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Old 09-14-2011, 05:44 PM   #1
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Partial leg of lamb

Hey all, I have a partial leg of lamb (weight is just over 1kg or around 2lbs) that I thawed to cook tonight... And I don't know what to do with it! Normally I've cooked it with a marinade based with red wine, but I'm pregnant and paranoid since apparently only about 70% of the alcohol will cook off, so I need a new suggestion.

Any suggestions appreciated! Also, what are your preferred cooking times and temp?


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Old 09-14-2011, 05:58 PM   #2
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Butterfly it the marinate in Olive oil,lemon juice/zest,oregano,garlic.
Grill to Med rare. Or make kabobs with it.

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Old 09-14-2011, 05:58 PM   #3
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I would go Greek/Souvlaki style.

4 T fresh lemon juice
1 t dried oregano
3 minced cloves of garlic
Salt and pepper

A little olive oil won't hurt but is not required.
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Old 09-14-2011, 11:16 PM   #4
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sorry , i don't care for lamb, so am no help at all.
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Old 09-15-2011, 01:46 AM   #5
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i'm probably too late, but i would roast it with potatoes, baby carrots, and onions.

make some slits into the leg in a few spots, stuff each slit with a thin slice of garlic and a tiny sprig of fresh thyme and rosemary. rub ski with a bit of olive oil and sprinkle with a good amount of salt and pepper.

quarter potatoes and onions, add baby carrots and toss everything with olive oil, s&p, and paprika. place veggies into the bottom of a roasting pan, and roast for about 20 minutes at 400 F. (you're par-roasting the veggies so they're done at the same time as the lamb)

remove roasting pan from oven, stir potatoes/onion/carrots to turn, then place leg on top and put back into the oven. roast until meat reaches 140 F in the thickest part not touching the bone (140 if it's bone-in, 130 if it's boneless).

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Old 09-15-2011, 02:55 AM   #6
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Great suggestion: Butterfly it the marinate in Olive oil,lemon juice/zest,oregano,garlic.
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Old 09-15-2011, 01:43 PM   #7
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This is what I would do. No alcohol in this recipe.

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.

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