How to cook a leg of Lamb?
hi everyone, i have a leg of lamb ordered in my christmas hamper, but i’ve never attempted to cook one myself. How do i do it? I love tender lamb with mint sauce,!! any suggestions ?? Thanks
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7 comments a "How to cook a leg of Lamb?"
7 to 8 pound leg of lamb, thighbone removed, and shin bone in (have your butcher do this)
4 cloves garlic, chopped
3 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 cups stout beer or porter (recommended: Guinness)
1/2 cup honey
1 teaspoon juniper berries, crushed
2 bay leaves
Preheat oven to 375 degrees F.
Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.
I’ve made leg of lamg lots of times but the favorite of my family is preparing this way. Defrosted of course, make small slits deep into the lamb and insert garlic cloves. Throw on a little lemon juice to coat and sprinkle with salt ,pepper and some oregano. Most Greek people do it this way. I hope you enjoy it too. Merry Christmas.
try the internet, there is some great recipes out there. But I don’t like lamb so I can’t help you there. Good Luck and have a Merry Christmas
I would pierce its skin all over with a knife and insert peeled garlic cloves and sprigs of rosemary all over, pushing them under the skin. Then when it’s cooked you get that lovely flavour permeating through.
Then pop it in the oven on a low temp (no more than 180) for aaages (at least 2 or 3 hours) and let it cook really slowly so it will be tender. You can’t rush a leg of lamb. Maybe splash a sploosh of olive oil over it first just to get it going.
You can put some potatoes in the dish too so they roast in the cooking juices.
Ronald’s recipe looks great, but if you really want it to be stellar (and weather permitting) you should grill it.
When I make leg of lamb I make a sort of wet rub with garlic, rosemary, olive oil, good, course sea salt and I give it a buzz in the blender. I then puncture the lamb with a paring knife and I rub the olive oil mixture all over it, making sure that it gets into the punctures.
I put a meat thermometer in it. I cook it in a really hot 450 degree oven for about 10 minutes, then turn it down to about 325 and let it roast until it comes to an internal temperature of about 135 degrees Fahrenheit. I remove it from the oven, tent it with foil and let it rest for 10 to 15 minutes and then slice it. It will be a perfect medium rare and the best lamb you have ever tasted.
If you are somewhere you can buy locally raised lamb you will generally find it superior to the imported frozen variety. It pays to talk to the butcher, too.
Here in Australia, lamb is one of the most favoured roasts.
Rub olive oil on the skin, then cover with crushed garlic and either fresh or dried rosemary. Bake in the oven until it is still a little pink in the middle when you put a carving fork into the thickest part. If possible, cook it on a rack so that it is not sitting in the fat. Let it rest for about 5 minutes when cooked before carving. Serve with vegies, gravy and warm mint sauce. Yum!
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