i am cooking roast leg of lamb for dinner today has anyone got any good ideas on how to do it or what to add?

Answer 1

glaze with honey put 2 sprigs of rosemary on top of it roast in oven for 20mins per pound and enjoy!!

Answer 2

Make sure the lamb is room temperature before you start cooking, thats really important. The stab is with a sharp knife right donw to the bone about 10 times, in these little stabs place a peeled half clove fo garlic and sprigs of rosemary. If you really want a deep intense flavour fut 2 fillets of anchovy cut into about 6 pieces into the slits with the garlic, it wont make the labm fishy, it will dissolve during cooking and give a sweet salty taste.

Rub the skin with a little bit of olive oil and then cook, i normally cook for about 20 minutes less that the recipe says and I have always had lovely juicy, just slightly pink lamb.

Good luck.....happy eating

Answer 3

Baby, Baby, Baby! Am I the lamb cook for you?!

Take your leg of lamb & stab it like a psycho! No less than 50 blows! Fill those wounds alternately with rosemary, garlic, basil, and lemon zest.
Roast away!

Alternatively, coat your lamb with a mixture of parmesan cheese and garlic. You'll need to use a little olive oil to bind the cheese and garlic.
Again, roast away!

When you roast your lamb, make sure it's still pink when you take it out of the oven. It'll be really juicy and sweet!

Whatever you decide to do with lamb, mint is a good idea. Lamb can be a bit fatty; mint helps to cleanse your palate. Add mint to the stab-wounds, or add mint to the peas and/or potatoes.

I hope your meal is delicious!

Answer 4

try this recipe...

INGREDIENTS

* 6 pounds leg of lamb
* 2 garlic cloves, minced
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 teaspoon vegetable oil

DIRECTIONS

1. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.

OR:

INGREDIENTS

* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 1 teaspoon freshly ground black pepper
* 1 teaspoon lemon zest
* 3 cloves garlic, minced
* 5 pounds whole leg of lamb
* 1 teaspoon coarse sea salt

DIRECTIONS

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.


ENJOY!

Answer 5

Here is my favorite that I grew up on. Rub in salt and pepper on the surface. Stab the lamb many times with the tip of a sharp knife. Cut up fresh garlic into slivers. Insert the slivers into each of the stab holes in the lamb.Buy Gulden's Spicey Brown (only)mustard, and smear coat the entire leg of lamb with the mustard and roast as usual. Sprinkle on a little Rosemary too if you have it. It is fantastic!

Answer 6

This is how i do it eat oven to 175f place lamb on foil put lemon juice all ove then add dried oregano rosemary thyme and a few bay leaves wrap tightly and cook very slowly till cooked through and meat falls off bone this is how the greeks cook lamb and it tastes fab

Answer 7

The English way is to season the skin by rubbing in salt and pepper.
I prefer to stab the skin and press in slivers of garlic and small sprigs of rosemary.
Either way it should still be pink when you slice it. Let the joint 'rest' for at least 10 minutes before slicing and serving.
Lamb can be very 'fatty'. If you use the English method, serve with mint sauce as this 'cuts the fat.' Serve with roast potatoes and garden peas (also flavoured with a few mint leaves)

The French version would normally be accompanied with 'pommes dauphinoises' - sliced potatoes layered with single cream, grated cheese, and baked in the oven with a final layer of cheese on top, each layer should be seasoned with salt and pepper. Salad accompaniment.

Answer 8

coming from Greece we have a thing with lamb...
an easy recipe is to just add olive oil, water,salt, pepper and some fresh lemon (it takes away the very strong lamb smell), cover it with aluminum foil or cover if you have and let it cook at 200 Celsius for about a min of four hours. when you feel that the meat is soft enough uncover it and let it color a bit. save some of the juice to make a nice gravy.. good luck:)))

Answer 9

Brown the lamb in a pan with butter and a whole garlic then you can attach the lamb with fresh rosemary then wrap the oven dish with the meat in with tin foil then slowly oven cook

Answer 10

Rosemary goes wonderfully with lamb.

Lay the lamb on a bed of 3-4 sprigs of rosemary, and pop little bits into the skin of the lamb.

YUM!

Answer 11

I usually punch some holes in it with a veg knife and push some slivered garlic and Rosemary sprigs in,sometimes a few canned anchovy fillets,and roast it on a bed of Rosemary on a medium heat till its done
Then let it rest for a bit while you roast some spuds in the fat,parboil them first,whack the oven up to full,so they get crunchy fast