Recipe for leg of lamb?

Question

Has anyone out there got a recipe for leg of lamb, that is a bit different from the usual way?

Answer 1

Ask your butcher to take the upper bone off and skim most of the fat on the leg. Pierce the meat with the end of a sharp knife. Insert a clove (half if they are big) of garlic into each slit. Sprinkle with some salt, freshly ground black pepper, and thyme or oregano. Place the leg of lamb on an oven tray. Cook over medium-to-high heat for about two hours covered with aluminium foil. If you like your meat crispy, take off the foil when it is cooked and keep in the oven for another ten minutes.
If you like roast potatoes with your lamb, you can place some potatoes around the meat, pour a little veg. or olive oil on the potatoes and cook together. Otherwise, you can accompany the meat with mashed potatoes or rice pilaf. I can also suggest a bottle of Merlot with this meal.

Answer 2

Serves 4-6
1 cup (250 ml) red wine
1/2- 3/4 cup (150 ml) soy sauce
1 Tbsp (15 ml) rosemary leaves, crushed
1 Tbsp (15 ml) fresh black pepper
4 cloves garlic, crushed
1 half leg of lamb, butterflied
1 Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9 x 13 (22 x 33-cm) pan works well).
2 Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occassionally.
3 Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill 3-4 inches (8-10 cm) from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes.
4 After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve.
For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don't be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone. Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. Depending on which end of the leg you have, you may need to puzzle over some of the weirdnesses of the bone shape. Don't discard the bone -- it makes interesting soup.

Answer 3

I always cook leg of lamb with Garlic & rosemary. Use a small knife and cut slits deep into the lamb. randomly insert cloves of garlic cut in half, and small branches of rosemary. I then use seeded mustard and olive oil and smear over the lamb sides and top. Lamb cooked med-rare to med is good as you get the best out of your lamb....

Answer 4

Try the Indian way; a raan of lamb. Don't have the recipe but I'm sure Google has. Be warned, takes a couple of days to prepare!

Answer 5

lamb stew you use lots off carrot's two leek's potatoes about four depending on how many for water an five spice powder salt to taste an some soya sauce couple of slices off ginger an let it simmer till cooked soft ... then thicken with cornflour !!!

Answer 6

goes relly well with rosmary and thyme yum yum