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Thread: Big ol' hunk of lamb leg. Need inspiration!

  1. #1
    Join Date
    Jan 2011
    Posts
    291

    Big ol' hunk of lamb leg. Need inspiration!

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    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. #2
    Join Date
    Feb 2013
    Location
    Portland
    Posts
    5,426
    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.

  3. #3
    Join Date
    Apr 2010
    Location
    Indianapolis IN
    Posts
    275
    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.

  4. #4
    Join Date
    Oct 2012
    Location
    ct
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    227
    inspiration ?
    Eat it before I do,

  5. #5
    Join Date
    Sep 2011
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    4,460
    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.

  6. #6
    Join Date
    Nov 2011
    Posts
    9,602
    Rosemary and a smoker is all the inspiration you need.

  7. #7
    Join Date
    Apr 2010
    Location
    Dear Green Place, Scotland
    Posts
    31
    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!

  8. #8
    Join Date
    Dec 2012
    Location
    Norco, California
    Posts
    1,312
    Overcooked it's not so great, but medium-rare it's heaven. Goes very well with Rosemary.

  9. #9
    Join Date
    Jan 2011
    Posts
    291
    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.

  10. #10
    Join Date
    May 2009
    Location
    Knoxville, TN
    Posts
    5,394
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    I was shocked that I could make one. It was surprisingly easy.

    The Wilderness Childe: Roast Leg of Lamb

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