Enjoy a succulent lamb leg with a tasty marinated honey. Perfect for any cooking method, this recipe guarantees a tender and delicious fulcrum for your dinner.
Ingredients:
- Leg of lamb: Choose a 5-7 pound lamb for the best taste and retention of humidity.
- Condiments: Salt and pepper are essential for the basic dressing.
- Marinade: Combines the mustard of honey dijon, chopped garlic and fresh rosemary for a tasty rubbing.
Instructions for various cooking methods:
Oilss Fryer or Air Fryer (primary method):
Initially we tested this in the large outdoor fryer, see our product review here.
- Preparation: Pat the lamb roast with paper towels and shade generously with salt and pepper.
- Marinade: Mix the dijon honey mustard, chopped garlic and chopped rosemary in a bowl. Apply this marinade evenly on the Lamb.
- Prepare the fryer or the air fryer: The fryer from 400 to 425 degrees F.
- Kitchen: Place the lamb leg in the basket of the Oil without oil. Cook until the internal temperature reaches 145 ° F for medium-six.
- Rest: Remove the lamb, tends to an aluminum sheet and let it rest. This allows juices to redistribute throughout the meat, ensuring that it remains juicy when it is sliced.
Traditional oven:
- Preheat The oven at 325 ° F (163 ° C).
- Prepare The lamb as above and place it in a pan.
- Roast In the oven, it takes occasionally with the drips, until you reach the desired women, about 20 minutes per pound for medium-rough.
- Rest the lamb as described above.
Smoker:
- Preparation The smoker to maintain a temperature of about 225 ° F (107 ° C).
- Smoke The seasoned and marinated lamb for about 4-5 hours or until the internal temperature reaches 145 ° F for medium-rough.
- Wrap and rest The lamb in a sheet to keep it wet and allow it to rest.
Grill:
- Prepare The grille for indirect heat and preheat on a medium-high setting.
- Grill The lamb above the indirect heat, covered, turning occasionally, until it reaches the desired internal temperature.
- Rest The lamb according to the above instructions.
Suggestions for carnivorous experts as a girl
- Marine: For a deeper flavor, marinate the lamb during the night in the refrigerator.
- Internal temperatures for lamb: Use a instant reading digital thermometer for the most accurate results
- Rare: 120-125 ° F.
- Medium rare: 130-135 ° F.
- Middle: 140-145 ° F.
- Medium good: 150-155 ° F.
- Well done: 160 ° F and above
- Heating: To maintain the humidity, heat covered by a low temperature oven.
How to serve:
Serve your roasted lamb leg with one side of new roasted potatoes with mint, an almondine of fresh green beans or a vibrant Greek salad to counter the rich flavors. This makes a perfurched Easter party, but it is also great at any time of the year when Lamb is on sale.
Matching wine
Take the combination into consideration with a robust red wine like an shiraz or a cabernet Sauvignon to integrate the meal.
Store and heating:
- Warehouse: Keep the leftovers in an airtight container in the refrigerator for a maximum of three days.
- Heating: Heating gently in a covered dish in the low temperature oven to maintain the humidity.
Other great Lamb recipes
Lamb is a real pleasure and it is one of those things you generally not have every night. So for those special occasions in which you can enjoy them, here are some excellent recipes to consider:
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A wonderful oil without oil to “fry” a lamb leg with a honey glaze. Outside the world of the Lamb recipe!
Prevent the screen from going to sleep
Oilss Fryer or Air Fryer (primary method):
Season the lamb with salt and pepper everywhere.
Bang the mustard, garlic and rosemary in a small bowl together.
Rub a complete coating of the mustard mix everywhere and let the lamb rest in the refrigerator during the night.
Leave the lamb to rest at room temperature for 45 minutes to 1 hour before cooking.
In the meantime, prepare your oil-free fryer for 400-425 degrees F and place the lamb in the basket.
Put the basket in the fryer and cook until the lamb records 145 degrees F per medium rare.
- With Heat resistant glovesRemove the lamb carefully and try with a sheet to rest for 15-20 minutes.
Leave to rest while throwing vegetables into that fryer and lets them all become beautiful and crunchy.
Cut the lamb into thin 1/4 “pieces with a sharp knife and serve immediately.
Other cooking methods
Traditional oven:
- Preheat The oven at 325 ° F (163 ° C).
- Prepare The lamb as above and place it in a pan.
- Roast In the oven, it takes occasionally with the drips, until you reach the desired women, about 20 minutes per pound for medium-rough.
- Rest the lamb as described above.
Smoker:
- Preparation The smoker to maintain a temperature of about 225 ° F (107 ° C).
- Smoke The seasoned and marinated lamb for about 4-5 hours or until the internal temperature reaches 145 ° F for medium-rough.
- Wrap and rest The lamb in a sheet to keep it wet and allow it to rest.
Grill:
- Prepare The grille for indirect heat and preheat on a medium-high setting.
- Grill The lamb above the indirect heat, covered, turning occasionally, until it reaches the desired internal temperature.
- Rest The lamb according to the above instructions.
Internal temperatures for lamb: Use a instant reading digital thermometer for the most accurate results
Calories: 816Kcal | Carbohydrates: 5G | Protein: 127G | Fat: 28G | Saturated fat: 10G | Cholesterol: 396mg | Sodium: 434mg | Potassium: 1800mg | Fiber: 1G | Sugar: 2G | Vitamin A: 10Iu | Vitamin C: 1mg | Soccer: 42mg | Iron: 11mg
Faq
I recommend the bone in the lamb leg for the fried honey lamb. Obserless is okay if this is all you can find, but the bone in helps to kick the umami and deepens the flavor of the meat.
For lamb’s leg, which is an often and round roast of a cut, you want an internal temperature of 145 ° per medium rare, 160 ° by means and 170 ° for well done. Personally, I think cooking the lamb leg that lasts would be a parody, but some people only prefer super well -made meat.
It may not be my style, but for each one.
