Leg of lamb recipes - 16 recipes
More Leg of lamb recipes
Roast Leg of Lamb with Moroccan Spice Rub
By á-25087
Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequentl...
- For Moroccan Spice Rub:
- 1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 20 threads saffron, finely broken
- 4 cloves garlic, minced
- 1/3 cup minced parsley
- zest of 1 lemon
- 1/3 cup olive oil
- 1 leg of lamb, 5 to 6 pounds
Leg of Lamb Roasted Over Potato-Onion Gratin
By ltrodrigu
Prepare Lamb: Rub garlic paste all over lamb
- For Lamb:
- 6 1/2 pound leg of lamb, patted dry
- 4 cloves garlic, 3 smashed into a paste, 1 halved
- olive oil
- salt
- freshly ground black pepper
- For Gratin:
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
- 2 teaspoons chopped fresh thyme, divided
- 2 teaspoons sea salt, divided
- 2 teaspoon freshly ground black pepper, divided
- 6 garlic cloves, minced
- 4 teaspoons olive oil, divided
- 2 yellow onions, thinly sliced
- 1/2 cup dry white wine
- For Salsa Verde:
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon chopped fresh thyme
- 2 teaspoons Champagne vinegar, plus more as needed
- 1 teaspoon honey
- 1/4 cup olive oil, plus more as needed
- a pinch of salt, plus more as needed
- a pinch of freshly ground black pepper
Pear-Marinated Roast Leg of Lamb
By á-25222
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor
- Ingredients
- 1 (10–12-lb.) bone-in leg of lamb, shank bone exposed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup extra-virgin olive oil
- 1⁄3 cup roughly chopped rosemary
- 2 tbsp. roughly chopped thyme
- 6 cloves garlic, unpeeled and crushed
- Zest of 1 lemon, using a vegetable peeler
- 1 Asian pear, peeled and coarsely grated
- 1⁄4 cup canola oil
- 8 tbsp. unsalted butter, cubed
Roast Leg of Lamb with 40 Cloves of Garlic
By á-2421
In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes
- 40 cloves garlic, peeled (about 3 large heads)
- 1 cup beef broth
- 3 anchovies
- 4 lb. Short cut leg of lamb (2 kg)
- 2 T olive oil
- 1 T minced fresh rosemary
- 1 tsp dried thyme
- ¼ tsp each sea salt or table salt and pepper
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