Leg of Lamb : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 26 Aug 93 11:02:57 +0200


From: ccb@blizzard.corp.sgi.com (Cynthia Besselman)


Leg of lamb
many cloves of garlic
lots of oregano and pepper
lots of lemon juice
a bit of salt

Place many cloves of garlic under the skin/into the meat all around the
leg.  Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit
of salt on to the meat.  Cover with aluminum foil & bake.  The meat
should still be brown/pink when done (Approx 1.5 hrs).  I like to
uncover the last 1/2 hour to get a crust on the leg. 

From: ccb@blizzard.corp.sgi.com (Cynthia Besselman)


Leg of lamb
dijon mustard
italian breadcrumbs

Bake leg plain (no spices), covered with aluminum foil, 1 hour till
mostly done.  Take out of oven, cover with dijon mustard and italian
breadcrumbs.  Bake for 1/2 hour more (until breadcrumbs are browned). 
Take out of oven, slice meat & put back into the juices of the pan. 
Serve hot. 

From: fixer@faxcsl.dcrt.nih.gov (Christopher Tate)


Leg of lamb

3-4 tblsp  olive oil
2 tblsp    regular or low-salt soy sauce
1          crushed garlic clove
1 tblsp    crushed rosemary
1 tsp      lemon juice, optional

Trim the lamb as thoroughly as possible, then butterfly it.  This is not
a particularly easy process, but it lets you roast the lamb in 1/3 the
time of doing it "as is". 

To butterfly the leg of lamb, you'll slit down to the bone where it lies
closest to the surface, and then cut it out carefully.  Use a sharp
knife!  You'll also need to get out the kneecap, which is not hard, but
a pain.  When you're done, you'll have exposed a thick vein of fat that
was next to the bone; trim this out as well. 

When you're done, you'll have a mess.  :-) Essentially, you've
"unwrapped" the meat from around the bone, so that it can lie flat on a
roasting pan.  If there are any particularly thick parts that won't lie
flat, slit them (in the direction that the bone used to run) so they

You may wish to cut off the portion of meat closest to the shank (the
narrow end), because the white tendons there can make that meat tough. 
Use it for stock, or remove the tendons and use the rest for shish
kabob...  use your imagination.  Don't waste it; it's *lamb*!  :-)

Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or
similar self-sealing bags work extremely well) and pour the marinade
over it.  Work it through the bag with your fingers to coat the lamb,
seal the bag, and put it into the refrigerator.  Marinade it for at
least an hour; overnight is better. 

To cook - this is the method that Julia Child calls "broil-roasting;" it
produces very good results in a surprisingly short time.  Arrange the
lamb on a roasting pan, butterflied out so that it lies flat, with the
"skin" side (i.e.  the outside, not the meaty part that lay against the
bone) up.  Put it under the broiler for 5 minutes.  Yes, you read that
right - just a couple of minutes.  This is to seal the surface. 

Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven
and roast for about 20 minutes, depending on how thick it is and your
desired degree of doneness. 

When it's done, take it out and let it sit at room temperature for 10
minutes before carving, in order to let the meat reabsorb the juices. 
Butterflied lamb is a breeze to carve, but less tidy-looking than a
straight roasted leg. 

From: alisonjw@spider.co.uk (Alison J Wyld)


Leg of lamb
fresh rosemary
lemon juice 
olive oil

Well, this is how I make it.  I always make it on a Sunday, so on
Saturday night I:

Make slits in the lamb and insert slivers of garlic and fresh rosemary
Rub the lamb all over with lemon juice and olive oil (I use my hands). 

I leave the lamb overnight in my (very cool) kitchen.  You should
probably put it in the fridge. 

On Sunday morning, I get up, rush around and realise I am late for
church.  At 10.30 I wrap the lamb loosly in foil and sit it in a
roasting tray.  I put it in the oven, light the oven and set it to
150 deg.C.  Then I run out the door.  

At about 12.45 I walk back through the door to the gorgeous smell of
cooking lamb.  I unwrap it and replace it in the over for as long as the
potatoes and veg take to cook.  When the veg are done, the lamb is
juicy, falling of the bone tender and wonderful to eat.  It is not
remotely pink, though - pink lamb is a treat I save for restaurants. 

I have never tried making this on another day of the week, but you
could, and I've only ever timed it using a church service - I expect a
clock would work too. 

From: Arthur_Noguerola@vos.stratus.com


Leg of lamb
lot of garlic
some ginger and rosemary 
a little soy sauce

Well Julia Child's method of butterflying the leg is best in my
opinion...  Simply butterfly it (ie debone and cut large sections so
they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). 

Place dish or glass roasting pan to marinate with lotsa garlic (you can
never have too much garlic), some ginger, rosemary - and I add a little
soy sauce.  You may off course vary the spices to your liking.  Let sit
for at least 2 hours. 

And here's the best part you can broil it or grill it and it cooks (to
pink) in ~15 - 20 minutes..  Let sit for 10 mins after cooking and slice

From: andrea@moonlight.berkeley.edu (Andrea Goldsmith)


Leg of lamb
1/4 cup   olive oil
3-4       large cloves of garlic
2 tblsp   Dijon mustard
3 tblsp   chopped rosemary

Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. 
Slice enough garlic slivers to fill each slit, and push the garlic
slivers completely into the slits.  This should use 1-2 cloves of

Chop up the remaining garlic, and combine with the oil, rosemary, and
mustard to form a paste.  Spread the paste evenly over the top of the

Preheat oven to 425

Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and
continue cooking for an additional 12 minutes/pound for medium rare, 20
minutes/pound for medium. 

From: alisonjw@spider.co.uk (Alison J Wyld)

Source: Rosemary Connelly's "New Hip and Thigh Diet Cookbook"


lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor)
1 clove chopped garlic
1 handful of parsley
Dijon mustard
a little vegetable stock

Use lamb gigot chops (these are slices across the leg, with the bone
removed.) Cut off all visible fat. 

Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of not-quite-fresh bread in a food processor with a
clove of garlic and a handful of fresh parsley). 

Heat a heavy pan without adding any fat - a non-stick frying pan for
example.  I used a shallow Le Creuset casserole for the whole thing. 
When its really hot, drop in the lamb chops.  They should seal at once. 
Count to about 20, then turn.  Count to 20 again.  The chops should be a
definate brown.  Lift out of pan and place in roasting tin.  Spread a
thick layer of Dijon mustard onto chops.  Put a thick layer of crumb
mixture on top - its OK if some falls off into the dish.  Cook at 220 C
(sorry don't kow other measures) for 20 minutes.  Remove from oven. 
Lift out chops to warmed serving dish.  Place roasting tin on top of
stove and deglaze with a little vegetable stock.  Thicken with
cornflour/arrowroot if you like. 

Pour gravy over and serve. 

I served this with baked potatoes (this is the correct UK spelling) and
steamed veggies (broccoli, mange-tout and baby sweet-corn).  It was

A variant might be to deglaze the pan with a little red wine, and
thicken with redcurrant jelly. 

This was really yummy, and my non-dieting hubby loved it too.  I had two
very small chops (probably totalled 4oz) He had two very large chops. 

From: arielle@taronga.com (Stephanie da Silva)


Leg of lamb (about 6 pounds)
8 cloves  garlic
juice     of one lemon
1/2 tsp   rosemary
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 needed.  Heat before serving.

From: tron@fafnir.la.locus.com (Michael Trofimoff)

(Serves about 6)

1 Leg of lamb (deboned, trimmed of fat, and cubed to fit on BBQ skewers)
1 pkg       Italian Salad Dressing mix
1-2         Red onions (sliced into pieces to fit between lamb on skewers)
1 pkg       small red tomatoes
4-6 cloves  whole garlic, peeled & mashed
Juice       of 1 large lemon
Black pepper
olive oil

Place cubed lamb (or chicken) into large non-aluminum bowl.  Prepare
salad dressing according to instructions on package, using olive oil and
vinegar.  Add salad dressing, lemon juice, black pepper(to taste), and
mashed garlic cloves to lamb.  Mix well to incorporate everything. 
Cover, and allow to marinate overnight in the refrigerator. 

Arrange lamb, onion slices, and tomatoes on BBQ skewers.  At this point,
you can discard the marinade, or reserve it for basting.  Cook over
medium-high heat on BBQ grill till desired doneness is achieved.  (This
tends to produce the occasional flame from the BBQ grill, so keep a
water squirter handy)

From: twain@carson.u.washington.edu (Barbara Hlavin)


Leg of lamb, 4 to 6 pounds 
1 clove   garlic, peeled and sliced 
4         fresh mint leaves (or dried rosemary) 
3 tblsp   olive oil
2 tblsp   vinegar 
1 tsp     Worcestershire sauce 
1 tsp     paprika
1/2 tsp   salt 
2 tblsp   sugar 

With a Julia Child-autographed stabbing knife, pierce the lamb in
several places and insert garlic slices and mint (or rosemary). 

Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper
and sugar.  Add enough flour to thicken this muck into a paste.  Rub it
all over the meat to coat.  Then roll the lamb in flour and plunk it in
a pan. 

Shove the pan into a 500-degree oven until the crust has hardened and
browned lightly.  Reduce the oven temperature to 325 degrees and bake
the lamb until done to your liking (somewhere around 30 minutes a

boy, that's going to be good.  but if anybody reaches for seconds, hit
them on the fist with the spatula.  You want to save some leftovers to
serve with this:

Supersauce For Leftovers:
3 tblsp      butter 
3 1/2 tblsp  flour 
1/2 tsp      dry mustard 
1/2 tsp      curry oowder 
1/2 tsp      paprika 
1 1/2 cups   beef stock 
3 tblsp      sherry 

Melt the butter in a saucepan, add the flour, mustard, curry and paprika
and stir-cook a few minutes. 

Add the broth and heat, stirring until it is smooth and has thickened. 
Gloop in the sherry.  Serve over rewarmed slices of lamb. 

From: arielle@taronga.com (Stephanie da Silva)


1          whole leg of lamb (approx. 6.5 pounds)
1.5 tblsp  cumin seeds
3 tblsp    black peppercorns
3 tblsp    dried orregano leaves
3 tblsp    dried thyme leaves
0.5 tsp    sea salt (I use regular salt)
3-4        dried chipotle chile (essential - these are smoked jalapeno)
3 tblsp    olive oil
8-10       prickly pear cactus pads (optional - these are sold as nopales)
6 cups     reserved lamb stock (I use beef stock with equally good results)
salt and pepper to taste

Preheat oven to 325

Trim fell and fat from leg of lamb.  (The fell is is what gives lamb its
strong taste.  It is important to remove it as thoroughly as possible). 
Remove hip bone with a boning knife (I usually leave this on, it just
makes carving the lamb a little more difficult).  Re-form the lamb and
tie tightly with kitchen string.  Make a stock with the bones and
trimmings and set lamb aside, covered with plastic wrap. 

In a small iron skillet, saute the cumin seeds, peppercorns, orregano,
and thyme over medium heat to release their flavours.  Stir frequently
and remove when they turn brown and start to smoke.  Add salt and one
broken chipotle chili, and grind the mixture into a fine powder in a
clean coffee grinder. 

Rub lamb with olive oil and then coat uniformly with generous amounts of
the spice mixture.  Place on a rack in a shallow roasting and roast for
1 hour and 15 minutes - until a meat thermometer registers an internal
temperature of 120 F.  Rasie heat to 450 F to brown exterior for 5 to 10
minutes (the meat thermometer is important to judge the doneness of the
meat).  The internal temperature should rise to 130 F.  Remove from oven
and let rest for 15 min.  before carving to allow the meat juices to be

While the lamb is roasting, wash the prickly pear cactus pads in cold
water, after removing the thorns with a paring knife, brush with olive
oil and sprinkle with salt and pepper.  Grill over a low charcoal fire
or under a broiler for about 5 min.  per side or until tender. 

To make the sauce, pour the fat from the roasting pan and add the lamb
stock (or beef stock in my case), and remaining broken chipotles. 
Reduce over high heat, stirring occasionally, until stock is reduced by
two-thirds.  Adjust seasoning.  Carve lamb and serve on the platter with
rice, garnish with cactus pads and spoon sauce over meat. 

Lamb can marinate overnight in the refrigerator, covered with plastic
wrap.  It is important to let it sit at room temperature for 4 hours
before cooking. 



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