Serve with some garlic and onion roast potatoes and asparagus with cheese sauce or Hollandaise.

Doc

Answer 3

I'd oven roast it, don't worry about foil....Place in a covered roasting pan with a little water, rub it with a little onion salt and garlic powder and olive oil, maybe a dash of soy sauce...... you can either add veggies like carrots, potatoes and onions or just the 1/2 inch of water in the bottom of the pan. If you add extra water you'll have more broth for gravy. Bake at 325 and use a meat thermometer and it'll tell you exactly when to pull it out. Double check the time as I misread mine the other day and things got a bit overdone but in most cases the thermometer will help you cook your meat just the right length of time.

Answer 4

Cinnamon Crepes With Lamb and Caramel Sauce and Pecans This unusual Lamb Roast/Crepes dessert is very rich and utterly delicious! This is so worth the time it takes. 1 quart milk 4 teaspoons cornstarch 1/8 teaspoon baking soda 1 1/4 cups sugar 2 1/2 inches cinnamon sticks 5 tablespoons butter or margarine 1 cup pecans, coarsely chopped 12 dessert crepes (see note) 1kg Lamb 6 servings 1 hour 25 minutes 10 mins prep 1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter. 2. In a small bowl, combine 1 tbls. and the lamb 3. of the milk, the cornstarch, and baking soda. 4. Set aside. 5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat. 6. Remove the pan from the heat and stir in the cornstarch mixture. 7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon. 8. Simmer, uncovered, for 30 minutes, stirring occasionally. 9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more. 10. Set aside. 11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat. 12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes. 13. Remove from the heat. 14. With a slotted spoon, remove the nuts and set aside. 15. Reserve the butter. 16. Preheat the oven to 325*F. 17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls. 18. of caramel in the center. 19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge. 20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish. 21. Repeat, overlapping the crepes slightly in the pan. 22. *Atthis point the dessert can be stored. 23. Cover the crepes with foil and place the nuts in a tightly covered container. 24. Cool the sauce to room temperature, then cover tightly. 25. Refrigerate all for up to 24 hours. 26. *. 27. Bake the crepes, uncovered, until heated through-8 to 10 minutes. 28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes. 29. Drizzle the caramel over the crepes, then sprinkle with the pecans. 30. Serves 6. 31. Enjoy!

Answer 5

A little beef broth in a pan with onion and carrot and celery, salt and peper on the meat, bit of mustard smeared on top, pat with fresh rosemary. Bake at 350 till done.

Answer 6

From:
http://www.finestchef.com/lamb_recipes.htm

LAMB SHANKS WITH LENTILS

Ingredients: 6-8 ounce each, lamb shanks, 2 tablespoon olive oil, 1 cup flour, 2 teaspoon minced garlic, 1/2 teaspoon dried oregano and basil, 1 can lentils, drained, 1 onion, sliced, 1/2 cup chopped celery, 2 carrots, diced, 2 bay leaves, salt and pepper to taste.

Recipe: Dredge the lamb shanks in flour. In a large skillet, heat the olive oil and brown the lamb shanks. Transfer them in a braising pan. In the same skillet, saute the garlic, onion, celery and carrots, and add them to the lamb shanks. Season with salt and pepper to taste, add the dry herbs and drained lentil, and pour 1/2 cup of water in the braising pan. Cover with tin foil and cook at medium temperature for 1 hour or until the lamb is tender.
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AROMATIC LAMB

Ingredients: 1 leg of lamb (about 4 lbs), 2 pounds baby red skin potatoes, 1 orange, 2 tablespoon honey, 1 tablespoon minced garlic, 1 tablespoon olive oil, 1 tablespoon butter, 2 sprigs rosemary, 1 teaspoon thyme, 1 teaspoon oregano, salt and pepper to taste.

Recipe: Prepare a marinade from the orange juice of 1 orange, honey, chopped rosemary, garlic, thyme, oregano and freshly ground black pepper. Rub the lamb leg with the marinade and close it in a zipper bag. Let it stay in a refrigerator for about 5-6 hours. Put the marinated lamb leg in a roasting pan, surround it with the baby red skin potatoes, season with salt and dot with the butter. Cover with tin foil and cook at medium-high for about an hour to hour and a half, or until a meat thermometer reads 165 F.
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LAMB SHANKS WITH GARBANZO BEANS

Ingredients: 6 lamb shanks, 2 cups garbanzo beans from a can, 1 large onion, sliced, 4 cloves, 2 bay leaves, 1 tablespoon butter, 1 teaspoon fresh rosemary, chopped, 1 cup beef broth, 1/4 cup dry red wine, 2 tablespoon tomato paste, 6 cloves garlic, 1 cup flour, salt and pepper to taste.

Recipe: Dredge the lamb shanks in the flour and brown them in a heavy skillet with the butter. Transfer the lamb shanks in a casserole or braising pan. In the same skillet, saute the onion and deglaze with red wine. Add the rest of the ingredients and the garbanzo beans and bring to a boil. Season to taste and pour everything in the casserole with the lamb shanks. Cook in a preheated oven at 425 F for about an hour, or until the meat is tender.

Answer 7

put in a baking dish with a little oil in in cook in oven for about 2 hours at 180%c

Answer 8

Cook it in a crock pot. With veggies, onions and potatoes carrots, a little celery and chicken broth. You won't believe the flavor you will get. It'e wonderful.

Answer 9

y do people eat lambs it so horible. Look at this lamb man your eating this http://www.flickr.com/photos/rianklong/334989147/