How to prepare leg of lamb?

Answer 1

Mustard & Rosemary Roast Leg of Lamb

3 tablespoons whole grain Dijon mustard
2 garlic cloves, sliced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1 (4 lb) leg of lamb, well trimmed, boned
mint jelly

Rinse the lamb under running water, blot dry.
With the tip of a sharp knife, make several pockets at random intervals in the meat.
Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
Mix the mustard, rosemary and black pepper together.
Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
Place roast in preheated oven and cook for 15 minutes.
Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
While meat is resting, warm about 1/2 cup of mint jelly.
Slice into 10 equal portions and serve with warmed jelly.
10 servings

Answer 2

Pierce lamb in several places and insert slices of fresh garlic into each opening.
Rub lamb with rosemary.sage & thyme
Slice two onions and place in bottom of pan with 1/4 cup soy sauce.
Place leg of lamb on a rack over onions & soy sauce.
Roast in prehtd 350 oven 1 1/2 hours for each 3 1/2 lbs of lamb.
Baste several times. If dry - you can add a small amount of olive oil to onions. Enjoy!

Answer 3

YUM!! I coat the outside with olive oil, salt, pepper, and garlic powder. You can also make slits all over the roast and insert garlic. Place in a roasting pan, fat side up, on top of cut potatoes and carrots. Add a cup or so of water the the pan and a splash of gravy master or some beef boullion cubes. Roast on 450 for 15 minutes to get golden, then reduce heat to 325. cook until the internal temp reaches 145 (according to food safety) I like mine rare, so I take it out at 135 (remember, it will continue to cook a little). Serve with the roasted veggies. SO yummy. mint jelly adds to the joy. nsm

Answer 4

Hailey, Here is how I do mine. four-6 pound leg of lamb olive oil 3Tablespoons recent beaten rosemary sea salt and pepper about7 purple skinned potatoes entire four carrots 6 smalll entire onions one million one million/two cups of chickern broth one million tablespoon powdered garlic Preheat oven 425 whilst preheating rub the lamb with olive oil the rub at the rosemary pepper and salt set the leg straight at the most sensible rack of oven and positioned a roasting pan under it to seize the drippings cook dinner for half-hour then drop temp to three hundred blank and chop the greens on your liking and positioned them into the drip pan under the lamb, upload the garlic powder and abit extra rosemary to that. cook dinner for 60 extra mins and it is performed. Enjoy