arlic in a roasting pan large enough for the leg of lamb. Place lamb on top
ustard. Spread over the leg of lamb. Allow to infuse for 1 hour. Season
Season the leg of lamb, put it in a roasting pan and drizzle
he lamb with salt and pepper and place in a roasting pan
o low, and simmer for 2 to 2 and 1
d thin membrane from leg of lamb; place into roasting pan. Cut slits in
Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic
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.
In the container of a blender or large
>for about 3 minutes. Drain and set aside.
Rinse the leg of lamb
Remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400
vernight.
In roasting pan or crockpot place leg of lamb. Throw marinate away
stard, leaves from 2 sprigs of rosemary, vinegar, 1/2
kin and fat from the leg of lamb, and season with salt. Poke
he leg of lamb. Wash with lemon juice and place in large roasting pan
wl.
Arrange the butterflied leg of lamb onto a work surface with
eat and cover; simmer gently for 1 hour, or just until
For Stuffing:
Preheat oven to
ixture over larger end of leg of lamb.
Slice 2 large garlic