"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Thread Tools Display Modes
Old 10-21-2006, 10:35 PM   #1
Senior Cook
Join Date: Jul 2006
Posts: 383
So I Bought This Boneless Leg Of Lamb...

got it from Sam's club. I'm tired of beef, chicken, and fish... i cook them all the time. so today, i bought a boneless leg of lamb from sam's club-a brand they are promoting from the new zealand lamb co-op.

i'm NOT real good with lamb... so anybody have any recipes, suggestions, etc.?


black chef is offline   Reply With Quote
Old 10-21-2006, 10:46 PM   #2
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I make slits in the meat and put whole or halved garlic cloves in.
Then make a mixture of lemon juice, olive oil, minced onion, salt, pepper
and oregan and rub on the lamb. Bake lamb basting with the juice as often as poss. I do it every 15 minutes or so. Peel some potatoes and roast along with the meat.


In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 10-21-2006, 11:03 PM   #3
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
I would do pretty much as pdswife said but would add some rosemary. It goes very well with lamb.
auntdot is offline   Reply With Quote
Old 10-21-2006, 11:29 PM   #4
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,115
You could cut it into cubes and make shish kebob.

As it's boned, you could unroll it and stuff it. Make a light stuffing of chopped parsly, garlic, rosemary, olive oil and lemon zest. Reroll it and roast it. Cook it as you would beef, rare, medium rare, etc.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-22-2006, 12:38 AM   #5
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,201
I absolutely love lamb. It has just a hint of that same gaminess found in venison, goat, and other members of that animal family. It has the texture of pork, but is more lean and succulent, and is tender.

Fruit juices such as orange, or apple also go well with lamb, as do the afore-mentioned rosemary, oregano, sage, etc. Sage and cracked black pepper make a wonderful combination with lamb all by themselves.

Lamb is great under the broiler, on the grill, or roasted in the oven. Cook until just a hint of pink is showing (about 145 degrees).

I dont like using mint for two reasons, first and formost, I hate mint! 2nd, I think mint overpowers the natural goodness of the lamb.

And that's my 2 cents worth.

Seeeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-22-2006, 01:03 AM   #6
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Goodweed - I really wished you liked lamb!!!!!

I hate mint with lamb too - for the very (second) reason you do - I love mint but HATE it with lamb - who would want to cover up that wonderful flavor?????

mmmmm - tomorrow might be a lamb day! And you are right about apples - I love to saute apples in butter, brown sugar, and cinnamon - excellent with lamb as long as I don't use my rosemary pesto/Dijon coating - it just doesn't go with that! lol

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-22-2006, 03:09 AM   #7
Sous Chef
Join Date: May 2006
Posts: 665
I mean ... really! Who on earth came up with the mint jelly idea? Whose demented idea of brilliant was that?!

Sometimes I compare the lamb of my childhood with that bright green shaking blob next to it ... and the lamb of my adulthood, fresh off the charcoal with a squeeze of fresh lemon juice

And I wonder!
XeniA is offline   Reply With Quote
Old 10-22-2006, 03:57 AM   #8
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Agreed. That mint jelly stuff is EVIL. But, traditional British mint sauce with lamb is YUM. Freshly chopped mint leaves, some sugar, vinegar and pour over some boiling water. Leave to cool. Heaven with a traditional roast lamb dinner with all the trimmings!
Ishbel is offline   Reply With Quote
Old 10-22-2006, 04:02 AM   #9
Sous Chef
Join Date: May 2006
Posts: 665
Hmmm, this intriques me! I'd be willing to keep the door of my skepticism open a crack momentarily:

Do I need instructions other than what you've given, Ishbel, or shall I just wing it on quantities, etc.?
XeniA is offline   Reply With Quote
Old 10-22-2006, 06:07 AM   #10
Sous Chef
attie's Avatar
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
"I mean ... really! Who on earth came up with the mint jelly idea? Whose demented idea of brilliant was that?!"
Opps! I must be the only one who likes mint with Lamb, I agree that Rosemary is a must though.

attie 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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:49 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.