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Roast lamb recipes

Our top 3 of 30 Roast lamb recipes

Rosemary Honey Roast Leg Of Lamb Recipe at MyDish

3
based on 6 reviews

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Rosemary Honey Roast Leg Of Lamb

by the have-a-go cook

by the have-a-go cookViewed 10345 times


    Description

    A delicious way to eat lamb

    Method

    1. 1. Combine honey, mustard, rosemary, ground black pepper, lemon zest and garlic in a bowl.
    2. 2. Rub into the lamb.
    3. 3. Cover and leave to marinate, refrigerated, overnight.
    4. 4. Preheat the oven to 220C.
    5. 5. Place lamb on a rack in a roasting pan.
    6. 6. Sprinkle with salt to taste.
    7. 7. Bake for 20 minutes.
    8. 8. Reduce heat to 195C.
    9. 9. Roast for a further 55-60.

    10. Keep an eye on lamb because cooking times will vary depending on whether you like well done, medium rare or rare lamb.

    6 Comments

    • by Sansash

      Sansash  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.

    • by Sansash

      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.

    • by barnsleygirl1

      barnsleygirl1  Sat Mar 27 2010   • Reply

      Sounds YUMMY!Will do this dish tonight.

    • by Joeybear

      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.

    • by svenson67

      svenson67  Tue May 19 2009   • Reply

      Looks gorgeous. Will definitely try this.

    • by couteaux

      couteaux  Wed Jul 9 2008   • Reply

      Oh yum.... Oh that really does look good! Getting peckish just looking at that picture.

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    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
    Roast Stuffed Shoulder Lamb Recipe at MyDish

    3
    based on 2 reviews

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    Roast Stuffed Shoulder Lamb

    by Ely Eats

    by Ely EatsViewed 4227 times


      Method

      1. Make up the stuffing using the ingredients specified and stuff lamb. Sew up with darning needle and thick thread. Roast in usual way.
      2. Make stock with bones.

      3. When meat is cooked, make gravy.
      4. Because of rice stuffing, this dish is better served without potatoes, but with two other vegetables, e.g. carrots and a green vegetable.
      5. Very good served cold with salad.

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      Ingredients

      • 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
      Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard Recipe at MyDish

      4
      based on 2 reviews

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      Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard

      by Karen Lloyd

      by Karen LloydViewed 3250 times


        Description

        Delicious dish, a bit of preparation but easy and satisfying to cook. I'm not a big potato fan so this offers a good alternative.

        Method

        1. 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. 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. 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. 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. 5. Remove from the oven and leave to rest.
        6. 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. 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. 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. 9. To serve, cut the lamb racks into cutlets. On each plate, arrange a few cutlets on a bed of vegetable mixture.

        Tips

        1 Comments

        • by anne mayhew

          anne mayhew  Sun Jan 17 2010   • Reply

          i would like the list of ingredients as there are none posted. Thanks

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        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
        Spring Lamb with Fresh Mint Sauce Recipe at MyDish

        0
        based on 0 reviews

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        Spring Lamb with Fresh Mint Sauce

        by freshherbs

        by freshherbsViewed 1 times


          Description

          A classic spring recipe with fresh mint sauce that is the perfect partner to tender lamb.

          Method

          1. Preheat the oven to 200oC, gas mark 6.

          2. Place the leeks and spring onions in a roasting tin and toss in 1 tbsp oil. Roast for 10 minutes.

          3. Meanwhile, season the lamb. Heat remaining oil in a frying pan and cook the lamb for 1-2 minutes to seal on both sides until browned, then place on top of the vegetables and roast for 15-20 minutes for medium rare. Cut into cutlets.

          4. Meanwhile, finely chop the mint and add the sugar, pour over 1 tbsp boiling water and stir until sugar has dissolved. Add the vinegar and season to taste.

          5. Serve with salad potatoes.

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          Ingredients

          • 2 leeks, cut into 3cm pieces
          • 1 bunch spring onions, cut into 5cm pieces
          • 2 tbsp olive oil
          • 2 racks lamb, approx, 550g
          • 1 pot fresh mint
          • 2 tsp caster sugar
          • 2 tbsp white wine vinegar