A good leg of lamb recipe?

First put some cuts in it and put slivers of garlic in, then cover with a light layer of olive oil.





Get some tin foil and some fresh rosemary, put the fresh rosemary over the lamb and cover with foil.





Cook in an over at 190c for one hour take out and take off foil, then put back in the oven with vegetables you wish to cook.





Take the lamb out after 45 Min's and rest the meat covered while the vegetables cook.





For the gravy use some of the roasting juice, one lamb stock cube, some resemary, and big dollop of mint sauce and a spoonfull of black currant jam and water then simmer; thicken with flour.A good leg of lamb recipe?
I always do mine like this:





Chop some garlic and mix in olive oil and fresh or dried rosemary then make some cuts in the meat and push the oil mixture into the pockets. Massage the rest of it all over the leg then cover and roast. Absolutely delicious!A good leg of lamb recipe?
I am a gourmet cook, but my lamb recipe is simple. I salt and pepper it, roast it in the oven until medium well done and serve it with freshly made mint sauce, a mixture of freshly crushed mint leaves, sugar and vinegar, simmered for 15 minutes.
KISS





cut slits in lamb and insert chip of garlic and rosemary in each slit. about 3 inches apart. Put lamb on rack, bake at 325F for about 2 hours.





let sit on serving platter about 30 minutes before slicing.





serve with spiced apple slices and apple mint jelly or with jalapeno mint sauce.
we sprinkle ours with garlic salt instead of salt - it tastes yummy.....then roast until cooked through ( my dad has to have it well done or he won't eat it)
Greek Style:





Cut slits into the meat and insert chopped garlic cloves (as many as you like). Marinate the meat overnight in 1 part olive oil and 1 part lemon juice, salt/pepper, nd oregano.





You can cook it on the grill of bake coverd in the oven at 375 until cooked (use a meat therometer)...should only take a couple hours depending on the size
For an excellent French style roast leg of lamb recipe, don't hesitate, but go to www.lamb-recipes.net/ ...........Enjoy!!
As a chef, here's mine:





Dust the lamb in flour and seal off in a hot pan. Place in a medium roasting tray. In the same pan, brown off some chopped onion, carrot and leak and add to the roasting tray.





Put a good splash of red wine in the frying pan and deglaze, scraping all the nice flavours from the bottom. Pour over the lamb. Add little more wine, a generous amount of lamb stock, a couple of crushed garlic cloves and a couple of sprigs of rosemary.





Cover the lamb with foil and bake at 180 degrees C for about two hours, checking and basting continuously throughout.





When done, allow the lamb to rest. With all the juices, strain into a pan and simmer gently until reduced by half, or until nice and thick.





Best served with thyme roasted new potatoes and creamed cabbage.

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