Trim the leg of lamb.
Place in a nonaluminum pan or in a large,
00\u00b0F. Season the leg of lamb, put it in a roasting pan and
Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart.
Just before removing meat from crock pot, mix together mint, sugar and vinegar in dish and microwave for 30 seconds until vinegar is hot enough to melt sugar.
Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.
Drizzle over mint vinegar and serve piping hot.
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 325\u00b0.
Place leg of lamb on rack in shallow baking pan.
Roast for 1 hour.
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk
rom lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat
b>in small dish.
Rub half of spice mixture over larger end of leg of lamb
otatoes, onion, tomatoes, 3/4 of the thyme and 3 tbsp
el 1 clove of the garlic, and crush in garlic press.<
VEN TO 325.
IN A LARGE ROASTING PAN,COVER
mbrane from leg of lamb; place into roasting pan. Cut slits in the meat
Bring leg of lamb to room temperature, about 2 hours.
Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
>lamb outside on the BBQ, make a 'butterfly cut' along the bone
The night before combine all of the coating ingredients except the oil, then gradually beat in oil to make a mayonnaise-like consistency.
Paint this coating on the lamb with a spatula, then cover and refrigerate.
Bring out 30 minutes ahead the next day, then roast at 350\u00b0 for about 1 hour or until it registers about 140\u00b0 (about 10 minutes per pound for medium-rare, bone-in).
Let rest before carving.
May use a boned leg of lamb and grill instead.
br>Cut slits into leg of lamb and insert slivers of garlic [to taste
he mustard. Spread over the leg of lamb. Allow to infuse for 1
Make the paste: In a medium saute pan over
Use a covered roasting pan or a Reynolds baking bag which has 1 tablespoon flour in it.
Preheat oven to 325\u00b0.
If using the bag, place this in a 2-inch deep pan.
Remove membrane from the outside of leg of lamb.
Trim at least 3/4 fat.
Combine garlic, herbs and salt and pepper.
Rub this all over the lamb.
Place lamb in bag and follow the directions on package.
Bake until meat thermometer reads 150\u00b0.
Bake for 2 hours then let it stay in bag for 15 minutes.
Slice and serve with mint jelly.