n surface of lamb; insert garlic slivers. Place lamb, fat side up
Preheat oven to 400\u00b0.
Place lamb on a rack in the roaster and insert the garlic slices into the gashes.
Bake for 20 minutes. While lamb is baking, in a bowl combine all ingredients.
Mix thoroughly and pour over roast.
ver the surface of the lamb and bake in a moderate
Combine lemon juice and spices then rub onto lamb. Coat with yogurt. Place in a shallow dish, cover with plastic wrap and marinate for 1-2 hours.
Preheat grill. Cook lamb over high heat for 20 mins per side, basting frequently, or until cooked to your liking. Cover with foil and let rest for 10 mins. Carve lamb thickly against the grain. Serve with lime wedges and mango chutney, if desired.
Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard.
Mix well.
Place lamb in shallow dish and pour mixture over it.
Turn to coat top side.
Cover and marinate overnight, turning again once.
Brown lamb in batches. Add onions to pan and brown. Add remaining ingredients. Cook covered 300 F until tender about 3 hours. Remove lid and reduce sauce over med heat.serve with polenta.
inutes.
Mix in the lamb shank pieces, and stir in
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
slow roast my lamb and turn the
eat overnight. Weigh the leg of lamb to determine the amount of
n the oven).
Pierce leg all over and insert slivers
sharp knife butterfly the lamb legs so they open out
br>Untie and unroll the lamb, lay it out flat on
Make this recipe one to two days in
oney mixture now into the lamb.
Cover.
Allow to
Trim the fat off the leg of lamb.
Rub with olive oil
he narrow end of the lamb leg about 3 inches from the
unny paste.
If your lamb leg isn't boned, remove all
LL remaining ingredients (except the leg of lamb) whisk to blend well
If the leg of lamb is too big for your