Do you know any leg of lambs recipes?

please include a link or full recipe.Do you know any leg of lambs recipes?
Leg of Lamb with Raspberry Sauce





Ingredients-


1 1/2 cups vegetable broth


2 cups frozen raspberries


1/4 cup raspberry jam


2 tablespoons red wine vinegar


1 (3 pound) boneless leg of lamb


1/2 teaspoon dried rosemary





Preparation-


In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.


Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.


Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.


Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.


While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.Do you know any leg of lambs recipes?
Grilled butterflied leg of lamb





Put in a bowl:


4 tblsps. olive oil


Add:


2 cloves garlic, minced


1 tsp. rosemary, crumbled


1 tsp. sea salt


1 tsp. fresh black pepper, ground


Mix well and rub all over a 5 pound leg of lamb that has been split open and had the bone removed. The butcher can do this for you if you'd rather not do it yourself. (Save for making broth or the marrow; it's delicious!).





Put the meat on a broiler rack and cover lightly with waxed paper. Let stand for 2-3 hours before broiling.





Preheat the broiler. Remove waxed paper and place the lamb on the rack 4'; below the broiling element. Cook 15 minutes on each side. Test by cutting a small slit in the thickest part; should be slightly pink inside and nicely browned on top. Slice across the grain ont the diagonal and serve with natural juices.





Enjoy!
Marinade





1/2 cup orange juice


1 cup white wine


3 cloves garlic, minced


2 teaspoons of fresh thyme or 1 teaspoon of dried thyme


2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary


1/4 teaspoon of fresh ground pepper


2 Tbsp olive oil





Blend ingredients in a blender, just a few pulses until well mixed.








Lamb Roast





1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.


Marinade


Salt





1. Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.





2. Preheat oven to 425掳F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.





3. Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.





4. Roast at 425掳F for 20 minutes. Then reduce the heat to 300掳F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450掳F and then reduce the heat to 325掳F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.





At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often. Remove from the oven anywhere from 130掳F to 135掳F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 10 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.





5. While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.





Serves 8 to 10. Serve with some homemade mint jelly for an added treat.