live oil.
Spread the leg of lamb flat. Trim the excess fat
esealable plastic bag. Add the leg of lamb coating with the marinade well
Open leg of lamb to expose the\"boned\" side.
Dry leg with paper towel
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.
ustard, leaves from 2 sprigs of rosemary, vinegar, 1/2 teaspoon
-6 stems of thyme, 3-4 stems of oregano and 5
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.
trim all fat from the leg of lamb. Wash with lemon juice and
nd oil.
Spread half of the mixture over the meat
Fillet the leg of lamb on a cutting board and
owl.
Arrange the butterflied leg of lamb onto a work surface with
In the container of a blender or large food
Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.
lits evenly spaced around the leg of lamb without cutting the netting. Stuff
he fat from the lamb (or most of it).
Make small
he leg of lamb) whisk to blend well.
Place the leg of lamb in rack
wine from around the leg of lamb, if any, and
o 400\u00b0F. Season the leg of lamb, put it in a roasting
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.