Boneless leg of lamb. (3 1/3lbs) What should/could I do with it?

Question

It's deep frozen and I am in no hurry to make it, but I'd like to make it for tomorrow dinner. Give me your best shot. Please.
In the morning I'm go shopping for the best recipe that I'll use.

All good ideas. Options I didn't even consider... which to pick. I'll choose best answer after I make the dinner. I don't recall ever preparing lamb from scratch before. If I don't/didn't choose you, that doesn't mean I won't try your recipe in the future. Hungry, just reading them all. Thanks everyone.

Answer 1

Here is the one I grew up on and even people who said they hated lamb loved this after I made it this way. Take it out now to defrost in the fridge if it is frozen Get some fresh garlic, peel and slice into thin slices. Also make sure you get a large jar of only Gulden's Brown Mustard. Rub in a mixture of salt and pepper into the lamb's surface (you can also use some Bell's poultry seasoning here too if you wish). Stab the lamb all over with a bunch of knife point slits and insert a garlic sliver into each slit. Smother the entire lamb all over with Gulden's Brown mustard (no other mustard will do it - certainly not yellow mustard). Cover with foil and roast until the center is slightly pink. Let stand for ten minutes, carve, and enjoy with a nice red wine like a Merlot.ENJOY!

Answer 2

This may help in the future. I just did this last weekend. It is easy not a lot of fuss and the flavor is amazing. Poke some garlic cloves throughout leg. Marinate in a mixture of olive oil, fresh lemon juice, fresh garlic, rosemary, salt & pepper. We then put it on the grill I am sure you could roast it as well. You need more time then just tomorrow unless you start the marinating early in the morning. It was wonderful though. I made brown rice and served it with Greek style yogurt. Enjoy.

Answer 3

defrost first, of course. No recipe really, just make a bunch of 1 inch slits all over the roast and place garlic cloves in the slits ( you may need to cut them in half lengthwise to fit in slot, depending on how big the cloves are ) rub outside of roast with a little olive oil and sprinkle with rosemary on all sides. Either bake in oven or on the grill ( if using grill put in a pan ) cook to inside temp of 135-140. for med rare, let sit covered for 10 mins out of the oven or off the grill for juices to redistribute. Done and Delicious ! Lamb is a very delicoius meat, enjoy !

Answer 4

I'm making an Oven-Baked Lamb Stew with White Beans and Savory tonight.

3 pounds of leg of lamb cut into 1.5 inch pieces
1 cup of chicken stock
1 pound of white beans (I'm using lentils, you can use canned since beans have to soak for a day)
1 28 oz can of Italian style peeled tomatoes, chopped (I bought 2 14.5 ounce cans of italian style diced tomotoes)
1 bay leaf
2 cloves
1/4 pound of salt pork, chopped (I'm using 4 slices of bacon)
1 celery stalk with leaves, chopped
1 carrot, chopped
2 tablespoons of fresh savory (I'm using 1/2 tablespoon of dried...McCormick's makes it)

Cut your bacon crosswise and cook it. Remove the bacon pieces. Brown the lamb in the grease. Set on a plate.

Cook your beans and reserve 2 cups of bean liquid.

Add everything but the lamb and bacon to the beans and cook some more (15 minutes).

Add lamb and bacon and bake for an hour. Add bean liquid if the liquid level goes down.

Answer 5

If you like Chinese food, then you might try 5-spice lamb. Fabulous Five Spice Chicken is a recipe that I like to switch with lamb. Serve it with white steamed rice and stir-fried baby bok choy, it's really good. It's just an idea!

Answer 6

If you are not going cook it tomorrow, defrost it and cut into 2 inch cubes. Marinate in red wine, salt, pepper, onions, 3 tbs oil and sliced green pepper.

Cut tomatoes. Drain meat from marinade. Mix with tomatoes, place in a grill basket, and place on grill. Turn basket when meat is half done.

When done, place in deep pan to let juices meld. Eat while still hot.

It's called shish kabob.

Answer 7

I just cooked one of those this week. I defrosted it and cut it up into pieces about 2" square. I rubbed each of them with steak rub and then with dried fresh mint leaves and dried fresh oregano. I stuck them onto skewers with cherry tomatoes and onion chunks in between them. I grilled them on the barbecue until they were crispy just on the outside but still tender inside. it was a great meal that made the kitchen smell like a restaurant when I brought them in.

Answer 8

Go to foodnetwork.com and click on recipes for lamb. There should be a source and ideas to prepare it. Good luck!

Answer 9

Awesomely Easy Sesame Asparagus

"Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds."

Prep Time:2 MinutesCook Time:10 MinutesReady In:12 MinutesServings:4 (change)

INGREDIENTS:
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste

DIRECTIONS:
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.

Tip:

To toast sesame seeds, toss them in a heavy bottomed skillet over medium heat until they are fragrant.


Fennel in Wine and Honey

"A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard."

Prep Time:15 MinutesCook Time:45 MinutesReady In:1 Hour Servings:8 (change)

INGREDIENTS:
4 fennel bulbs, trimmed and quartered
1/4 cup olive oil
1/2 cup chicken broth
1 tablespoon honey
1 cup white wine
1 teaspoon mustard seed
salt and pepper to taste

DIRECTIONS:
Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth and honey. Season with mustard seed, salt and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

Answer 10

Soak it in beer or wine to get the "wild" taste out. Do that overnite in or out of the fridge. Marinate it with ur seasonings while doing so. Grill it or fry it with flour. YUMMMMMMMMM
Good luck!!