It only takes small changes to a traditional roast lamb recipe to make the dish taste different. If you crave a little variety in your roast lamb each time you make it, you should try this eclectic collection of recipes. They are very easy and incredibly tasty!
1. Greek roast lamb
Crush garlic cloves and mix with lemon zest, oregano, salt, lemon juice and olive oil. Make slits in a large leg of lamb and stuff with this mixture. Place the lamb on a roasting pan, surround with potatoes and roast for 20 minutes at 400°F. Remove the potatoes and roast for another 15 minutes at 300°F. Take the roasting pan out, add olives and the contents of a can of tomato and place over the stove. Simmer over low heat for 3 minutes and serve with the potatoes.
2. Roast lamb with apricot
Chop pumpkin, onion, zucchini and garlic, and place in a roasting pan. Dress with olive oil mixed with salt, pepper and lemon juice. For the stuffing, mix chopped apricots and couscous in a heatproof bowl, combine with water and let stand. Stir in egg whites, pine nuts, lemon zest and mint. Cover the roast lamb with this mixture, roll it and tie it up with kitchen string. Roast for 40 minutes and serve with the vegetables.
3. Roast lamb with lemon
Cut closely spaced slits over the entire surface of a shoulder of lamb, and rub a mixture of olive oil, salt and pepper into the slits. Sprinkle with lemon, garlic and rosemary, and place in a baking dish. Pour enough water into the dish to have it stand ¼ inch deep. The general rule is to allow 30 minutes of baking time for every pound of a lamb. Serve with roasted vegetables.
4. Slow-roasted lamb
Cook boned lamb shoulder in olive oil for 2 minutes on a skillet. Move the lamb to a baking dish. Arrange chopped onion and potato around the lamb, and dress the lamb itself with lemon juice, garlic, pepper, oregano leaves and wine. Cover the dish with foil and roast for two hours. Drain the juices off the baking dish and baste the lamb with it. Roast for another 20 minutes until the lamb and the potatoes are both golden brown.
5. Herb-roasted lamb
Mash a few garlic cloves and mix with pepper, salt and rosemary. Rub over a boneless leg of lamb and let it stand for an hour at room temperature. Transfer to a roasting pan and roast with potatoes at 400°F for 1 ½ hours. Once you remove the lamb from the oven, let it stand for 20 minutes before you serve it.
6. Roast lamb with prosciutto
Place a leg of lamb on a roasting pan and cut six slits into it, each ⅓ inch deep. Fold up slices of prosciutto and insert into each slit. Rub the entire lamb in olive oil and roast in the oven at 400° F for 15 minutes. Toss chopped potato in oil, salt and pepper, and arrange around the lamb. Let the lamb roast at 350° F for another 45 minutes. Drain excess fat and serve.
7. Traditional roast lamb
Place a leg of lamb in a roasting pan and dress with a mixture of garlic, pepper, salt, pepper and olive oil. Roast for 20 minutes. Arrange chopped potato, onion and pumpkin around the lamb, drizzle with olive oil and roast for a further 45 minutes. Take the vegetables out, broil for 10 minutes until well-browned and serve with the lamb.
8. Arni psito me patates
Start with a leg of lamb. Make short slits in various places and place a clove of crushed garlic in each. Rub the entire leg with a mixture of lemon juice, salt, pepper and butter, and place it in a roasting pan with the fatty side facing up. Roast at 450°F for 30 minutes. Take the lamb out, sprinkle with tomato paste and roast again at 350°F for a further 10 minutes. Serve with roasted potatoes and other vegetables.
9. Slow-roasted lamb shank
Pick up Frenched lamb shanks and cook them in a little olive oil over high heat in a skillet. Cook leeks in garlic in a saucepan until they are tender, add water, lemon rind, tomatoes and beef stock powder. Add oregano and pour over the lamb shanks in the roasting pan. Cover with foil and roast for 2 hours.
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10. Moroccan roast lamb
Cook ⅓ cup of dried, sour cherries in ¼ cup of orange juice for 10 minutes. Cook onion and garlic in oil for 10 minutes and add to the mixture, along with breadcrumbs, thyme leaves, cinnamon, cumin, fennel, lemon zest, pepper and salt. Place this mixture on a boned lamb shoulder and curl it to enclose the mixture. Dribble oil on it, roast in a roasting pan for an hour and serve.
There are many amazing roast lamb recipes to try this season. Start with these easy recipes and don’t be afraid to try something new. What’s your favorite roast lamb recipe? Are you going to try any of these recipes?