"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Thread Tools Display Modes
Old 01-11-2011, 08:45 AM   #1
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Boneless leg of lamb


Does anyone out there have a favorite recipe for the above? I want to roast mine (4lbs) in the oven. Should I brown it first, then put it into the oven?



I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-11-2011, 08:56 AM   #2
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Lyndalou, this is definitely a TNT recipe. Been making it, teaching it for years. Always a HUGE hit -- and SO easy! Your friends will think you worked really hard. Your 4-pounder will be fine, just be sure to use a thermometer (I like the digital probe) to ensure you don't overcook it. Overcooked lamb takes on a terrible odor.

Butterflied Leg of Lamb à la Provençale

makes 8 servings

1 Leg of Lamb, trimmed and boned (approximately 5 pounds trimmed weight)
(Be sure to ask your butcher to remove the fell.)

1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest

1. Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)
2. Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven--375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.
3. Let sit at least 10 minutes before carving.

Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-11-2011, 08:57 AM   #3
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I've never felt the need to brown a leg of lamb first, it has enough fat and browns quite well by itself. I do put down a bed of sliced onions under the roast, and I make stabs with a paring knife and insert cloves of garlic, and if available, sprigs of rosemary. Salt and pepper liberally. Then go for it!
Claire is offline   Reply With Quote
Old 01-11-2011, 11:15 AM   #4
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Rosemary and Garlic seems to be the favorite around here but if you need another way there is the Indian marinade and I can vouch that it tastes super and no there is no need to brown the lamb if you ever try this recipe:

3 cups of full fat plain yogurt (greek or middle easter is the best)
1 tbsp of freshly roasted and ground cumin
1 tbsp of freshly roasted and ground corrainder
1/4 cup of tomato sauce (canned)
1 cup of almonds, blanched and then ground
2 tsp of ground chili powder ( I make mine fresh with arabol chilies that are dry roasted and then ground)
salt to taste
Juice of two limes
2 tbsp of ground ginger
handful of freshly chopped cilantro
handful of freshly chopped mint

Stir the marinade ingrdeints in a bowl. Taste, adjust salt and pour it over the lamb. Let it marinate overnight.

Place in the oven and intially cook it covered for an hour and then cook it again open for 2 more hours.

Prior to serving, warm 2 tbsp of clarified butter or regular butter in a pan, add some sliced almonds and golden raisins until they are puffy. Pour it over the lamb.

Serve with naan. It's delish.
Yakuta is offline   Reply With Quote
Old 01-12-2011, 12:18 AM   #5
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,191
Yakusa your recipe is very near the Royal Lamb Korma I make using welsh spring lamb I grill it on a very fierce BBQ and eat it pink.
Bolas De Fraile is offline   Reply With Quote
Old 01-12-2011, 12:45 AM   #6
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,191
Butterflied Lamb Balkans style.

First get your Pekka out, if you don't have a Pekka make one by cutting a small metal beer barrel in half and finding a tray that will fit inside.

Marinade your lamb in evoo, lemon juice and garlic over night, prick all over and stick slivers of salted anchovies in the slits, it should be salted sardines but I doubt you will be able to find them.

Build a good hardwood fire and let it burn till it starts making a lot of embers.
Place big potatoes, onions half garlic heads and a good selection of root veg in the tray and dress with evoo, salt and a lot of pepper, sit your lamb on top, squeeze lemon juice over it.

Rake out of the fire a good thick base of embers and put your tray on top then cover with the Pekka, using a shovel cover the top of the pekka with embers.

Next get a chair a few beers and the Sunday news, papers sit next to the fire, using a rake and a shovel keep replenishing the embers. About 3 to 4 hours at wood mark 5 should do
Bolas De Fraile is offline   Reply With Quote
Old 01-12-2011, 01:15 AM   #7
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,863
Send a message via Skype™ to taxlady
Please explain "wood mark 5".
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-12-2011, 01:20 AM   #8
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,489
i do mine exactly the same way as claire. lamb is a beautiful thing all by istelf, so it needs few accoutrements.

a bone-in roast from a while back, with garlic and rosemary sprigs inserted, over quartered potatoes rubbed in s&p and fresh thyme.

before cooking:

ready to chow down:

"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 01-12-2011, 01:23 AM   #9
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,191
Originally Posted by taxlady View Post
Please explain "wood mark 5".
sorry Tax its a pun on the heat settings of a gas oven which go from Gas mark 1 to 10.
Bolas De Fraile is offline   Reply With Quote
Old 01-12-2011, 01:27 AM   #10
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,191
Good cooking Tom mate, do you use Mint Sauce with your roast lamb over there?

Bolas De Fraile is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:17 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.