Garlic-Herb and Paprika Roast Leg of Lamb Recipe | Diethood (2024)

FAQs

What herbs and spices go well with lamb? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

LAMB SHOULDER ROAST

It is different from the "leg of lamb," which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

This simply prepared (it's rubbed in a paste of just Dijon mustard, garlic, and herbs) rack of lamb is best served with equally unfussy vegetable sides, like grilled asparagus or baby artichokes.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Leg of lamb is traditionally roasted in a hot oven (190˚C–220˚C) though it can also be slow cooked at lower temperatures for much longer. Lamb leg steaks are widely available for pan-frying and grilling and diced leg can be used for stews, tagines and pies.

There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard and is not necessary.

Instead of cooking to prepare lamb for service, any cut of boneless lamb can be thinly sliced and tossed in a bowl with a small amount of bicarb soda and corn starch then chilled to tenderize. For our quick cuts 1-2 hours is enough, but our shoulder and leg cuts would need at least 8 hours or overnight.

What happens if you don't sear a roast before cooking? ›

Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.)

There are several ways to cook a lamb leg roast so that the meat does not dry out: Low and slow method: Cook the roast in a low oven (around 300°F) for several hours until it reaches an internal temperature of 145°F. This method allows the roast to cook evenly and slowly, preventing it from drying out.

Nutrition: Lamb is a nutrient-dense meat that is rich in protein, iron, and vitamin B12. It is also lower in fat than beef and has fewer calories. Versatility: Lamb is a versatile meat that works well in a variety of dishes, from meatballs and burgers to shepherd's pie and curry.

Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they're called a rack of lamb.

To make a flavorful lamb stew, you'll need some herbs. Choose your favourite combination of dried rosemary, sage, oregano, and thyme as your base first. Then, use your creativity with cumin, garlic, paprika, bay leaves, and coriander. You may serve your lamb stew with mashed potatoes or a side salad.

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs. Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.