Leg of lamb Recipes?

[Dave404]

Does any one have a good leg of lamb recipe? I would like to cook one on the BBQ rotisserie - but I have heard if you do it wrong it will turn to rubber.

Look forward to hearing some recipes!

[superchef]

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil Paste
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon



Make herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Serves 8.

[superchef]

I picked up some really good cookbooks when I was in New Zealand. When I get home tonight, I'll have a check for you as I know I have some.

cheffie:)

[Dave404]

Awesome chef - the way that recipe reads it might only make a serving for one - ME. Yum looks good. Love to get more if you have the time
Thanks

[Tooanfrom]

Originally posted by superchef
I picked up some really good cookbooks when I was in New Zealand. When I get home tonight, I'll have a check for you as I know I have some.

cheffie:)
Cheffie--you promised to keep Noo Zelund a secret!! And here you are divulging one of the nicest bits of tucker to the world (roast lamb tastes the best just after it has "rested"-and the burnt and crispy bits are cook's perks)

We are in the middle of winter here--had more than a drop of rain,fining up at present--beach's are still deserted except for me'n'dog. And yes "your" islands out in the Hauraki Gulf are looking good.:p

[superchef]

Originally posted by Tooanfrom

Cheffie--you promised to keep Noo Zelund a secret!! And here you are divulging one of the nicest bits of tucker to the world (roast lamb tastes the best just after it has "rested"-and the burnt and crispy bits are cook's perks)

We are in the middle of winter here--had more than a drop of rain,fining up at present--beach's are still deserted except for me'n'dog. And yes "your" islands out in the Hauraki Gulf are looking good.:p

Don't worry. I'm keeping the best stuff secret. When I come back next year, I don't want the beaches to be filled up. I loved having the beach to myself and nature.

Dave- more to come.....:)

[FlyingKiwi]

Country Style Lamb.

1. Spot good looking lamb in paddock.

2. Remove rest of lamb from required leg.

3. Remove the wool (it gets stuck in your teeth :p).

4. Place leg in a roasting dish.

5. Roast until no more blood flows when the leg is punctured with a skewer. 2 to 3 hours on a moderate to hot heat.

6. Let it rest under tin foil for about 20 to 30 minutes. (TooandFrom is right about that)

Do NOT use the rotisserie, use a deep covered roasting dish, keeps the juices in better.:p

If you want to get flash, get some rosemary branches and place them in the roasting dish.

[FlyingKiwi]

PS. Roast potatoes and other vegetables in the fat / oil when the leg is resting.

Use the fat/oil to make a nice gravy.

Serve with GUINNESS.

Traditional Sunday meal out this way. Us Kiwis know how to relax. :p

[Ladder8]

Originally posted by superchef
Lightly pat lamb dry...

and...

Originally posted by FlyingKiwi
1. Spot good looking lamb in paddock....


Yeah, I'll bet you guys are keeping some kind of secret...

:D

[ARH176]

:D 1; lightly salt and pepper.

2: wrap in foil.

3: place on grate of fire ring over med. coals.

4: turn 1/4 turn every 10 to 12 min.

5: replace coals as needed.

6: carefully check after 2nd rotation for doneness.

7: enjoy with camping partners.


Alan

[FlyingKiwi]

Yeah, I'll bet you guys are keeping some kind of secret...

Yup.

The art of a supreme meal.

What were you thinking? :rolleyes:

[CaptainGonzo]

He went to the meadow to find him a sheep
he found the right one and said "hello, my name's Bo Peep"
he says "I'll tell you right now, to have the most fun
find the the right sheep and call her your Hon"
he's hung out with horses, even tried moose and he said
"they're okay, but their morals are loose,
Dogs are loveable, and so are cats,
but sheep are much better
hmmm...that's that!

[CaptainGonzo]

A Australian/Kiwi floozy



Just kidding! :D:D:D:D:D

[PattyV]

Lets keep the sheep jokes pointing towards the kiwis. :D
I reckon the key to cooking it is to let is rest for at least 10 minutes before serving. It becomes so much juicier. And with a bit of mint jelly... *sigh*

*going back upstairs to get more lamb*

[Dave404]

Originally posted by CaptainGonzo
A Australian/Kiwi floozy



Just kidding! :D:D:D:D:D

Ya know - I was really wanting to stay away from the stuffed sheep!

Recipes look good! Keep emcoming - 7 days in a week! Yum