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Leg of lamb recipes - 16 recipes

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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
4.2/5 (25 Votes)

By

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
4.2/5 (5 Votes)

By

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
0/5 (0 Votes)

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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
0/5 (0 Votes)

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Roast Leg of Lamb with 40 Cloves of Garlic Roast Leg of Lamb with Moroccan Spice Rub