over and chill.
Place leg of lamb in 2-gallon resealable plastic
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
In glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic, soy sauce, and oil.
Add lamb.
Marinate overnight, turning after 1 hour.
Remove lamb from marinade.
Place on hot grill over gray coals.
Cook 10 to 15 minutes on each side, depending on size of lamb.
Part will be well-done, part medium-done, and part rare.
This can also be broiled.
Baste during cooking with marinade.
Slice lamb on the diagonal.
Serve with assorted vegetables, grilled alongside lamb.
Serves 6 to 8.
Puree onion, garlic, ginger and pepper in food processor.
Mix together with shoyu, honey and oil.
Spread marinade on both sides of butterflied leg of lamb.
Put lamb and marinade in a plastic bag in refrigerator.
Lamb can marinate overnight.
Turn several times.
Prepare the butterflied leg of lamb by removing all fat and skin.
Place in large, nonreactive enamel pot, dish or casserole. Combine the oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, sage, rosemary and thyme.
Usually the lamb will be about half covered by the marinade.
Add enough good quality red wine to completely cover the lamb.
Marinate the lamb in this mixture for 24 hours; turn occasionally to distribute marinade evenly.
Mix together diced Prosciutto ham, rosemary, salt, pepper, parsley and garlic.
Wipe the leg of lamb and cut slits all over with a sharp knife.
Stuff each slit with the ham mixture, then push
a 1/2 x 1/2-inch slice of cheese into each slit.
Rub the lamb with oil (olive oil is best).
Rub salt, pepper, oregano and garlic powder all over the lamb.
Place in a greased baking pan and add the water.
Roast in a 375\u00b0
oven for approximately 30 minutes per pound until lamb is tender, basting occasionally.
Dry leg of lamb and spread out, fat side
Preheat oven to 350 degrees F (175 degrees C).
Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
mall bowl.
Rub surface of rib roast thouroughly with coriander
nd oil.
Spread half of the mixture over the meat
Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.
Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers
live oil.
Spread the leg of lamb flat. Trim the excess fat
he fat from the lamb (or most of it).
Make small
Preheat oven.
Wash
leg
of
lamb thoroughly; pat dry. Make 4 small slits
around lamb.
Insert cloves of garlic into leg.
Rub olive oil all over leg of lamb.
Place in baking pan with rack. Sprinkle salt
and
pepper to taste.
Cook at 450\u00b0 for 15 minutes and then cover
and cook at 350\u00b0 for 2 to 2 1/2 hours.
Slice lamb and arrange on warm platter.
Serve immediately.
Makes 6 to 8 servings.
he leg of lamb) whisk to blend well.
Place the leg of lamb in rack
Preheat oven to 500 degrees F (260 degrees C). Grease a roasting pan with olive oil.
Rub seasoned salt over leg of lamb.
Mix flour and mustard together in a bowl. Rub over leg of lamb. Transfer to the prepared roasting pan.
Roast leg of lamb in the preheated oven until browned, about 20 minutes.
Reduce oven temperature to 325 degrees F (160 degrees C). Add orange juice, onion, and water to the roasting pan. Continue baking lamb, basting with orange juice and water every 30 minutes, until tender, about 2 1/2 hours.
o 400\u00b0F. Season the leg of lamb, put it in a roasting
o 400\u00b0F. Crush one of the garlic cloves and mix
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and