Butterflied Leg Of Lamb

Terrance Said:

Roast Leg of Lamb?

We Answered:

I'd just roast it and I'd also add rosemary to the fine crust on the outside.

Thelma Said:

leg of lamb recipe... will this taste any good? need some input?

We Answered:

I'm a vegetarian and you made my mouth water!!!! The combination of flavours sounds wonderful. I think it will turn out well.

Yolanda Said:

Butterflied leg of lamb?

We Answered:

First and foremost, you must try this Raspberry sauce. For many Easter's, my family has been making lef of lamb with Raspberry sauce. It's to die for.

1 1/2 cups vegetable broth
2 cups frozen raspberries
1/4 cup raspberry jam
2 tablespoons red wine vinegar

In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.

However, I know your looking for a stuffing. This is the one I recommend:

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

INGREDIENTS
1/2 cup coarsely chopped prunes
1/4 cup currants
2 tablespoons creme de cassis liqueur

1 1/2 tablespoons minced fresh rosemary
1 1/2 tablespoons minced fresh thyme
1/2 teaspoon ground coriander
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper

1 (4 pound) boneless leg of lamb, rolled and tied
1/2 cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil

1/2 cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
1/3 cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil

6 leaves mint
6 leaves basil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Susan Said:

Rick Stein recipe for BBQ butterflied leg of lamb....?

We Answered:

Makes: 8 portions

1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.

HAPPY EATING!!!!!

Colleen Said:

Jamie Oliver recipe for Marinated leg of Lamb?

We Answered:

I have the recipe, but I also have the Jamie oliver Naked Chef 2 book in ms word format if you would like I can mail it to you its only 403kb

Marinated Lamb

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yoghurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Tray Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper

Butterflied Leg Of Lamb

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