can anybody give me a good recipe for a leg of lamb??

Question

i'm getting tired of the garlic-mint jelly thing. i want to impress my family this christmas

Answer 1

Mediterranean Leg of Lamb

Lamb makes a wonderful Sunday dinner roast. If you don’t want to roast a whole leg of lamb at once because it’s a lot of meat, ask the butcher to cut one leg into two roasts. Make half now, and freeze the other half for another day.

Ingredients:

Leg of lamb, with or without the bone in.
1 cup dry red wine
1 cup olive oil
5 cloves garlic, crushed
3 tablespoons lemon juice
1 tablespoon dried rosemary
1 tablespoon dried oregano

Procedure:

Place your leg of lamb in a pan large enough to hold it.

Combine the wine, 1/2 cup of the olive oil, 3 cloves of the garlic, and the lemon juice, rosemary, and oregano. Pour this marinade over the lamb, and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.

When the time comes to cook your lamb, preheat the oven to 425°F. Remove the meat from the marinade and place it on a rack in a roasting pan. Leave the rosemary needles and bits of oregano clinging to it.

Combine the remaining olive oil and cloves of garlic, and spoon this mixture over the lamb, coating the whole leg. Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don’t let it touch the bone.

When the oven is up to temperature, put your roast in and set the timer for 10 minutes. After 10 minutes, turn the oven down to 350°F, and roast for about 30 minutes per pound of meat, or until the meat thermometer registers 170° to 180°F.

Remove the lamb from the oven, and let it sit for 15 to 20 minutes before carving.

Yield: 3 servings per pound, each with no carbohydrates or fiber to speak of, and about 21 grams of protein. (This sounds low, I know, but remember: Part of that weight is bone.)




Roast Leg of Lamb with Parsley Crust

This easy-to-prepare "company" main dish is adapted from one prepared at Taillevent, the famed 3-star restaurant in Paris.

Makes 8 servings

Extra trimmings and bones from lamb upper leg
Bouquet garni: several parsley stems, celery leaves and sprigs of fresh thyme, wrapped in the green part of a leek and tied with cotton twine
2 whole heads garlic, unpeeled, cut in half horizontally
1 leg of lamb (about 5 pounds) bone in, trimmed of fat and tied (ask your butcher to do this for you)
1 tablespoon unsalted butter, softened
Sea salt and freshly ground white pepper to taste

Parsley Topping:
2 slices firm white bread, crusts removed
1/4 cup fresh flat-leaf parsley leaves
Sea salt to taste

1 1/4 cups cold water

Preheat the oven to 425 degrees F. In a 9 x 13 inch oval baking dish (just slightly larger than the lamb), scatter the trimmings, bones, bouquet garni and garlic, cut side down. Place the lamb on top and rub with the butter. Season generously with salt and pepper. Place in the oven and roast about 50 minutes to 1 1/4 hours (10 to 12 minutes per pound for medium rare, 15 minutes for medium). Turn the lamb several times while it is cooking, and baste occasionally.

Meanwhile, prepare the topping. Place the bread in a food processor fitted with the metal blade and process to fine crumbs. Add the parsley and process until well blended. For an even finer texture, force the crumbs through a tamis or fine mesh sieve. Season with salt and white pepper and set aside.

Remove the lamb from the oven and again season generously. On a large platter, place a salad plate upside down on a dinner plate. Transfer the lamb to the platter and set it, exposed bone side in the air, at an angle on the upside-down plate. Cover the lamb loosely with aluminum foil. Turn off the oven and place the lamb in the oven with the door ajar. Let it rest for at least 25 minutes and up to 1 hour.

Prepare the sauce. Remove the trimmings and garlic from the roasting pan and place the pan over moderate heat. Cook to caramelize the drippings, 2 to 3 minutes. Be careful not to burn them. Spoon off any excess fat, and add the 1 1/4 cups cold water to deglaze the pan, scraping up any bits that cling to the bottom. Lower the heat and cook until reduced by half (5 to 7 minutes). Strain through a fine-mesh sieve. Taste for seasoning and pour into a warmed sauceboat. Set aside and keep warm.

Preheat the broiler. Finish the lamb by spreading a thin, even layer of the parsley-crumb topping all over the lamb with your hands. Place the meat about 3 inches from the source of heat in the broiler, and broil, turning, until the crust is golden brown, about 6 minutes total. Watch carefully and DO NOT let it burn! Remove from the oven and carve. Serve with the sauce.

Wine Tip: This is just the celebratory meal to serve my favorite Bordeaux - Chateau Ducru-Beaucaillou, a Saint-Julien (and unfortunately, very expensive!).

Answer 2

Roast Stuffed Leg of Lamb Recipe
Makes 8 servings
Ideal accompaniments are mashed potatoes.


RECIPE INGREDIENTS

1/2 cup golden raisins

2 teaspoons grated lemon zest

1/4 cup mixed chopped fresh herbs (choose at least 3 from parsley, thyme, chives, mint, or oregano)

1 teaspoon kosher salt

5/8 teaspoon coarsely ground black pepper

1 tablespoon minced garlic

1/4 cup bread crumbs

1 teaspoon balsamic vinegar

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 5- to 6-pound leg of lamb, butterflied by butcher


RECIPE METHOD


Place the raisins in a small saucepan with 1/3 cup water. Bring to a boil and remove from the heat. Set aside to plump for 5 minutes. Drain the raisins and chop coarsely.


In a bowl, combine the raisins, lemon zest, herbs, 1/4 teaspoon salt, 1/2 teaspoon pepper, garlic, bread crumbs, balsamic vinegar, and 2 tablespoons olive oil. Stir with a wooden spoon to mix thoroughly.


Spread open the lamb and distribute the herb mixture evenly over the inside surface. Close the lamb by rolling one end to meet the other. Tie securely with kitchen string in several places. If any of the herb mixture falls out while rolling the lamb, use your fingers to stuff it back into any opening. Refrigerate for at least 4 hours or overnight.


Remove the lamb from the refrigerator and bring to room temperature. Preheat the oven to 450 degrees F.


Rub the lamb with 1 teaspoon olive oil and season with the remaining salt and pepper. Roast the lamb on a rack over a roasting pan. The lamb should cook 12 to 15 minutes per pound for rare to medium rare. Or use a meat thermometer to determine doneness: 125 degrees for very rare, 130 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done.


Remove the lamb from the oven and let rest for 20 minutes. Remove the strings and slice on a grooved platter to collect the natural juices. Serve.

Answer 3

get your butcher to debone it for you and then your marinated it olive oil rosemary garlic and crushed black pepper then once its marinaed overnight tie it up and roast it in the oven till its has a seared crust then add white wine deglaze the pan then add brown chicken stock and simmer to internal temperature 135 and then let it rest strain the sauce and when serving it buy rosemary with long stems and on a open flame put the tip of the rosemary so it will catch fire and extingwish it and serve with the rosemary smoke coming from the branch good luck cook lamb at 350

Answer 4

Roast Leg of Lamb
6 to 7 pound leg of lamb
1 whole bulb of garlic, separate into cloves, peeled
olive oil
juice of two lemons
salt, pepper, paprika
sprigs of fresh rosemary
Preheat oven to 425F.
Remove most of visible fat and discard.

Cut cloves of garlic into slivers. Make slits in meat with sharp knife and insert slivers of garlic (one in each slit).

Brush surface of meat with olive oil and squeeze lemon juice over all. Season with salt, pepper and paprika.

Place leg of lamb in roast pan and spread rosemary sprigs over top.

Roast 30 minutes.

Turn oven down to 325F and continue roasting, 30 minutes per pound total cooking time.

IMPORTANT: Do NOT baste.

When you slice meat, you will see the pockets of roasted garlic in the meat, which enhances the flavor.

Answer 5

Go to foodtv.com and search Emeril's recipes. He has one with garlic and rosemary that is just divine.

Answer 6

just wishing you merry christmas

Answer 7

boil it...+_+