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Big ol' hunk of lamb leg. Need inspiration!

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  • Big ol' hunk of lamb leg. Need inspiration!

    I bought a big lamb leg to roast tomorrow. I need some ideas and inspiration...been a good 20 years+ since I cooked lamb and even then I think I never had the seasoning of it and the deciding what temp/how long, etc.

    Lamb is problematic at best. I was married to a Greek man for too long and have too many bad lamb stories. I got it because my son and husband like it.

    You wouldn't want to know any of my bad lamb stories.

  • #2
    I like to bone and tie roasts, and leg of lamb can be butterflied, too. But if you're not a whiz with a knife, that might be a bit too ambitious.

    Crush a lot of garlic cloves, mix with crushed black peppercorns and rosemary. Rub on the surface with olive oil before baking.

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    • #3
      My favorite is to butterfly it, stuff it with a mix of spinach, mint, basil, olive oil, pine nuts, etc (just wiz everything up in a food processor and spread it over the inside). Tie it back up salt and pepper. In the over at 350 for 25 min or so per lb. I like it med-rare, so I pull it at 130ish and let sit.

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      • #4
        inspiration ?
        Eat it before I do,

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        • #5
          there are a few ideas here
          Recipe Finder - search results page lamb leg
          i usually just bung it in the oven on super hot and roast till the fat is crispy and the meat is still medium rare.

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          • #6
            Rosemary and a smoker is all the inspiration you need.

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            • #7
              Make small, deepish cuts all over the leg. Slice some garlic cloves, and stuff them along with fresh rosemary leaves into the cuts. Rub fat (butter or oil) all over and sprinkle with salt and pepper. Bake for ages (5-6 hours or longer) at 160C, cover with alu foil if it is getting too dark for your liking. Take out of the oven, rest for 15min and devour! That is what happens in our house on regular basis.
              Ps sometimes I bake it on a "trivet" made out of roughly sliced vegetables and then I blend the lot to make gravy - YUM!

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              • #8
                Overcooked it's not so great, but medium-rare it's heaven. Goes very well with Rosemary.
                "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

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                • #9
                  Thanks everyone! I'm actually enthused about eating it now.

                  Looks like garlic, rosemary and a long slow cook for the win. I passed up the chance to let my daughter's partner (who is a butcher) de-bone it, so no stuffing.

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                  • #10
                    I was shocked that I could make one. It was surprisingly easy.

                    The Wilderness Childe: Roast Leg of Lamb

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                    • #11
                      Rosemary and a smoker is all the inspiration you need
                      smoked hogget chops are divine.

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                      • #12
                        Originally posted by Blueberry View Post
                        Ps sometimes I bake it on a "trivet" made out of roughly sliced vegetables and then I blend the lot to make gravy - YUM!
                        Brilliant, Blueberry. I will have to try this!
                        Annie Ups the Ante
                        http://www.marksdailyapple.com/forum/thread117711.html

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