Open leg of lamb to expose the\"boned\" side.
Dry leg with
o 400\u00b0F. Season the leg of lamb, put it in a
o 400\u00b0F. Crush one of the garlic cloves and mix
rom the lamb (or most of it).
Make small slits
live oil.
Spread the leg of lamb flat. Trim the excess
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic
setting aside 1/2 cup of the cooking water. Caramelize the
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.
-6 stems of thyme, 3-4 stems of oregano and 5
br>IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO
esealable plastic bag. Add the leg of lamb coating with the marinade
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.
ixture over larger end of leg of lamb.
Slice 2 large
LL remaining ingredients (except the leg of lamb) whisk to blend well
make small cuts in the leg of lamb and insert the ginger
00b0F.
Peel 1 clove of the garlic, and crush in
Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic
nd oil.
Spread half of the mixture over the meat
ut slits into leg of lamb and insert slivers of garlic [to taste