Any bitchin' leg of lamb recipies out there?

Question

Not too many ingredients, bake or slow cooker. Thanks!

Answer 1

Forget leg, for a real bitchin' lamb dish, try a shoulder roast. More fat marbling, so more tenderness & taste.

Stab it with a sharp knife, insert thin slivers of garlic. Sprinkle with black pepper and rosmary. Heat oven to 350 F, put lamb in uncovered, fatty side UP! (very important so it bastes itself).

Reduce heat ot 300 and cook for about 1.5 -2 hours, maybe a bit longer. Test it by cutting off a slice and seeing if it is done inside. The very inside takes longer to cook, so you may take it out too early and have to put it back in.

Serve with zatzikee sauce (Greek) and sauteed mushrooms. Yum!

Answer 2

INGREDIENTS:
1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Answer 3

Too much garlic mentioned. Lamb has delicate essences that are covered by garlic. Rub in salt and pepper, cover with thin lemon slices, and 1/2 cup red wine or dark beer and slow-roast covered in a 275 degree oven for 2 1/2 to 3 hours or until internal temp is 140 degrees. Remove and allow to rest for 15-20 minutes while you increase the oven temp to 500 degrees. Deglaze the roasting pan with good red wine or dark beer and pour the liquid into a sauce pan and add a few sprigs of mint if you have it. Reduce by 1/3 over medium heat. Turn off heat and add 1 tablespoon of butter to smooth out the sauce. Season to taste. Return the meat to the roasting pan and place in the 500 degree oven for 10 minutes to make a crust on the outside. Slice the meat thin and serve with the reduced sauce.

Answer 4

(L)
Ingredients:
1 Whole Leg of Lamb, closely trimmed of all fat
10 Cloves of Garlic
1 Tbsp. Oregano
Salt and Pepper
2-3 Fresh Lemons
1 8oz Can Tomato Sauce
4 lg. Potatoes
1 lb. Fresh Green Beans
Directions:
Wash and pat dry the leg of lamb. Peel garlic cloves and cut in half lengthwise. Slash cuts 1" deep and insert garlic clove halves into the pockets. Rub lamb with oregano, salt and pepper. Squeeze quartered lemons over and place in roasting pan.

Put in oven at 325 degrees and roast for 1/2 hour. Squeeze additional lemon juice and pour tomato sauce over. Roast for another 1/2 hour. Meanwhile, quarter potatoes, then round endges to make small ovals and rub with salt and pepper. Brown in butter or oil in a frying skillet.

Place in roasting pan around lamb leg, basting with tomato sauce and juices from bottom. Continue to squeeze fresh lemon juice over all every twenty minutes or so. Cook until medium-well to well done, approximately another 3/4 hour. Trim ends from green beans and cut into 2"" lengths ... steam or boil until done to your taste (I do not recommend that they be too crisp, this recipe calls them to be cooked fairly well.

Carve Lamb, Ladle sauce over green beens and serve on the side.

I made this for a dinner party and two people scared me when they arrived and said that they did not like lamb. They ended up have seconds and thirds. Trust me .. it is wonderful. This is a version of Greek lamb that I learned from a lady who is now 80 years old.
for more details:

Answer 5

Go to epicurious.com, you are sure to find a bitchin' recipe there.