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    Recipes — leg of lamb boneless

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    Roasted Leg of Lamb with Blackberry Glaze

    This Roast Leg of Lamb glistens with a blackberry glaze and is the ultimate meal for the holidays or a special occasion. Thank you to Albertsons and Safeway for helping me share this recipe with you.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 30 minutes
        •    Yield: Serves 12

    Ingredients

        •    5 lb. Open Nature boneless leg of lamb
        •    4 garlic cloves, cut in half
        •    3 tbsp O Organics extra virgin olive oil
        •    2 tbsp chopped O Organics fresh rosemary
        •    1 tsp kosher salt
        •    3/4 tsp ground pepper

    The Glaze:

        •    6 tbsp O Organics blackberry preserves
        •    2 tbsp Worcestershire sauce
        •    2 tbsp apple cider vinegar

    Method

    1. Preheat the oven to 425 degrees F.
    2. Cut 8 small slits over the surface of the lamb. Tuck a half garlic clove in each slit.
    3. Using kitchen string, tightly tie the lamb in several places (see photo above).
    4. In a small bowl, stir together the olive oil, rosemary, salt and pepper. Rub the rosemary mixture over the surface of the lamb.
    5. Place the leg of lamb in a roasting pan or on a rimmed baking sheet. Cook at 425 degrees F for 15 minutes.
    6. Decrease the heat to 350 degrees F and roast until a thermometer inserted into the thickest part of the meat reads 130 degrees F, about 1 ¼ hours. In the last 5 minutes of cooking, brush the lamb with 1/3 of the glaze.
    7. Transfer to a cutting board and let rest for about 20 minutes. The temperature will rise about 10 degrees as the lamb rests, bringing it to medium-rare.
    8. Brush the lamb with another 1/3 of the glaze. Slice against the grain. Serve with remaining glaze.
      The glaze: In a small, whisk together the blackberry preserves, Worcestershire sauce and apple cider vinegar.



    This great family recipe is thanks to Cookin-Canuck Recipes at https://www.cookincanuck.com/roast-leg-lamb-blackberry-glaze/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Provencal Lamb

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 6

    Ingredients

        •   1.5 kg leg of lamb
        •   2 tbsp olive oil
        •   3 onions, peeled and quartered
        •   1 bulb garlic, sliced
        •   250 g tomatoes
        •   2 glasses (370ml each) red wine
        •   250 g fresh green beans
        •   a few stalks thyme and rosemary

    Method

    1. Preheat the oven to 375°F. Rub the lamb all over with oil, salt and pepper. Put it in a roasting pan with the onion and garlic and roast for about 2 and a half hours, basting regularly. At intervals add in some wine and 4 cups of water.
    2. Dip the tomatoes in boiling water and peel off the skin. Cut them in half and add them to the roasting pan along with the beans and herbs, 30 minutes before the end of roasting time.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Provencal-Lamb-1412941

    Harissa Lamb and Lentils

    This hearty harissa lamb and lentils stew is the moreish weeknight dinner you need to try! Best served with Coles cauliflower rice.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   500g Coles Australian Lamb Leg Steaks, cut into 3cm pieces
        •   1 tbs Middle Eastern harissa spice mix
        •   2 tbs olive oil
        •   2 tsp garlic paste
        •   4 spring onions, thinly sliced
        •   400g can cherry tomatoes
        •   2 zucchini, coarsely chopped
        •   400g can lentils, rinsed, drained
        •   150g green beans, trimmed

    Method

    1. Place the lamb in a sealable plastic bag. Add the spice mix and shake to coat. Heat the oil in a large non-stick heavy-based frying pan over medium heat. Add the garlic and half the spring onion. Cook, stirring, for 1-2 mins or until spring onion softens.
    2. Add the lamb and cook, turning often, for 2-3 mins or until lightly browned. Add the tomatoes, zucchini and 1/3 cup (80ml) water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10-15 mins or until the lamb and zucchini are tender. Season.
    3. Stir in the lentils and beans and simmer for a further 2-3 mins or until heated through. Divide among serving bowls and sprinkle with the remaining spring onion.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/harissa-lamb-lentils-recipe/6570otv5