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.
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.
nd oil.
Spread half of the mixture over the meat
ace them in a large pot with the bouquet garni, carrot
egrees C). Bring a large pot of water to a boil. Add
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
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