Roast Leg Lamb
Arlene Said:
What's the secret to the perfect roast leg of lamb?We Answered:
It's all trial an errorespecially when you are getting used to a different oven
as they are not all the same temperature
shove some herbs in the meat
I'm not sure if its rosemary for lamb
don't over or under cook just do it in a moderate heat & test every hour til you get it right so next time it will be perfect
I always cut slits in the chicken & shove garlic in
& i never turn chickens over any more i used to but its a waste of time just make sure the drumstick is falling away from the body & it will be cooked
I hate blood in any of my meats
blood or real pink chicken will make you i'll
& wash hands well after touching raw meat especially chicken
Evelyn Said:
how do you cook a roast Lamb leg?We Answered:
Roast Leg of Lamb DivineThis makes its own delicious gravy.
1 leg of lamb (size of your choice)
1 package Lipton onion soup mix
1 can cream of mushroom soup
2 teaspoons soy sauce
1 dash pepper
1 dash garlic salt or fresh garlic
Trim all fat from lamb. Place in roasting pan. Add your garlic salt, pepper and soy sauce, then add cream of mushroom soup and Lipton onion soup. Either wrap in foil or cover roasting pan. Bake at 300 degrees F to 350 degrees F until tender.
AROMATIC LAMB
Yield: 8 Servings
1 Leg of lamb (about 4 lbs)
3 lb Potatoes (about 5 oz each)
1 Lemon (may be doubled)
Honey
Olive oil
Butter
Rosemary, thyme & oregano
Put the leg of lamb into a large roasting pan. Bruise the leaves of
2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty
of pepper and 1 tablespoon honey. Rub the mixture into the meat with
your hands. Then rub half a lemon over the joint, squeezing the juice
on to the meat as you do so. Do not add any salt. Leave to marinate
for 4 to 24 hours.
Peel and quarter the potatoes, then arrange them in a single layer
round the lamb. Squeeze lemon juice over the potatoes -- use at
least half a lemon, or up to one and a half lemons for a strong
citrus flavour. Carefully pour 1/4 pint water into a corner of the
roasting pan, then sprinkle over the potatoes and lamb about 2
tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh
chopped thyme and oregano, and some salt and pepper. Drizzle on
1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz
butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4
hours. The ingredients will become gilded and will burnish to a rich
brown in places. Lift the meat and turn the potatoes occasionally,
and if necessary, add a little boiling water to the pan to prevent
drying out
Lamb with Mustard Glaze
1/2 cup Dijon mustard
1 tablespoon soy sauce
1 clove garlic, minced
1/2-inch slice ginger root, minced
1 teaspoon crushed dried rosemary
1/4 cup olive oil
1 (6 1/2 pound) leg of lamb, boned
Preheat oven to 325 degrees F.
Combine mustard, soy sauce, garlic, ginger and rosemary. Gradually whisk in olive oil. With a brush, coat lamb thickly and evenly with this mixture and let stand at room temperature for 2 to 3 hours. If all the glaze is not used, baste with remainder while lamb is roasting.
Place lamb on a rack in a roasting pan and roast for 1 hour and 45 minutes or until done to t
Norma Said:
Roast leg of lamb accompaniments?We Answered:
Roast potatoes, carrots, honey roast parsnips and peas with mint sauce and gravy from the meat juices.Although not traditional I like yorkshire puddings with all my roasts
Wayne Said:
How to get roast leg of lamb crispy?We Answered:
The main thing you want to do to achieve a crispy skin, is render the fat out of the skin.Rotisserie is fantastic way to do this, it slowly cooks the lamb, allowing the fat to slowly render out of the skin on all sides of the meat. The best crispy skin I have ever had was off a whole lamb rotisserie.
I think you can achieve a similar result in a conventional oven. Cook your lamb at a low temperature say 300 degrees F, prop up the leg on a bed of potatoes, or if you have a roasting pan with a grate that holds the meat off the bottom of the pan use that, and put potatoes in the bottom of the pan.(the potatoes will absorb and cook in the dripping fat)
Towards the end of cooking, you can raise the temperature to crisp up the skin, (if you have a convection oven this would be the time to use the fan) if that doesn't crisp it up enough, try the broiler on low, it should do the trick.
The main thing is to get that fat out of the skin because if its still there in the end, the fat will make it soft.
Good Luck,...now I want lamb.
Amanda Said:
What to do with leftover roast leg of lamb?We Answered:
I like stir-frying leftover meat with potato and onions - put some oil into the pan, add diced onions, add meat (cubed or diced small, add potatos cut into thin wedges and fry/sautee till potatos are soft. I also sometimes add diced carrots and/or green peppers into the mix. Not very fancy - but tasty.Melvin Said:
How long do you roast a leg of lamb for?We Answered:
15 minutes on 350,45 minutes on 225.