How do you make roast leg of lamb?

Answer 1

Fool proof, my favorite.

ROAST LEG OF LAMB
Leg of lamb (about 6 pounds)
8 cloves garlic
juice of one lemon
1/2 tsp rosemary
salt
freshly ground black pepper

Preheat oven to 325F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the
center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the
thermomoeter reaches 150F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving.

Mint sauce
----------
1/4 cup chopped fresh mint
2 tblsp sugar
1/4 cup boiling water
3/4 cup cider vinegar

Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and
let mint steep for five minutes. Add vinegar to mint and water mixture.
Taste the sauce and add more sugar if eeded. Heat before serving.

Answer 2

Roast Leg of Lamb

INGREDIENTS
2-3/4 cloves garlic, sliced
1 tablespoon and 1 teaspoon fresh rosemary
salt to taste
ground black pepper to taste
3-1/4 pounds leg of lamb
DIRECTIONS
Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

Serves 8

Easy Roast Leg of Lamb

INGREDIENTS
1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Serves 4

Answer 3

Remove fat from meat. Marinate lamb overnight in refrigerator with the following: 1/2 c. soy sauce
1/2 c. red wine
1/2 c. oil
2 bay leaves
2 cloves crushed garlic

Then spread 1 tablespoon butter, softened and ground pepper over lamb. Bake 15 minutes at 450 degrees then 1 hour or more at 350 degrees. Baste with any remaining sauce the last 15 minutes.