Roast Leg Of Lamb
Deborah Said:How do you make roast leg of lamb?
We Answered:Fool proof, my favorite.
ROAST LEG OF LAMB
Leg of lamb (about 6 pounds)
8 cloves garlic
juice of one lemon
1/2 tsp rosemary
freshly ground black pepper
Preheat oven to 325F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the
center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the
thermomoeter reaches 150F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving.
1/4 cup chopped fresh mint
2 tblsp sugar
1/4 cup boiling water
3/4 cup cider vinegar
Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and
let mint steep for five minutes. Add vinegar to mint and water mixture.
Taste the sauce and add more sugar if eeded. Heat before serving.
Jane Said:What is your proven favourite marinade for a roast leg of lamb/beef fillet etc ....as in a 'Sunday roast' ?
We Answered:Just rub in salt,and lemon. When its done eat it with "Uncle Ben's" mustard.Wow! You'll thank me.
Vickie Said:What can I do with a leftover roast leg of lamb?
We Answered:Reheat strips and make GYRO sandwiches ... in Pita bread with thinly sliced cucumbers, onions and fresh tomatoes - with that Greek cucumber/yogurt sauce
Wendy Said:I'm cooking dinner tonight and thinking of doing a pot roast leg of lamb?
We Answered:C.M.C has given a great suggestion.
My suggestion is that you go ahead and cook that on up and I will come on over with a nice bottle of red wine.
Roberta Said:Easter dinner roast leg of lamb?
We Answered:Orzo goes great with Lamb, and this would be a perfect Easter side:
3 cups chicken broth
1-1/4 cups orzo pasta
1 tablespoon olive oil
1 cup diced carrots
1/2 cup diced onions
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. In a medium saucepan over medium-high heat, bring chicken broth to a boil. Stir in orzo and bring mixture back to a boil. Reduce heat to medium-low and simmer until orzo is tender, 8 to 10 minutes. Drain orzo in a large strainer, then transfer to a large serving bowl. Cover to keep warm (you can cover serving bowl with plastic wrap so that orzo stays hot).
2. Heat oil in a medium skillet over medium-high heat. Add carrots and onions and cook, stirring frequently, until carrots are golden and onions are translucent, 5 to 7 minutes. Remove from heat. Add vegetables to orzo, then sprinkle in cheese and parsley. Toss well to coat. Serve hot. Makes 4 servings.