Does anyone have a good recipe for Leg of Lamb?

Answer 1

SAVORY LEG OF LAMB ingredients: *leg of lamb, about 5 -7 lbs
*chopped garlic *salt and paprika, to taste *3 tablespoon vegetable oil *flour, for dredging *3/4 cup vinegar *1 teaspoon salt *1 teaspoon pepper *1 teaspoon sugar *1 teaspoon paprika
*2 tablespoons Worcestershire sauce *3/4 cup flour, enough to thicken
PREPARATION:
-Pierce the meat and insert chopped garlic every inch or so. Sprinkle with salt and paprika. In a small bowl, combine remaining ingredients, adding enough flour to make a paste the consistency of thin waffle batter.
-Spread paste over the meat; dredge with flour. Brown in vegetable oil in an open pan in the oven at 500°. Remove roast and reduce heat. Place in clean, covered roaster. Add 2 1/2 cups hot water. Bake at 325°. until well done, about 20 minutes per pound. Meat will be tender and not pink. Take roast out 15 minutes before carving. Skim fat from drippings and thicken for gravy if desired.

ROAST LEG OF LAMB ingredients: *1 leg of lamb, about 5 to 6 pounds *salt and pepper *3 to 4 garlic cloves, crushed *1 can (10 1/2 ounces) condensed beef broth *1 soup can water *2 tablespoons vinegar *1 onion, sliced
PREPARATION:
-Rub leg of lamb with salt, pepper, and crushed garlic. Add beef broth, water, vinegar, and onion slices to the roasting pan. Insert meat thermometer into thickest part of the lamb, not touching bone.
-Put lamb in preheated 450° oven and bake for 15 minutes.
-Reduce heat to 350° and continue roasting until thermometer registers 145° to 150° for medium-rare, or 160° to 170° for well-done. Serve garnished with fresh parsley, if desired. If desired, simmer and reduce drippings, skim fat, and serve with the lamb.
Serves 8.

ENJOY ANY OF THEM OR BOTH. BYE.

Answer 2

If you like garlic, try lamb this way: Peel several cloves of garlic. Poke holes in the lamb and push each clove of garlic in about one inch. (the garlic will be almost "creamy" by the time you're done cooking) Season the meat with salt and pepper. Spread about 1/4 to 1/2 cup of Dijon mustard all over the surface of the lamb. Put the meat in a roaster with the fattest side up. Lay 4 or 5 sprigs of fresh rosemary on top of the lamb. I like to put some root vegetables (onion, carrot, potato, turnip, etc.) in the roaster with the meat.

Roast at 350 degrees until medium rare (145 on the meat thermometer). Let the meat rest under some foil for 10 minutes before you carve it. This keeps it moist all the way through.

Answer 3

Roast Leg of Lamb

INGREDIENTS:
1 leg of lamb, about 5 to 6 pounds
salt and pepper
3 to 4 garlic cloves, crushed
1 can (10 1/2 ounces) condensed beef broth
1 soup can water
2 tablespoons vinegar
1 onion, sliced

PREPARATION:

Rub leg of lamb with salt, pepper, and crushed garlic. Add beef broth, water, vinegar, and onion slices to the roasting pan. Insert meat thermometer into thickest part of the lamb, not touching bone.

Put lamb in preheated 450° oven and bake for 15 minutes. Reduce heat to 350° and continue roasting until thermometer registers 145° to 150° for medium-rare, or 160° to 170° for well-done. Serve garnished with fresh parsley, if desired. If desired, simmer and reduce drippings, skim fat, and serve with the lamb.

Answer 4

season your lamb with whatever you use. make hole in the lamb and stuff garlic cloves into the holes. bake untill desired doneness. when you are done cooking, take the juice and pour into an iron skillet, and bring to a boil. take some flour and add HOT water to it and mix it well making a thick gravy. (about 2 tbs. of flour) once your juice is boiling, add the flour water mixture stirring constantly, then reduce heat immediatly. keep stirring. if it becomes too thick, add more HOT water. Pour this "gravy" over cooked spaghetti noodles. YUUUUUUUUUMMMMMMYYYYYY. I ususally cut some meat into bite size pieces, put over the noodles, then pour the "gravy" overtop of all of if. I also serve sweet peas with this. My mother has been making this since I was a little kid. She got the recipe from a resturant in New Port Richey or Hudson Fla. (don't remember which city) P.S. on cooking time, I don't cook with instructions like that, I just cook untill barely any blood comes from the meat. oh and cook at 350 degrees. ENJOY!!!!! If you need aditional help or don't understand, feel free to e-mail me.....

Answer 5

Leg of Lamb
SUBMITTED BY: Johnna
"Tasty and juicy, perfect for a holiday feast."
Original recipe yield: 8 -10 servings
SERVINGS INGREDIENTS
8 pounds whole leg of lamb
salt to taste INGREDIENTS
8 pounds whole leg of lamb
salt &ground black pepper to taste
6 ounces prepared mustard
1 dash Worcestershire sauce
2 tablespoons all-purpose flour
4 cloves garlic, sliced (optional)
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.
Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.

Answer 6

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