Lamb recipes

Roast leg of lamb with honey soy glaze Recipe | Beef + Lamb New Zealand

Chilli roast lamb Recipe | Beef + Lamb New Zealand

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Yummy - Sticky Asian Lamb Ingredients: 8 lamb cutlets 4 tablespoons soy sauce 2 tablespoons honey 2 tablespoons sesame oil 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon red chili flakes (adjust to taste) 2 tablespoons rice vinegar Sesame seeds, for garnish Fresh cilantro, for garnish Instructions: Marinate the lamb: In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, red chili flakes, and rice vinegar. Place the lamb cutlets in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2 hours, preferably overnight for better flavor. Preheat the grill or pan: When ready to cook, preheat your grill or a heavy skillet over medium-high heat. Cook the lamb: Remove the lamb from the marinade, allowing excess marinade to drip off. Grill or pan-fry the cutlets for about 3-4 minutes on each side or until they reach your desired level of doneness. Serve: Arrange the cooked lamb on a platter and drizzle with any remaining marinade if desired. Garnish with sesame seeds and fresh cilantro. Enjoy: Serve hot as a starter or main dish, encouraging guests to eat with their fingers for an authentic experience! | Facebook

Roast Lamb Shoulder with Rosemary Recipe | Maggie Beer

443K views · 8.1K reactions | Slow-Roasted Lamb Shoulder cooked in chicken stock: If you have a lovely joint of lamb in the fridge and aren’t sure how to cook it, then this beauty is for you. Also works with a lamb leg. Recipe below, recipe for the Hellimli Yorkshire Puddings and Crunchy Herby Roasties in Dinner Tonight, link in bio! 🫶🏼💜💙🧿🙌🏼 Also, this DELICIOUS @lemar banger just came on @magicfm as I was editing the reel, and I just knew it was THE track to go alongside this perfect Sunday meal! 🎶🫶🏼 Please make it! Method: For a 1.5kg shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb shoulder 1.5-1.75kg, cook for an extra 30 minutesa covered (5 hours instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks | Meliz Cooks | Facebook

112K views · 254 reactions | Slow Roasted Leg of Lamb | For perfectly cooked meat that is melt-in-the-mouth tender, you must try my Slow Roasted Leg of Lamb. Slowly roasted at a low temperature, we add flavour... | By It’s Not Complicated Recipes | Facebook

Stella - 🐑🧄🍯 Bold, tender, and bursting with flavor, this Thanksgiving Lamb with Garlic and Honey Glaze will be the highlight of your holiday feast! INGREDIENTS: For the Lamb: 🐑 1 leg of lamb (4-5 lbs) 🧂 1 teaspoon salt 🌶️ 1 teaspoon black pepper 🧄 4 garlic cloves, minced 🫒 2 tablespoons olive oil For the Garlic and Honey Glaze: 🍯 1/4 cup honey 🧄 2 garlic cloves, minced 🫒 1 tablespoon olive oil 🍋 Juice and zest of 1 lemon 🌿 1 tablespoon fresh rosemary, chopped 🌶️ 1/2 teaspoon smoked paprika For the Roasting Pan: 🥕 2 carrots, chopped 🥔 2 potatoes, cubed 🧅 1 onion, quartered 1 cup chicken or lamb broth INSTRUCTIONS: STEP 1: PREPARE THE LAMB Season Lamb: Rub the leg of lamb with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for 30 minutes. STEP 2: MAKE THE GLAZE Combine Ingredients: In a small bowl, mix honey, garlic, olive oil, lemon juice, lemon zest, rosemary, and smoked paprika until well blended. STEP 3: PREPARE THE ROASTING PAN Arrange Vegetables: In a roasting pan, toss the carrots, potatoes, and onion with olive oil, salt, and pepper. Pour the chicken or lamb broth into the pan. STEP 4: ROAST AND GLAZE THE LAMB Roast: Preheat the oven to 325°F (165°C). Place the lamb on a rack over the vegetables and roast for 2 1/2 to 3 hours, basting every 20-30 minutes with the garlic and honey glaze, until the internal temperature reaches 145°F (63°C) for medium-rare. Crisp: For a golden finish, increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking. STEP 5: REST AND SERVE Rest: Remove the lamb from the oven and let it rest for 15-20 minutes. Serve: Slice the lamb and serve it with the roasted vegetables, drizzling any remaining glaze over the top for extra flavor. Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes | Servings: 6-8 | Facebook

cookefast

Butterflied lamb with lemon and paprika recipe

Recipe Yumm

Roast Leg of Lamb with Anchovy Cream

Hoisin-glazed lamb chops with charred greens Recipe | Beef + Lamb New Zealand

Mediterranean Garlic Herb Crusted Rack of Lamb | The Mediterranean Dish