Leg of Lamb

[LisaW]

I've decided to cook leg of lamb for Christmas this year, but I've never cooked it before. I've seen it done a few times on cooking shows, and I've read some recipes online, so I have a basic idea of how to do it. Anybody have any tips for me? Thanks

[HelenW]

My spouse doesn't like lamb very much so I don't make it often.  To do a nice leg of lamb you can debone it yourself, cut it so it lays relatively flat, apply a paste of flavorful herbs and spices then roll it up, tie it and roast it in a medium oven.  Or you can put it onto a BBQ grill with indirect heat.  A probe thermometer is a very good thing to have so you can gauge the internal temperature and not overcook it.

This is a good recipe http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe/index.html but it calls for a charcoal grill, which may be inconvenient in the wintertime.  You ought to be able to adopt the recipe to work in the oven.

Bon Appetit!
Emelye

[LisaW]

Thanks Emelye, that was very helpful

[Jamie D]

Here is a recipe my late mother used to make.  I am not a big fan of lamb, but I remember this as being pretty good"

Roast Leg of Lamb with Currant Sauce

Ingredients

1 6 to 7 lb leg of lamb
1 1/2 ounces gin
2 Tbls Dijon mustard
1 clove garlic, crushed
1/2 tsp fresh rosemary
1 tsp kosher salt
1/4 tsp white pepper

2 Tbls AP flour
1/4 tsp kosher salt
1/4 cup currant jelly or preserves
1 1/4 cups water
1/4 cup gin

Method

Pre-heat over to 325F
Blend the jigger of gin, mustard, rosemary, garlic, salt and pepper into a paste
Wipe down the leg of lamb and place into a roasting pan
Spread the paste over the lamb
Roast approximately for two hours before inserting a meat thermometer
Cook until internal temperature is about 170F (medium rare), and remove from oven

In a sauce pan, add the pan dripping from the roasting pan
Mix in the flour, stir well while simmering for 3 minutes
Add 1/4 tsp salt and currant jelly and continue to cook until jelly has melted
Blend in 1/4 cup of gin
Increase heat to medium and  cook until sauce thickens and boils, approx 2-3 minutes
Remove from heat and allow to cool for a fem minutes

Place lamb on a serving platter for slicing
Place current sauce in a gravy bowl

Very good with wild rice and mushrooms

[LisaW]

Sounds good, thanks

[Devlyn]

My spouse doesn't like lamb very much so I don't make it often.  To do a nice leg of lamb you can debone it yourself, cut it so it lays relatively flat, apply a paste of flavorful herbs and spices then roll it up, tie it and roast it in a medium oven.  Or you can put it onto a BBQ grill with indirect heat.  A probe thermometer is a very good thing to have so you can gauge the internal temperature and not overcook it.

This is a good recipe http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe/index.html but it calls for a charcoal grill, which may be inconvenient in the wintertime.  You ought to be able to adopt the recipe to work in the oven.

Bon Appetit!
Emelye

I don't care for lamb, but if worshipping Alton Brown is wrong, then I don't want to be right!

[LisaW]

lol