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 :)
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
Thanks Emelye, that was very helpful :)
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
Sounds good, thanks :)
Quote from: Emelye on August 29, 2013, 11:25:29 AM
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!
lol :)