| | leg of lambPage 1 of 1 | | I got a 6lbs boneless leg of lamb. Through all my years of cook I have never cooked one. I could just roast it but, that would be to easy. So, pof give me some killer ideas. I can not post this it is to short, i can not post this it is to short. I cannot post this it is to short. I cannot post this it is to short. | |
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| leg of lamb
Posted: 4/9/2012 1:49:01 PM |
I got a 6lbs boneless leg of lamb. Through all my years of cook I have never cooked one. I could just roast it but, that would be to easy.
BBQ it.
Smoke it.
Cube it and grind it with some other meats.
That said, shame it has no bone, as without it you are missing out on a ton of flavor. | |
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| leg of lamb
Posted: 4/9/2012 3:30:10 PM | | If you roast it in a pan and afterwards pour your simple brown gravy into the pan you will be amazed at how much lamb flavor is incorporated into the sauce. Screams out for mashed potatoes. | |
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| leg of lamb
Posted: 4/9/2012 3:51:49 PM | Ingredients
1 (6 to 7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
Directions
Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
Notes
Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. | |
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| leg of lamb
Posted: 4/9/2012 4:11:46 PM | Ingredients
1/4 cup Dijon mustard
1/2 cup dry red wine
3 tablespoons minced garlic
1/2 cup olive oil
1/4 cup minced fresh mint
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 pound) leg of lamb, trimmed of fat
3 pounds baby potatoes, rinsed well and halved (if larger than 1 1/2 inches in diameter, cut into 1/2-inch pieces)
1/4 cup extra-virgin olive oil
1 teaspoon fresh lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Directions
In a bowl, whisk together the mustard, red wine and garlic. Slowly drizzle in the olive oil to form an emulsion, then whisk in the herbs, salt and pepper. Rub the mixture over the lamb, coating the outside completely. Place the lamb in a large plastic bag and cover with any remaining marinade. Seal the bag, refrigerate and let marinate at least 8 and up to 48 hours, turning the bag occasionally to coat evenly.
In a large bowl, toss the potatoes with the remaining ingredients, turning to coat evenly.
Preheat the oven to 350 degrees F.
Place the lamb in a large roasting pan and roast for 30 minutes. Remove from the oven and spread the potatoes evenly around the lamb. Return to the oven and roast until an instant-read thermometer inserted into thickest part of lamb registers 140 degrees F. for medium-rare, about 1 hour more. Remove the lamb from the pan and place on a platter to rest for 15 minutes before carving. Return the potatoes to the oven to continue cooking while the meat rests.
Carve the lamb and serve with the hot roasted potatoes | |
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| leg of lamb
Posted: 4/9/2012 9:28:48 PM | trim off all the fat. lamb fat isn't like pork or beef. it's kinda gross.
and make sure it's not over cooked. rare-med rare is the way to go.
k.w.
grilled lamb rules | |
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| leg of lamb
Posted: 4/14/2012 7:31:35 PM | | How does the bone contribute to the flavor of the meat? | |
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| leg of lamb
Posted: 4/15/2012 6:26:15 AM |
How does the bone contribute to the flavor of the meat?
Cooking meat long enough with the bone in will melt the marrow and that will help flavor the meat and it will also act as heat sink helping to cook the meat from the inside out. | |
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| leg of lamb
Posted: 4/16/2012 5:04:48 PM | BBQ, GRILL AND BROIL IT.
use olive oil, rosemary, pepper, salt.
always have mint sauce ready! it makes the lamb perfection. | |
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| leg of lamb
Posted: 4/17/2012 8:55:43 AM |
Cooking meat long enough with the bone in will melt the marrow and that will help flavor the meat and it will also act as heat sink helping to cook the meat from the inside out.
^^^^^^^Marrow is really good.
Have you tried a dutch oven/slow cooker to make it pull apart and not have to chop it and add rosemary? | |
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| leg of lamb
Posted: 4/17/2012 3:51:20 PM | Message:
How does the bone contribute to the flavor of the meat?
Like the old timers used to say,'sweeter the meat,closer to the bone"......
low & slow in the oven will make it all good.[280 F] spice it up & enjoy it 3 or 4 hours should do it, & melt in your mouth. enjoy. Add spuds,veggie, the last hour......el dente | |
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| leg of lamb
Posted: 4/18/2012 7:16:12 AM | Some nice ideas posted. Mint jelly, rosemary just match up well with lamb.
You could also search yahoo or google and you would find a few decent sites that have posted numerous ideas on preparing leg of lamb. You can tailor a few of those to meet your needs and cooking style.
Enjoy. | |
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| leg of lamb
Posted: 4/26/2012 7:00:27 PM | | I marinated mine after trimming all visible fat, in olive oil, black pepper garlic fresh dill, oregano and parsley. Then roasted on a rack at 400 degrees until internal temp registered 140 degrees. I tented it with foil and let sit for 20 minutes. Wonderful. | |
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| leg of lamb
Posted: 5/1/2012 4:48:18 PM | | I don't even like boneless skinless chicken. thats where the flavors are. Same with fish I like the skin and bone while cooking. The taste hits the craving and you never over eat. I think boneless, skinless meat is blah | |
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| leg of lamb
Posted: 5/13/2012 5:34:15 PM | | Tried it. That works | |
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| leg of lamb
Posted: 5/16/2012 11:56:24 AM | | Roast it with garlic and fresh rosemary. | |
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| leg of lamb
Posted: 5/16/2012 12:50:13 PM | | gotta wonder how it would turn out smoked?........marinate in cider and oj.........cover with chopped rosemary and smoke it for about 8....10 hrs..[in a pan........it would dry out otherwise]...over applewood..........throw a handfull of frsh mint on the coals a couple of times.......maybe cover it with mint jelly before smokeing...........smoke it lo and slow.....around 225 degrees.....................put some parsnips,carrots and....possibly turnips in with it.....maybe a cup or 2 of semi dry red wine........ | |
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| leg of lamb
Posted: 5/16/2012 1:27:35 PM | Not sure about smoked - lamb has such a unique flavor. I'd bet it would be fork tender though.
I've done the shanks in the slow cooker before and that was fabulous. Served with new potatoes and minted peas. Very flavorful. | |
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| leg of lamb
Posted: 5/16/2012 10:27:20 PM | | it was killer smoked. me friend's wife and kids don't eat lamb. so we told them if was beef and smoked it. I marinated it in the quick mole I posted and smoked it. I still made a gravy from the drippings and serve with mashed tater to cover to lamb taste from the unknowns. It worked and anybody that don't like lamb don't know good food. and if you got trick at one time u should try anyrthing that is out there., | |
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| leg of lamb
Posted: 5/18/2012 7:31:30 AM | ^^ They couldn't taste the difference between lamb and beef ? Wow.
I love lamb. I've always loved lamb even as a kid. It's so much harder to get here in Canada then it is in the UK which is why, I presume, so many people haven't tried it.
What did they say when you owned up ? | |
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| leg of lamb
Posted: 5/18/2012 7:56:22 AM | | well they found out after my buddy kept asking his wife" how your beef" she got a little suspect. | |
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| leg of lamb
Posted: 5/20/2012 11:44:37 PM | MMMMMMMMMM LAMB!!!!!!!
I have one right now marinating for Lamb Souvlaki!!!!!!!! OH GOD I AM SALIVATING NOW
For me, I have a few favorite ways I cook leg of lamb, not that I wouldn't eat no matter how it was cooked... just saying
I put a moist-dry rub on it and roast it rare, of course studded deep inside with garlic cloves
I cut it into chunks and marinate then grill for Souvlaki
I cut into chunks and make Irish Lamb Stew with Guinness to serve over Champ
I Grill it whole, while lightly smoking, with a rich Pomegranate Glaze
I have spit roasted whole lambs
I Roast or grill breast ribs MMMM
I have braised the shanks in wine and veggies
Lamb is probably my favorite red domesticated meat...sorry beef
SS :) | |
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| leg of lamb
Posted: 6/20/2012 10:18:54 PM | I have a recipe you will love, it's one of my "slap yo mama good" recipes
Wash and clean leg of lamb, when I say clean that means to remove the connective tissue, looks like fat but is a little rubbery...Once removed...btw No oil is needed for this dish. Simply stuff the leg with garlic, and a blend of fresh herbs; rosemary, sage & thyme. Mix the following spices: 1/2 tsp. Cinnamon, 1/2 ts. cumin, 1/2 chili pepper, 1/2 tsp. smoked sweet paprika, 1/2 tsp. 5 spice powder, 1/2 tsp. ginger, 1/2 tsp. Clavenders greek seasoning, 1/2 italian seasoning, 1/2 tsp. salt, 1/2 tsp. fresh ground black pepper and 1 tbsp. natural surgar,(turbino) or cane surgar, stir the spices together...the aroma from these is phenominal...rub the spices into the leg of lamb...after it is cover all over...then take about 4 Tbsp. of Brown sugar and put on top of the leg of lamb making sure not to rub it in too much...this will allow the leg of lamb to become moist and tender while forming a crust. Wrap the lamb in a about 3 - 4 sheets of foil paper making sure that none of the juices will come out..place on a roasting rack or a broiler pan, whichever is available..and let bake for 1 hr 15 mins. The fragrance alone will put your taste buds into overdrive. When its ready let rest for about 15 minutes...then unwrap, slice it as thin or thick as you like....this is so good, even cold for sandwiches, and you can add it to salad greens for another meal. Enjoy | |
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| leg of lamb
Posted: 6/21/2012 7:18:02 AM | | I stuff the leg with garlic. I rub spices on it but I make it like a paste with some good extra virgin olive oil and I rub the paste on it and wrap it in plastic wrap and I leave it in over night in the fridge to let the flavors meld in. You then can use the lamb they way you want it grilled roasted etc In chucks slices etc. But let it rest once cooked so you do not lose the juices from the lamb. The paste keeps it moist. | |
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