Any recipes for leg of lamb?

Anyone have a good recipe for leg of lamb on the grill?Any recipes for leg of lamb?
I usually just add a little salt and pepper to it and sometimes a little garlic salt. I like Lamb just the way it is. Here's some recipes for ya though: This one's southern style.





http://southernfood.about.com/od/lambroa鈥?/a>





Substitute the items in that recipe for a marinade and it will still come out tasting pretty darn good!Any recipes for leg of lamb?
Is it a boneless or semi-boneless leg? Cut it into little steaks, season with salt and pepper, and cook on a hot grill. Lamb is delicious grilled, and not so greasy tasting.
I like to marinate it in garlic, red wine and rosemary, then twist pancetta around rosemary and garlic, make about 20 of these, poke 20 holes into the lamb and put the wrapped rosemary bits in the holes still poking out a bit. roast it on the grill in a roasting dish with some water in the dish to keep it moist, baste every half hour, cook for 1 and a half hours, take out and rest for 20 minutes before carving, good with roasted vegetables and chilli tomato relish
http://www.bbc.co.uk/food/recipes/databa鈥?/a>





yummy!!!!
LEG OF LAMB STUFFED WITH PORK


TENDERLOIN





Leg of Lamb


Pork Tenderloin


Garlic cloves


Salt


Pepper


4 tbsp. tomato paste


1/2 c. water


1/2 tsp. marjoram


1/2 tsp. thyme


1/2 tsp. rosemary


1 c. white wine


1 c. chicken broth





Have your butcher bone the leg of lamb, pull the pork tenderloin through it, roll and tie it up for roasting. Cut inserts into the meat and push slivers of garlic into the inserts. Rub the whole roast with a clove of garlic, sprinkle with salt and pepper on a trivet in a roasting pan, fat side up. Combine the tomato paste, water, marjoram, thyme, rosemary, wine and chicken broth and pour over the roast. Put a meat thermometer in the thickest part, cover the pan and roast in a 325 degree oven for about 45 minutes per pound. Baste the meat with the drippings about every 20 minutes. When done, remove the roast to a platter, add water to the drippings and thicken with cornstarch to make a gravy.





I like to serve this meat with Parsley Boiled Potatoes, Tiny Peas with Onion Butter, Grapefruit and Avocado Salad on Boston Lettuce, Rolls and for dessert New York Ice Cream with Creme De Menthe. I also dress up the platter by putting orange slices around the roast and a ball of mint jelly in the middle.
Dijon Leg of Lamb


1 boneless leg of lamb (4 to 5 pounds)


1 cup Dijon mustard


1/2 cup soy sauce


2 tablespoons olive oil


1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed


1 teaspoon ground ginger


1 garlic cloves, minced


Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.


Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat using a drip pan. Drain and discard marinade. Place lamb over drip pan. Grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145掳; medium, 160掳; well-done, 170掳). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 9 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Savory Leg of Lamb Recipe





* 1 leg of lamb, about 5 - 7 lbs


* chopped garlic


* salt and paprika, to taste


* 3 tablespoon vegetable oil


* flour, for dredging


* 3/4 cup vinegar


* 1 teaspoon salt


* 1 teaspoon pepper


* 1 teaspoon sugar


* 1 teaspoon paprika


* 2 tablespoons Worcestershire sauce


* 3/4 cup flour, enough to thicken





PREPARATION:


Pierce the meat and insert chopped garlic every inch or so. Sprinkle with salt and paprika. In a small bowl, combine remaining ingredients, adding enough flour to make a paste the consistency of thin waffle batter.





Spread paste over the meat; dredge with flour. Brown in vegetable oil in an open pan in the oven at 500掳. Remove roast and reduce heat. Place in clean, covered roaster. Add 2 1/2 cups hot water. Bake at 325掳. until well done, about 20 minutes per pound. Meat will be tender and not pink. Take roast out 15 minutes before carving. Skim fat from drippings and thicken for gravy if desired.

Cats