+ How to roast a Lamb of Leg +?

Question

I need a recipe that's easy to make!
This will be my first time Roasting a Lamb of Leg.

Answer 1

There's lots of good recipes but many forget to start at the beginning. It MUST be properly cleaned first. Some butchers will do this if you ask. There is lots of fat and silverskin (sinue) that needs to be trimmed prior to anything. I don't recommend you do this without knowing what you are doing. You'll need a sharp boning knife. It's east to take off too much so be carefull. If you don't it's really nasty to try to chew on. Bone in or out is up to you.

Once thats done you can insert some garlic in small cuts and maybe some rosemary. Then add a heavy coat of kosher salt & cracked black pepper, almost to the point that it looks like it fell on the ground. Most will fall off but the 'message' will get to the center.

Have some twine to tie it up so it doesn't cook out of shape.

Sear it first either at high heat under the broiler or in a pan til a nice caramelization occurs. Not too much yet and please don't burn it.

lower the heat to about 325 and let it go for 1 hour and check temp with a meat thermometer. Continue to check temp every 20 minutes until it is 130 F. Rememer it has carryover cooking once it's removed so don't over do it. Take it out and let it rest on a seperate dish before you take a knife to it or all the juice will pour our and ruin it.

Don't put the used pan in the sink. There's sauce in there. Hit it with some wine while it's hot to 'clean' it off. Pour it off through a fine seive and use it like stock for sauce or gravy.

Don't forget the mint jelly

Answer 2

I really like this recipe that I've used for years. Get several cloves of garlic and cut the garlic into long slivers (usually I get four pieces out of one clove of garlic.) I take a fillet knife or a skewer and make holes in the meat and push the garlic down into it. Next, salt the meat. Then, I spread Dijon mustard all over the outside. (plan on using about 1/2 a jar). lay fresh rosemary all over the top (also, make the fattest part to be the top) Bake at 325 for about 2 hrs. Check with a meat thermometer. I like it on the rare to medium rare side, which is about 130 degrees. Let it set on a cutting board under an aluminum foil tent for about 10 minutes so the juices go back into the meat.

Answer 3

Leg of Lamb

there are some very good recipes
try these sites:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3310103&contentGroup=MARTHA&layout=martha&rsc=ns2006_r1
http://www.cooks.com/rec/search/0,1-0,leg_of_lamb_roast,FF.html
http://www.chow.com/recipes/10114
http://southernfood.about.com/od/lambroasts/r/bl50610a.htm

http://www.pbs.org/everydayfood/recipes/roast_leg_lamb.html
Roast Leg of Lamb
Serves 12
½ cup olive oil
10 garlic cloves
Coarse salt and freshly ground pepper
1 boned, rolled and tied leg of lamb (about 7 pounds)
1 cup dry red wine
1 cup homemade or canned low-sodium chicken stock
1. Preheat oven to 400°. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
2. Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for medium rare, about 2 hours.
3. Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
4. Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

Answer 4

Roast Leg of Lamb
1 leg of lamb (6 to 9 pounds), trimmed
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
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° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°;). Let stand 10-15 minutes before slicing. Yield: 10-12 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7449