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Old 01-01-2008, 03:34 PM   #1
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Leg of Lamb

I have a leg of lamb thawing in the fridge as I type this. I doubt it will be ready for tonight, but perhaps tomorrow. Ideas, anyone?

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Old 01-01-2008, 03:42 PM   #2
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Generally I take garlic and cut it into slivers. Make some cuts into the leg and shove in the garlic and some rosemary. Then rub the appendage with EVOO and roast.
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Old 01-01-2008, 03:49 PM   #3
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This is kind of the direction I was headed, nice to see someone was thinking the same thing.

Is lower temp better, or higher?
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Old 01-01-2008, 04:18 PM   #4
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in addition to above, salt and pepper the outside liberally, 325 to 350 oven, check a reference like joy of cooking for minutes per pound . Lamb is very nice med rare (about 145 on an instant read thermometer) roast with root veggies (carrots potatoes onion parsnip etc) chopped in bottom of pan

I'm assuming this is a bone in leg?
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Old 01-01-2008, 05:57 PM   #5
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Yep, bone in. Whenever I can, whatever meat, unless it's a tenderloin or something like that.
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Old 01-01-2008, 06:24 PM   #6
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The best for me is to make some cuts into the leg and shove in the garlic and some rosemary at list 4 hours before cooking, leave it over night if you can
Also I like to brown and seal the meat on a high fire before I put it in the oven
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Old 01-01-2008, 08:01 PM   #7
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I like to make it with yogurt and lots of fragrant spices.

Make a marinade with the following ingredients:

2 cups of plain yogurt (greek or middle eastern)
1 tbsp of minced garlic
1 tbsp of red chili powder
1 tbsp of cumin powder
1 tbps of corrainder powder
(If you can dry roast whole spices and grind them it will taste even better)
juice of 1 lemon
salt
1/4 cup of freshly chopped cilantro
1/4 cup of freshly chopped mint
Mix it all together and pour it over the leg and let it marinate overnight

In the morning put it in a oven pan and bake it until tender. Garnish with more fresh herbs (cilantro and mint) and some sliced boiled eggs and fried onions and serve. It's delicious.
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Old 01-02-2008, 04:25 AM   #8
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Yakuta

Like this very much, thanks
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Old 01-02-2008, 06:08 AM   #9
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I normally do my leg lamb roasts rubbed in honey, garlic, parsley, chives, salt, pepper and balsamic vinegar. Add the par-cooked veges into the pan part way thru the cooking process.
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Old 01-02-2008, 08:41 AM   #10
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with leftovers (if any) hollow out some yellow squash refill with bits of lamb mixed with the removed squash,

Cook in a pan on the stove top in the Yogurt sauce from a previous post but cut the spices in half for this.
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