Have the butcher butterfly the leg of lamb.
Rub the seasonings into the meat.
Then rub in olive oil.
Let the roast marinate 24 hours or at least overnight before broiling.
Place lamb 10 to 12-inches above hot coals.
Cook 45 minutes, fat side up.
Turn and cook 10 more minutes.
Slice and serve.
Very good with wild rice and mushrooms and spinach casserole.
ook the lamb outside on the BBQ, make a 'butterfly cut' along
br>Open the leg of lamb with cut side up, butterfly fashion.
Sprinkle
Marinate leg of lamb for 24 hours in the remainder of the ingredients listed.
Broil or grill on barbecue 15 minutes on one side, 10 minutes on the other.
nd oil.
Spread half of the mixture over the meat
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
he leg of lamb) whisk to blend well.
Place the leg of lamb in rack
o 400\u00b0F. Season the leg of lamb, put it in a roasting
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.
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. Crush one of the garlic cloves and mix
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
50\u00b0F.
Rub the lamb with salt and pepper and
ixture over larger end of leg of lamb.
Slice 2 large garlic
00b0F.
Peel 1 clove of the garlic, and crush in
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.
esealable plastic bag. Add the leg of lamb coating with the marinade well
ix all over the butterflied leg of lamb and then cover and leave