I'm cooking leg of lamb tomorrow?

Question

My in-laws are coming to lunch. How can I make a boring joint more interesting? (Culinary answers only, please !!)

Answer 1

Make slits and insert lemon and cloves of garlic. Don't trim off any fat!! There is not as much fat on the meat we by today and the fat is what will flavor your vegetables and gravy. Sprinkle Lemon Peper seasoning salt all over then sear. Besure to sear all sides of it unitl nicely browned as this will keep juices in and will add flavor to your pan gravy and the vegetables you put in bottom of pan when it goes into the oven. As for Veggies you can add Potatos, Carrots and at least on large Onion quartered. If you have other root veggies that you like toss them in as well. If you like Rosemary you can toss a couple of fresh sprigs or sprinkle some over top of meat when you put in oven.

Don't over cook! Baste if you like. I usually roast in a covered roasting pan. When done remove meat and veggies from pan. Then separate and reserve fat and juices to make gravy
.
Measure the amount of fat and return it to the pan. Add equal amount of Wondra Flour to the pan and put on stove to heat. Stir constantly until flour looses white color and takes on some color. Slowly add the juices back in while stirring (with wisk if you have one if not use a fork), while making sure the liquid is fully encorporated (without lumps) into the gravy before adding more pan juices. Season to taste. Plate veggies and Carve Lamb and serve.

If you don't have Wondra Flour (which is the best for gravy making and cake pan flouring) then use regular flour but add it in a sprinkling motion over the fat to avoid clumping as much as possible.

Answer 2

Like some of the others make slits in the joint & in put slivers of garlic,juniper berries & rosemary.
Coat the joint in olive oil with the above mixture & leave to marinade for 1 hr before roasting.[not ot much oil as the lamb has enough of its own]

Answer 3

I am from Greece in my country the lamb we prepare it as following. we make slits as everybody propose for a 3-4 pound leg 12 slits.inside we poor salt pepper and garlic.
then we wash it with olive oil (1/2 cup) and then we add all around more salt and pepper.then we prepare to put it in the oven as follows we use thick aluminium foil and we place few vine-leafs,we place the leg on the leafs and we close firmly the aluminium foil. we put that on a skillet and then to the oven in 170 c for about 4 hours.
enjoy it!

Answer 4

Yogurt-Mint Marinated Grilled Leg of Lamb
1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

Roast Leg of Lamb, Greek Style
1 (8 to 10 pound) leg of lamb, bone-in, trimmed
2 lemons, cut in half
Salt and pepper
4 cloves garlic, sliced lengthwise
Dash oregano
8 ounces water

Preheat the oven to 450 degrees.
Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.

Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.

Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

Answer 5

I love the other answers and wouldn't try to compete, so may I suggest some accompaniments? Green peas braised with shredded lettuce; yorkshire pudding - if you're going the traditional route; most people serve yorkshire pudding with beef but I love it with lamb also; stuffing made with rice, dried apricots (those that don't need soaking), pine nuts, and flavoured with a little cumin.

I envy your in-laws!

Answer 6

I like my lamb deboned... butterflied.

I soak it over night in apple-juice, onions and fresh thyme...

Then I slit it and add onion slices... then grill or broil until rare to medium rare. Slice across the grain.

Very Yummy !! Have a good time with the in-laws !!

Answer 7

get the butchet to bone it and mint it. mint powder can de put into the space the bone came from and all over the outside, saves the need for mince sauce also very nice.
I did this last week with a sholder of lamb (I boned rolled and minted it myself)
mint also tasts great on chicken

Answer 8

Score the lamb and put fresh mint, rosemary and garlic cloves in the slits..........nice flavour to the gravy if making gravy with fat juice
Good Luck

Answer 9

Score it and insert chunks of lemon, garlic and rosemary into the cracks you make.

You will make a killer taste and soften the meat this way - it is lush
!

Answer 10

leave it on the lamb
then there be four
and the old ***** could iknit from the wool
some folk dont think


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