ROASTED LAMB WITH POTATOES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HERB-ROASTED LAMB RECIPE | INA GARTEN | FOOD NETWORK



Herb-Roasted Lamb Recipe | Ina Garten | Food Network image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES



Roast rack of lamb recipe | Jamie Oliver lamb recipes image

Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 7

10 Anya potatoes
1 handful of cherry tomatoes
1 handful of Kalamata olives
olive oil
1 quality 6-bone rack of lamb
a few sprigs of rosemary
6 cloves of garlic

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
    3. Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
    4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
    5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
    6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
    7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.

Nutrition Facts : Calories 479 calories, FatContent 36.2 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 24.1 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0.91 g salt, FiberContent 1.5 g fibre

More about "roasted lamb with potatoes recipes"

GARLIC ROASTED POTATOES RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
See details


SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
    1. Preheat the oven to full whack.
    2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
    3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
    4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
    5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
    6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
    7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
    8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
    9. Put a large pan of salted water on to boil for your greens.
    10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
    11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
    12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
    13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
    14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
See details


SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
    1. Preheat the oven to full whack.
    2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
    3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
    4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
    5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
    6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
    7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
    8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
    9. Put a large pan of salted water on to boil for your greens.
    10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
    11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
    12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
    13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
    14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
See details


ROASTED LAMB SHANKS RECIPE - BBC FOOD
These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb.
From bbc.co.uk
Reviews 4.7
  • Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.
See details


ROASTED RADISHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
  • Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
See details


SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
    1. Preheat the oven to full whack.
    2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
    3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
    4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
    5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
    6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
    7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
    8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
    9. Put a large pan of salted water on to boil for your greens.
    10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
    11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
    12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
    13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
    14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
See details


ROASTED LAMB SHANKS RECIPE - BBC FOOD
These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb.
From bbc.co.uk
Reviews 4.7
  • Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.
See details


ROASTED RADISHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
  • Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
See details


ROASTED PORK TENDERLOIN AND VEGETABLES RECIPE: HOW TO MA…
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Calories 301 calories per serving
  • Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
See details


ROASTED NEW RED POTATOES RECIPE | ALLRECIPES
Roasted red potatoes tossed with olive oil, salt, and pepper, then cooked in the oven until tender in the middle and perfectly crisp on the outside. ... Roasted Potato Recipes; Roasted New Red Potatoes; Roasted New Red Potatoes…
From allrecipes.com
See details


EASY OVEN ROASTED POTATOES - SPEND WITH PENNIES
May 04, 2020 · These oven-roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work! You can use dried herbs but if you have fresh on hand, by all means, use them! I find the high temperature can cause fresh garlic to burn so roasted potatoes …
From spendwithpennies.com
See details


ROASTED VEGETABLE RECIPES | ALLRECIPES
Top-rated roasted vegetables with recipes and reviews from trusted home cooks. ... savory component to sweet, tender asparagus. Try it next to grilled fish or lamb. a high angle, close up view of honey roasted carrots in a white rectangular baking dish. ... These roasted potatoes …
From allrecipes.com
See details


OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY | RECIPES …
Delia's Oven-roasted Potatoes with Garlic and Rosemary recipe. Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes …
From deliaonline.com
See details


GREEK SLOW ROASTED LEG OF LAMB | RECIPETIN EATS
Mar 23, 2016 · Try these on the side. Truly Crunchy Roast Potatoes – outrageously crunchy!. Greek Lemon Roast Potatoes – loaded with Greek flavours. Lemon Potato Salad – skip the mayo, go for fresh lemon flavours. Greek Salad – big, fresh and juicy. Greek Lemon Orzo Salad (Risoni) More Roast Lamb Recipes
From recipetineats.com
See details


OVEN ROASTED POTATOES: EASY, CRISPY & GOLDEN | IGA RECIPES
Nov 09, 2021 · Method. 1. Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray. 2. Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed.
From iga.com.au
See details


ROASTED VEGETABLE RECIPES | ALLRECIPES
Top-rated roasted vegetables with recipes and reviews from trusted home cooks. ... savory component to sweet, tender asparagus. Try it next to grilled fish or lamb. a high angle, close up view of honey roasted carrots in a white rectangular baking dish. ... These roasted potatoes …
From allrecipes.com
See details


OVEN-ROASTED POTATOES WITH GARLIC AND ROSEMARY | RECIPES …
Delia's Oven-roasted Potatoes with Garlic and Rosemary recipe. Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes …
From deliaonline.com
See details


GREEK SLOW ROASTED LEG OF LAMB | RECIPETIN EATS
Mar 23, 2016 · Try these on the side. Truly Crunchy Roast Potatoes – outrageously crunchy!. Greek Lemon Roast Potatoes – loaded with Greek flavours. Lemon Potato Salad – skip the mayo, go for fresh lemon flavours. Greek Salad – big, fresh and juicy. Greek Lemon Orzo Salad (Risoni) More Roast Lamb Recipes
From recipetineats.com
See details


OVEN ROASTED POTATOES: EASY, CRISPY & GOLDEN | IGA RECIPES
Nov 09, 2021 · Method. 1. Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray. 2. Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed.
From iga.com.au
See details


EASY OVEN ROASTED BABY RED POTATOES - NATASHA'S KITCHEN
May 30, 2013 · Ingredients for oven roasted baby red potatoes: 3 lbs baby red potatoes, unpeeled 2 Tbsp extra light olive oil 1 1/2 tsp dry parsley 1 tsp sea salt or 3/4 tsp table salt 1/2 tsp freshly ground pepper 2 cloves garlic, pressed. How to make oven roasted potatoes: 1. Cut potatoes …
From natashaskitchen.com
See details


PERFECT ROAST POTATOES | RECIPES | DELIA ONLINE
Nov 27, 2020 · Delia's Perfect Roast Potatoes recipe. The amounts here are not vital because it depends on who's greedy and who is on a diet and so on. I find that 8 oz (225 g) per person is enough – yielding three each and a few extras for inevitable second helpings! I like Desirée best of all. Watch how to make Perfect Roast Potatoes …
From deliaonline.com
See details


ROASTED LEG OF LAMB | BETTER HOMES & GARDENS
Substitute a 5- to 6-lb. boneless leg of lamb roast for the bone-in leg of lamb. Prepare as directed, except roast 2 to 2 1/2 hours for medium-rare (135°F) or 2 1/2 to 3 hours for medium (150°F).Per …
From bhg.com
See details


OVEN ROASTED YUKON GOLD POTATOES RECIPE - EAT SIMPLE F…
Preheat oven to 425F. Line a baking sheet with aluminum foil.; Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) …
From eatsimplefood.com
See details


ROASTED BONELESS LEG OF LAMB - PINCH AND SWIRL
Mar 30, 2021 · Olive Oil: Good, extra-virgin olive oil.; Dijon mustard: I recommend creamy.; Garlic: Firm, plump cloves with smooth, silvery skin.; Herbes de Provence: Or a blend of dried herbs and minced fresh rosemary.; Kosher Salt:; Black Pepper: Ideally freshly ground.; Keys to Success. It all starts with prepping your lamb …
From pinchandswirl.com
See details


CRISPY & CREAMY ROASTED GREEK POTATOES RECIPE WITH GARLIC, LE…
In a Dutch oven, boil potatoes until they're tender, but not too soft, about 10 to 15 minutes. Drain potatoes. In a large bowl, combine olive oil, lemon juice, oregano and garlic. Stir to combine. Add potatoes and coat evenly in mixture. Put coated potatoes …
From 30seconds.com
See details


LAMB BREAST (UNROLLED, GRILLED & ROASTED INSTRUCTIONS) - BAKE IT …
Jul 15, 2021 · (Left to right) - step 1 Clean & pat dry - step 2 Apply the lamb rub - step 3 Grill and sear. Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.; Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely. Massage the lamb …
From bakeitwithlove.com
See details


EASY OVEN ROASTED BABY RED POTATOES - NATASHA'S KITCHEN
May 30, 2013 · Ingredients for oven roasted baby red potatoes: 3 lbs baby red potatoes, unpeeled 2 Tbsp extra light olive oil 1 1/2 tsp dry parsley 1 tsp sea salt or 3/4 tsp table salt 1/2 tsp freshly ground pepper 2 cloves garlic, pressed. How to make oven roasted potatoes: 1. Cut potatoes …
From natashaskitchen.com
See details


PERFECT ROAST POTATOES | RECIPES | DELIA ONLINE
Nov 27, 2020 · Delia's Perfect Roast Potatoes recipe. The amounts here are not vital because it depends on who's greedy and who is on a diet and so on. I find that 8 oz (225 g) per person is enough – yielding three each and a few extras for inevitable second helpings! I like Desirée best of all. Watch how to make Perfect Roast Potatoes …
From deliaonline.com
See details


ROASTED LEG OF LAMB | BETTER HOMES & GARDENS
Substitute a 5- to 6-lb. boneless leg of lamb roast for the bone-in leg of lamb. Prepare as directed, except roast 2 to 2 1/2 hours for medium-rare (135°F) or 2 1/2 to 3 hours for medium (150°F).Per …
From bhg.com
See details


OVEN ROASTED YUKON GOLD POTATOES RECIPE - EAT SIMPLE F…
Preheat oven to 425F. Line a baking sheet with aluminum foil.; Toss the peeled and halved potatoes in olive oil, salt, and pepper (in a bowl or on the pan). Place potatoes flat side down (see picture) …
From eatsimplefood.com
See details


ROASTED BONELESS LEG OF LAMB - PINCH AND SWIRL
Mar 30, 2021 · Olive Oil: Good, extra-virgin olive oil.; Dijon mustard: I recommend creamy.; Garlic: Firm, plump cloves with smooth, silvery skin.; Herbes de Provence: Or a blend of dried herbs and minced fresh rosemary.; Kosher Salt:; Black Pepper: Ideally freshly ground.; Keys to Success. It all starts with prepping your lamb …
From pinchandswirl.com
See details


CRISPY & CREAMY ROASTED GREEK POTATOES RECIPE WITH GARLIC, LE…
In a Dutch oven, boil potatoes until they're tender, but not too soft, about 10 to 15 minutes. Drain potatoes. In a large bowl, combine olive oil, lemon juice, oregano and garlic. Stir to combine. Add potatoes and coat evenly in mixture. Put coated potatoes …
From 30seconds.com
See details


LAMB BREAST (UNROLLED, GRILLED & ROASTED INSTRUCTIONS) - BAKE IT …
Jul 15, 2021 · (Left to right) - step 1 Clean & pat dry - step 2 Apply the lamb rub - step 3 Grill and sear. Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.; Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely. Massage the lamb …
From bakeitwithlove.com
See details


20 LEFTOVER LAMB RECIPES - EASY WAYS TO USE LEFTOVER LAMB
Apr 01, 2022 · We love serving lamb with rich and creamy scalloped potatoes and honey balsamic glazed Brussels sprouts . When it comes to wine pairings, lamb goes incredibly well with a medium-to …
From delish.com
See details


¿Estás a dieta o simplemente quieres controlar los nutrientes e ingredientes de tu comida? Le ayudaremos a encontrar recetas por método de cocción, nutrición, ingredientes...
Compruébalo »

Último blog

Búsqueda relacionada