Greek Style Roasted Lamb | Olive & Mango
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Greek Style Roasted Lamb • Olive & Mango
Chef Mia
Roasted Duck Legs with Black Pepper Sauce
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Roasted Duck Legs with Black Pepper Sauce
Description
These roasted duck legs with black pepper sauce are suitable for either daily meals or special occasions. They can be put on both Asian and Western dinner tables.
Ingredients
Scale
- 4 duck legs
- 2 oz ginger, peeled and crushed, divided
- 1/4 teaspoon salt
- 1/4 cup rice wine or sake
- 1–2 tablespoons whole black peppercorns, crushed (see Notes for more details)
- 2 tablespoons lightly crushed garlic
- 1/4 cup light soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons shaoxing wine
- 1 teaspoon sugar (to taste)
- 2 teaspoons sesame oil (or replace with vegetable oil)
- 1/2 cup water
Instructions
- Lightly pierce the meat side of the duck legs and score the skin. Avoid cutting through the skin.
- In a large bowl or tray, rub the duck legs with half of the crushed ginger and all of the salt and rice wine (or sake). Set aside for 10-15 minutes.
- In a mixing bowl, add the remaining crushed ginger, crushed black peppercorns, garlic, light soy sauce, oyster sauce, shaoxing wine, sugar and sesame oil. Stir to combine.
- Pat dry the duck legs. Use a shallow plate or tray which is large just enough to snuggle the duck legs on a single layer. Add about 6 tablespoons (90ml) of the marinade to the plate/tray. Then arrange the duck legs on a single layer to marinate the meat side. Alternatively, pour 1½ tablespoons of marinade over the meat side of each duck leg, then place them skin side up.
- If some of the marinade gets onto the skin of the duck legs, pat dry. Marinate for about an hour (or you can marinate overnight in the refrigerator). Reserve the remaining marinade to make the black pepper sauce later.
- Preheat the oven to 205°C (400°F). Arrange the duck legs skin-side up on a wired rack over a baking sheet lined with foil. Roast for about 35 minutes or until just cooked through. During the last 10 minutes in the oven, you can move them to the upper rack and switch to broil, or increase the heat to 220°C (425°F) to help the skin turn golden brown.
- While roasting the duck legs, transfer the reserved marinade to a small saucepan. Place over medium heat and once it starts to simmer, add the water. Adjust the heat and let the sauce simmer with the lid on for about 10 minutes until the flavors are combined and the sauce has reduced slightly. Taste and adjust to your liking with more soy sauce or sugar if desired.
- Transfer the roasted duck legs to serving plates and pour the sauce over them. Serve right away.
Notes
If you are short on time, it is okay to skip the first two steps.
Use more or less black peppercorns depending on how hot you want the sauce to be.
You can serve these roasted duck legs with black pepper sauce and either steamed rice or roasted/boiled potatoes on the side.
Nutrition
- Calories: 468kcal
- Sugar: 2g
- Protein: 49g
The Juiciest Oven-Baked Lamb Chops – Foolproof & Flavorful!
This oven-baked lamb chops recipe is the easiest and most delicious you’ll ever make! Perfectly tender and moist, it’s great for any gathering, holiday, or even a cozy movie night. Many people hesitate to cook lamb, but follow this step-by-step guide, and you’ll be a pro in no time! #LambChops #OvenBakedLamb #EasyDinner #HolidayMeals #TenderAndJuicy #HomeCooking #FlavorfulMeals
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Easy Baked Lamb Chops Recipe
Description
This easy baked lamb chops recipe is the easiest, juiciest, and comes together in under 30 minutes. They are pan-seared for a delicious crust, then baked until tender and juicy.
Ingredients
Scale
- 8 Lamb Chops medium size
- 1 teaspoon Blackpepper
- 2 teaspoon Salt
- 1 tablespoon Oregano dried
- ½ teaspoon Onion powder
- 2 teaspoon Thyme dried
- ½ tablespoon Smoked Paprika
- 3–4 Garlic cloves
- ½ Red bell pepper
- ¼ cup Olive oil
- Juice from ½ Lemon
- Fresh Parsley
Instructions
- Roughly process or blend the ½ red bell pepper, fresh parsley and garlic with a processor or chopper.
- Using a chopping board, divide the lamb rack into 8 chops (Depends how many chop your rack has).
- Transfer lamb into a bowl, add the chopped bell pepper mix with the rest of the ingredients and mix with your hands till well coated.
- Cover with a cloth or plastic and let it marinate for 1 hour in the refrigerator, but should come back to room temperature before cooking.
- Preheat Oven to 400°F.
- In a cast iron skillet, add about 2 tablespoon olive oil on medium heat, oil has to be very hot. Add lamb chops and sear each side for about 1-2 minutes. Repeat process for the rest of the chops.
- After all the chops have been seared, now transfer to the skillet. Avoid overlapping at this point, like the lamb chop under won't be fully cooked. Now put skillet into the hot oven.
- Bake at 400°F for 2-5( medium rare – medium), or 5-10 minutes (medium well- well done).
- If your skillet couldn't carry all 8 lamb chops, repeat the process with the rest. Make sure you wipe the skillet before putting next batch.
- Now remove from the oven and skillet and serve on a plate. If left in the skillet, it continues cooking.
- Garnish with the fresh parsley. Serve with your favorite side and dip. Enjoy.
Notes
Notes Make sure they are cut evenly to ensure even cooking. Can also add your favorite seasonings. The longer you marinate, the more tasty it becomes. Ensure the lamb chops reach room temperature before cooking. Do not overcrowd the pan. Avoid overlapping. Allow the baked lamb chops to rest for about 3-5 minutes. This will help them stay juicy and tender.
Nutrition
- Calories: 352kcal
- Sugar: 0.4g
- Protein: 42g
Rack of Lamb
This rack of lamb is coated with garlic and fresh herbs, then roasted in the oven until tender and juicy. The perfect recipe for any special occasion that takes just minutes to put together!
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Rack of Lamb with Garlic and Rosemary
Description
This rack of lamb is coated with garlic and fresh herbs, then roasted in the oven until tender and juicy. The perfect recipe for any special occasion that takes just minutes to put together!
Ingredients
Scale
- 2 racks of lamb 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 tablespoons fresh rosemary leaves minced
- 1 tablespoon thyme leaves minced
- 1 tablespoon parsley leaves minced, plus more for garnish
- salt and pepper to taste
- cooking spray
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
- Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).
- Remove the racks from the oven. Cover with foil and let rest for 10 minutes, or until the thermometer registers 125 degrees F.
- Slice the lamb in between the bones. Sprinkle with additional parsley, then serve.
Nutrition
- Calories: 482kcal
- Sugar: 1g
- Protein: 24g
ROASTED LEG OF LAMB
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Roasted Leg of Lamb
Description
An easy, fool-proof recipe, even for first-timers! So so tender and juicy, perfect for Easter, Christmas, and holidays!
Ingredients
Scale
- 1 (5 pound) bone-in leg of lamb, trimmed
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
Instructions
- Preheat oven to 350 degrees F. Line a shallow roasting pan with aluminum foil.
- Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
- Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately with mini hasselback potatoes.