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Leg of Lamb Recipe
Posted on 1/1/17 at 10:02 pm
Posted on 1/1/17 at 10:02 pm
Picked up a half leg of lamb the other day at my grocer. It has the bone in. Anyone have a good recipe or method for this? I jerked one once that was pretty good, but it was too spicy for the wife.
Thanks.
Thanks.
2
Posted on 1/1/17 at 10:36 pm to Aubie Spr96
There's a Donald Link recipe in his Down South cookbook that I'm going to try this week. I'll try to remember to post it when I'm back near my book.
I picked up 3 bone in leg of lamb roasts in the clearance section last week. Use or freeze by the day I bought them so I bought and froze. Was originally around $50 for each one and I got them each for around $6.
I picked up 3 bone in leg of lamb roasts in the clearance section last week. Use or freeze by the day I bought them so I bought and froze. Was originally around $50 for each one and I got them each for around $6.
Posted on 1/2/17 at 7:20 am to Hat Tricks
I just like to roast them in the oven, make a pan sauce and serve with some baked apples.
But the next day I love to make a nice leg of lamb sandwich with a good kaiser roll, lettuce, tomato, mayo and a good whole grain mustard and a bit of the au jus over the top.
But the next day I love to make a nice leg of lamb sandwich with a good kaiser roll, lettuce, tomato, mayo and a good whole grain mustard and a bit of the au jus over the top.
Posted on 1/2/17 at 8:53 am to Hat Tricks
From Donald Link's Down South:
Texas Campfire Dry Rub
1/2 cup kosher salt
3 tablespoons black pepper
2 tablespoons ground fennel seed
1 tablespoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon sugar
Combine all ingredients. Store in a tightly sealed contained for up to 3 months.
Roast Leg of Lamb
1 7-10 lb bone-in leg of lamb
3 tablespoons olive oil
1/2 cup Texas Campfire Dry Rub
An hour before cooking, remove the lamb from the refrigerator, massage the entire leg with the olive oil and the dry rub, and let stand at room temperature.
Heat the oven to 450°F.
Put the leg of lamb on a rack on a roasting pan or rimmed baking sheet and roast for 15 minutes.
Remove the leg from the oven and reduce the temperature to 300°F. Once the oven temp is down, put the lamb back in the oven and cook until medium, an internal temperature of 145°F, 1 to 1.5 hours.
To allow juices to settle back in to the meat, tent the meat with foil and let it rest for about 30 minutes before slicing.
Texas Campfire Dry Rub
1/2 cup kosher salt
3 tablespoons black pepper
2 tablespoons ground fennel seed
1 tablespoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon sugar
Combine all ingredients. Store in a tightly sealed contained for up to 3 months.
Roast Leg of Lamb
1 7-10 lb bone-in leg of lamb
3 tablespoons olive oil
1/2 cup Texas Campfire Dry Rub
An hour before cooking, remove the lamb from the refrigerator, massage the entire leg with the olive oil and the dry rub, and let stand at room temperature.
Heat the oven to 450°F.
Put the leg of lamb on a rack on a roasting pan or rimmed baking sheet and roast for 15 minutes.
Remove the leg from the oven and reduce the temperature to 300°F. Once the oven temp is down, put the lamb back in the oven and cook until medium, an internal temperature of 145°F, 1 to 1.5 hours.
To allow juices to settle back in to the meat, tent the meat with foil and let it rest for about 30 minutes before slicing.
This post was edited on 1/2/17 at 8:54 am
Posted on 1/2/17 at 8:59 am to Aubie Spr96
I've only done de-boned, but they are good cooked indirect on a charcoal grill. Gas would probably be fine too.
I cut some slits in the de-boned meat to open it up even more.
Make a paste of oregano and mint, plus garlic, salt, pepper, onion powder, olive oil, and lemon juice.
Slather paste inside the leg, roll it, and tie it up tight. Rub the outside with more of the paste, and put it in a zip-lock bag with more lemon juice overnight.
Cook indirect with drip pan underneath until it hits about 130 (for medium rare). I put coals on both sides, with the meat in the middle, so it was pretty high heat, like 500. You could put coals just on one side for a lower, slower approach.
Remove, rest, slice.
Serve on flatbread or pita with tzatziki (Greek yogurt, lemon juice, garlic, cucumber, S&P), mint, lettuce, tomato, and onion.
I cut some slits in the de-boned meat to open it up even more.
Make a paste of oregano and mint, plus garlic, salt, pepper, onion powder, olive oil, and lemon juice.
Slather paste inside the leg, roll it, and tie it up tight. Rub the outside with more of the paste, and put it in a zip-lock bag with more lemon juice overnight.
Cook indirect with drip pan underneath until it hits about 130 (for medium rare). I put coals on both sides, with the meat in the middle, so it was pretty high heat, like 500. You could put coals just on one side for a lower, slower approach.
Remove, rest, slice.
Serve on flatbread or pita with tzatziki (Greek yogurt, lemon juice, garlic, cucumber, S&P), mint, lettuce, tomato, and onion.
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