Sorry if you may be vegan or vegitarian but why are you reading this topic anyway? To the matter at hand: I am getting ready for Easter dinner and I seem to have mis-placed my favorite recipe for roasting a leg of lamb. Already have lemons, fresh rosemary, and garlic but can't remember rest of ingrediants. Can any one help with my lost recipe or have one to suggest? Needless to say recipe must take less than 24 hours to prepare and have available ingrediants. Thanks for any help you can offer.
hung_big: Use anything basically. Lamb isn't all too hard to prepare: Salt Pepper Fav meat tenderizer Lemon (near the middle of baking) Rosmary Garlic (I prefer lots) Lamb gives a good taste if prepared right, and if you have cooked it before, there isn't too much you can mess up on.
I agree with all the above; drizzle a little olive oil over once you have inserted the rosemary and garlic into little openings in the meat (made with the point of a knife). Beforehand slice some large spuds (not too thinly, and no need to peel them), arrange them in layers on a roasting tray and add seasoning and a little oil. Then put them in the preheated hottish oven with the lamb on a shelf above the tray, so the meat juices can drip onto them. Turn the heat down after about 20 minutes or so. UK gas mark 4, I would say. (Not sure what the equivalent is.) When you remove the lamb to carve, the potatoes could be crisped up a bit by turning the heat back up. Good luck!
hung_big: Very Creative Max...I like it. Especially the meat juices dripping down on the potatoes..YUMMY! So there's yer lamb...NOW GET COOKING!
I agree with all the above; drizzle a little olive oil over once you have inserted the rosemary and garlic into little openings in the meat (made with the point of a knife). Beforehand slice some large spuds (not too thinly, and no need to peel them), arrange them in layers on a roasting tray and add seasoning and a little oil. Then put them in the preheated hottish oven with the lamb on a shelf above the tray, so the meat juices can drip onto them. Turn the heat down after about 20 minutes or so. UK gas mark 4, I would say. (Not sure what the equivalent is.) When you remove the lamb to carve, the potatoes could be crisped up a bit by turning the heat back up. Good luck! [post=294208]Quoted post[/post][/b][/quote] Or simply have the potatoes under the lamb in the same baking tray. I add a pound of sliced onions to the sliced potatoes when I cook lamb in this way. Lots of garlic too.
Thanks everyone! At about 8 hours to dinner I chopped up a mix of consisting of a lot rosemary, a lot of garlic, fresh thyme, fresh mint, grated lemon rind, EVO, and s&p. Slathered this in bone cavity and tied up leg. I'll use the meat thermometer to determine when done. I roast it with the fat layer up, right? I think original recipe wanted lamb roasted with peeled sliced lemons under and over the leg. I'm having asparagas, roast potatoes, and salad of spring greens. Simple, yes? Kink: aperitifs at 5 and dinner at 6. You set next to me and your SO can set next to elderly lesbian neighbor. Be nice to her, wine and afterdinner port are from her extensive celler. Southwest 696 leaves Albuquerque at 12:50
Hey bulge, I couldn't get on SW696 but Delta 3980 gets in at 5:05pm. Too late for dinner? BTW, who said I was bringing the SO?
