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Roast leg of lamb recipes - 4 recipes

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Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti...

  • 1 (5-pound) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 cloves garlic, peeled and halved crosswise
  • 1/3 cup rosemary leaves
  • 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
  • whole and cored with an apple corer
  • 1 small yellow onion, quartered
  • 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
  • 1 cup red currant jelly, plus more for serving
  • 1 cup apple juice
  • 1/2 cup pomegranate molasses (available from Market Hall Foods)
  • Zest and juice of 1 lemon
  • Mint leaves, to garnish
4.2/5 (17 Votes)

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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 (15 Votes)

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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 Apples and Fennel