Roast lamb recipes
Our top 3 of 29 Roast lamb recipes
-
Rosemary Honey Roast Leg Of Lamb
-
Roast Stuffed Shoulder Lamb
-
Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard
-
Recent recipes
-
View all 29 variations
Ingredients
- 5 Lbs Leg of Lamb
- ¼ Cup Honey
- 2 Tbls Dijon Mustard
- 2 Tbls Chopped Rosemary
- 3 Crushed Garlic Cloves
- ½ Lemon Lemon Zest
- Salt and Pepper to Taste
Method
- 1. Combine honey, mustard, rosemary, ground black pepper, lemon zest and garlic in a bowl.
- 2. Rub into the lamb.
- 3. Cover and leave to marinate, refrigerated, overnight.
- 4. Preheat the oven to 220C.
- 5. Place lamb on a rack in a roasting pan.
- 6. Sprinkle with salt to taste.
- 7. Bake for 20 minutes.
- 8. Reduce heat to 195C.
- 9. Roast for a further 55-60.
- Keep an eye on lamb because cooking times will vary depending on whether you like well done, medium rare or rare lamb.
the have-a-go cook has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- 1 boned shoulder of lamb
- 1 clove garlic
- ----- GRAVY
- 2 tsp. flour
- 1 tsp. tomato paste
- ½ pt. stock
- to taste salt
- to taste pepper
- ----- RICE STUFFING
- cut clove garlic
- 3 oz rice
- 2 oz sultanas
- 4 rashers bacon
- 1 lamb's kidney
- ½ level tsp. chopped rosemary
- ½ level tsp. grated lemon rind
- ½ level tsp. salt
- ¼ level tsp. pepper
- 1 egg
- TEST TEST TEST HEADER
Method
- Make up the stuffing using the ingredients specified and stuff lamb. Sew up with darning needle and thick thread. Roast in usual way.
- Make stock with bones.
- When meat is cooked, make gravy.
- Because of rice stuffing, this dish is better served without potatoes, but with two other vegetables, e.g. carrots and a green vegetable.
- Very good served cold with salad.
Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard
by Karen Lloyd
Views 3167, Added Thu May 1 2008
Tips
1 Comments
-
anne mayhew Sun Jan 17 2010 • Reply
i would like the list of ingredients as there are none posted. Thanks
Ingredients
- FOR THE HERB CRUST
- 200g ciabatta, roughly torn
- 40g lemon rind, grated
- 40g capers, rinsed
- 40g anchovies
- 40g onions, roughly chopped
- 40g black olives, pitted and roughly chopped
- 1 bunch parsley
- 1 bunch basil
- FOR THE LAMB
- 2 racks of lamb, 8 bones in each
- for frying vegetable oil
- 2 tsp. Dijon mustard
- sea salt and freshly ground black pepper
- FOR THE BUTTERNUT SQUASH
- 2 butternut squash (about 650g/1lb 7oz each)
- 2 garlic cloves, crushed
- 2 lemons, zest and juice only
- 1 tbsp. olive oil
- 100g butter, 70g melted and the rest chilled
- 1 sprig fresh thyme, leaves only
- 2-3 tbsp. course-grained mustard
- 5 tbsp. double cream
- sea salt and freshly ground black pepper
Method
- 1. Firstly, make the herb crust. Preheat the oven to 120/C248F/Gas 1. Lay the ciabatta, lemon rind, capers, anchovies, onions and olives on a baking sheet, and place them in the oven to dry out for two hours.
- 2. Transfer the mixture to the bowl of a food processor fitted with a metal blade and blend until fine breadcrumbs form (about two minutes).
- 3. Preheat the oven to 180C/356F/Gas 4. Season the lamb and then warm a large heavy-based frying pan. Add enough oil to cover the base and seal the lamb on each side with the fat (about two minutes).
- 4. Brush the lamb with mustard so that it is completely covered and then roll it in the herb crust. Place the meat in a shallow baking dish and bake in the oven until medium rare, about 12 minutes, turning halfway through.
- 5. Remove from the oven and leave to rest.
- 6. For the butternut squash, heat the oven to 190C/375F/Gas 5. Cut the squash in half, scoop out the seeds, then peel and chop the flesh into even-sized chunks. Place in a bowl and add the garlic, lemon zest and juice, olive oil and half the melted butter.
- 7. Toss the ingredients together then spread out in a roasting pan. Scatter over the thyme leaves and roast in the oven for about 20 minutes until the squash feels tender when pierced with the tip of a knife.
- 8. Scoop the roasted squash into a food processor or blender with the remaining butter, mustard, cream and seasoning. Blend to a smooth purée and serve.
- 9. To serve, cut the lamb racks into cutlets. On each plate, arrange a few cutlets on a bed of vegetable mixture.
Karen Lloyd has contributed to these popular cooking recipes:
![Roast Lamb [ Williamsburg] recipe](http://assets.mydish.co.uk/interface/members/241562/20104921640546-697878-413816-593702thumbpromote_.png "Roast Lamb [ Williamsburg] recipe"){kind=small}
6 Comments
-
-
-
-
-
-
Add commentSansash Wed Apr 21 2010 • Reply
I have to say I was disapointed with this. It smelt delicious whilst cooking but the flavour of the marinade completely overtook the lamb and I had to throw most of it away. You also couldn't use the marinade to pour over the lamb while serving as suggested above because there was far too much fat in it from roasting the meat. Might be okay for anyone who likes a strong flavour of herbs, no votes from my family though sorry.
Sansash Sat Apr 3 2010 • Reply
Was looking for a nice marinade for leg of lamb and found this - have just prepared this and will leave to marinade overnight. The marinade smells absolutely delicious, can't wait to try it.
barnsleygirl1 Sat Mar 27 2010 • Reply
Sounds YUMMY!Will do this dish tonight.
Joeybear Fri Oct 16 2009 • Reply
Made this a couple of weeks ago and it was lovely. I'd advise be very generous with the marinade so you've got plenty to smother over the lamb when serving.
svenson67 Tue May 19 2009 • Reply
Looks gorgeous. Will definitely try this.
couteaux Wed Jul 9 2008 • Reply
Oh yum.... Oh that really does look good! Getting peckish just looking at that picture.