Fresh American LambWe carefully selected Anderson Ranch Lamb from Oregon, a naturally-raised lamb with no antibiotics or added hormones, ever!
Always an Easter
favorite, tender and delicious either roasted in the oven or grilled on the
barbecue. We recommend ½ to ¾ lb.per
Bone-InPreheat oven to 450°F.Mix rosemary, salt, and pepper in small dish.Rub half of spice mixture over larger end of leg of lamb.Slice 2 large garlic cloves into about 15 to 20 slivers and
mix with remaining spices in bowl.Cut 15 to 20 small slits in leg of lamb and place spiced
garlic cloves into the slits.Rub 3 tablespoons olive oil over the surface of the leg of
lamb.Place on rack in center of roasting pan and place in
preheated oven.Cook for 15 minutes at 450°F and then lower heat to 350°F
for rest of cooking time of 1 1/4 hours (or, alternatively, lower heat
immediately and cook at 325°F for adjusted cooking time).Remove from oven and test with instant read thermometer
inserted into thickest part of leg; consider lamb done at 130-140°F
(temperature will rise about 5 degrees out of oven).Cover with aluminum foil and let rest 10-15 minutes.Slice into thin slices and serve.
BonelessPrior to cooking marinade or season to your liking.Preheat oven to 325 degrees F (165 degrees C). Prepare a
shallow roasting pan with cooking spray.Place lamb in the middle of the prepared roasting pan.Roast lamb in preheated oven until an instant-read
thermometer inserted into the center reads 140 degrees F (60 degrees C), about
80 minutes. Remove foil and continue cooking until firm and meat is hot and
slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before
cutting to serve.
Rack of lamb is a delicious and tender treat that is becoming very popular across a lot of different cultures. In many cases is the show stopper of the dinner table. Lamb racks can be seasoned as simple as salt and pepper or with many different herbs and spices. Rack of LambPreheat oven to 350 degrees Fahrenheit.Spread a single layer of aluminum foil on the bottom of a baking dish large enough to fit the lamb rack comfortably.Place the lamb rack in the foil-lined dish, making sure it is completely covered.Bake for 30 minutes, or until cooked through and golden brown on both sides.Remove from oven and let cool for 10 minutes before serving.Lamb ShanksLamb shanks even though begin as a tough cut of lamb after slow cooking for 2 to 3 hours becomes most tender and succulent with lots of depth in flavor. Season. To begin, lamb shanks in a baking dish (or any oven-safe dish they fit snugly in). Rub or brush them with 2 tablespoons of olive oil. Be sure to get all sides. Then season generously with a blend of 1 teaspoon each of salt, pepper, and herbes.Roast at high temp.Place your lamb in the oven before it is hot and heat it to 450°F (232°C). Let the lamb roast at a high temperature, uncovered, for 15 minutes. Then, remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).Add remaining ingredients. As the oven cools off some (opening the oven door can speed up this process), add 1 cup chicken broth, 6 cloves of crushed garlic, 3 sprigs rosemary, and 3 sprigs oregano to the baking dish. Cover it with foil, overlapping 2+ pieces so that it seals securely and keeps the steam in.Roast low and slow. Return the covered lamb shanks to the oven and let them roast for 2 hours.Serve. Once done, remove them from the oven and serve immediately. Spoon the pan juices over the lamb as you serve.
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