My 8 year anniversary is coming up on the 21st and I bought a whole leg of Lamb to cook. I have never cooked anything as large as this, usually small chops for gyros, so I am a little daunted to say the least. Does anyone have any tips or fav recipes they could share that would be different than the standard rosemary or (yuck!) mint jelly? I would like to do it on the grill, but I really don't want to take the time to de-bone it. Any ideas?


Tabz

My fovorite way to cook leg of lamb is very simple. I start by browning it on a big flat top grill, or the grill if you want. Then I put it in a large baking pan or roaster with a bunch of roughly cut up veggies, onions and carrots and garlic sliced or smashed. Add enough water to bring the level up in the pan to about 1/2 inch. Salt and pepper.  Cover tightly with tin foil and bake at 300 for about 2 hours, depending on the size of the leg, or until internal temp is 125. Uncover, stir around all the stuff. Sprinkle with some spice you like. I like strong flavors so I use things like sage or rosemary or even adobo seasoning. Roll the leg over and season other side. Cover again and let it cook till internal temp is 145. Pull it out and remove from pan. Strain all the stuff in the bottom into a sauce pan pressing some of the stuff through the strainer. Simmer to reduce about half way and serve over the cut pieces of lamb.
I DO NOT use mint of any sort on lamb. I think it is a crime.
  

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I live to Cook, then to eat it.

I'm glad I'm not the only one who abhores mint jelly! LOL Actually, my father gave us a Ronco Rotisserie for our anniversary. It made an absolutely perfect leg. My husband deboned it, rolled in a couple of sprigs of fresh rosemary and some elephant garlic, tied it and rubbed it down with some EVOO and Balsamic vinegar, S&P, and a little oregano. 1 1/2 hours and that was it. It was great.

But I like the idea of par-grilling it first too, a nice sear always makes the meat better. Hmmm...Maybe the next beef or pork roast... ;)

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Happy Spring Everybody!!