Do you have recipes for tried and true recipes for leg of lamb?

i am planning on making a roast in a week. i chose leg of lamb. because i want to do something different, i looove lamb and lately i've avoided red meat (meaning from cow). do you guys have a recipe YOU have personally tried and is something you'd like to share. i will need temp. of roaster and how will i know it's cooked...also i would like to serve this with potatoes. thanks in advance!Do you have recipes for tried and true recipes for leg of lamb?
Ok, I've gotta say. this was the first question I've starred. I mean, leg of lamb, nice. That's going to be delicious, man. you better ******* save me some. And as for a recipe, yeah, no big deal, you could do it provencal style. Just trim and bone your leg of lamb, and then butterfly it. get some fresh thyme, rosemary, and marjoram, and I like to throw in a little parsley too, and chop it all up, coarsely, a few cloves of garlic, coarsely chopped, and one lemon, zested, and juiced, and some extra virgin olive oil. mix it all together, and rub it all over that lamb, inside and out. marinate the lamb for about 2-3 hours in the fridge. take it out, and bring it to room temp, and then season it generously with salt and pepper. roast it int he oven at 375 for about 25 minutes, and then put it under the broiler for another 3 minutes, till it's nice and caramelized on top. let it rest for about 10 minutes, so the juices settle, and carve that ***** up. and save me some.Do you have recipes for tried and true recipes for leg of lamb?
i think your choice of meat this time of year is superb....i take the leg and make slits in it and insert fresh mint leaves and cloves of garlic.............you want to roast it at 350 for 20 minutes per lb ....i like to serve it with a little pink ...med rare.....parsley buttered new red potatoes go great ...and some mint jelly for the leg of lamb.....oh yeah season the outside of the leg with salt and pepper.......ginger glazed baby carrots go good or a nice fresh green salad with some arugula added to the salad....
Roast Leg of Lamb with Potatoes and Onions





1 6- to 7-pound bone-in leg of lamb, excess fat trimmed


3 large garlic cloves, thinly sliced


1 tablespoon extra-virgin olive oil


1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried


2 teaspoons minced fresh savory or 1 teaspoon dried


1 teaspoon minced fresh rosemary or 3/4 teaspoon dried


1 teaspoon salt


3/4 teaspoon ground black pepper





3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds


2 1/2 pounds onions, thinly sliced (about 8 cups)


1 3/4 cups beef stock or canned beef broth





Preheat oven to 400掳F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.





Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375掳F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130掳F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.





Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.