Lamb Recipes

[b-man]

Lamb Cutlets with Plum Sauce

Makes 4 servings

Ingredient:

12 each lamb cutlets
1 clove garlic, halved
1/2 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons olive oil

Sauce:

3/8 cup plum jelly
2 tablespoons pineapple juice, unsweetened
1 1/2 teaspoons cornstarch
1 1/2 teaspoons orange juice
1/8 teaspoon dry mustard
1/2 dash ground mace or nutmeg if mace not available

Rub lamb cutlets with garlic.

Mix remaining dry ingredients and rub them all over the cutlets. Meanwhile place the olive oil into a skillet and bring to a medium-hot temperature. Sauté cutlets on both sides and cook to selected doneness. In my humble opinion they should not be cooked over medium.

For the sauce, mix jelly with remaining sauce ingredients in small saucepan. Cook over medium-high heat, using a whisk, whisk the sauce until thickened and smooth. Cook for 1 minute more. Serve alongside cutlets.

B-man

[b-man]

Italian-Style Lamb Shanks

Tender lamb shanks in red wine with onion, garlic and tomatoes.

Suggestions: Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 2hrs 10 mins

Ingredients:

8 baby pickling onions, skins removed
8 garlic cloves, peeled
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, reduced salt
14 oz can tomatoes in juice, chopped
2 Tbsp extra water
1 tsp beef stock powder
1 tsp garlic stock powder
1 Tbsp cornstarch
4 lamb shanks, trimmed (10 oz each)
1 pkt french onion soup mix
1 roasted red pepper, skinned and cut into quarters
1 roasted yellow pepper, skinned and cut into quarters

Directions:

Preheat oven to 325?F.

Place lamb shanks, onions and garlic cloves in a large casserole dish.

Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.

Add the peppers; cover and cook for a further 30 minutes.

Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.

Return to the oven for a further 5-10 minutes or until the sauce has thickened. Serve with couscous or mashed potatoes.

B-man

[b-man]

Marinated Lamb with Jasmine Rice

This is a mouth-watering lamb dish.

Suggestions: Allow standing time of one hour for the lamb to marinate, and an extra 30 minutes to cook rice.

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:

2 cloves garlic, crushed
2 Tbsp finely chopped fresh coriander
2 Tbsp chopped fresh parsley
1 Tbsp finely grated ginger
1 cup lowfat yogurt
14 oz lean lamb, cut into strips
6 spring onions, chopped
1/2 tsp cumin
1/2 tsp nutmeg
4 cup cooked jasmine rice
1 Tbsp cornstarch

Combine garlic, coriander, parsley, ginger, yogurt, cornstarch and lamb together; cover and refrigerate for 1 hour.

Cook onion, cumin and nutmeg in a large non-stick skillet until softened.

Add lamb and marinade and cook on a medium heat for 20 minutes or until lamb is tender.

Serve with rice.

B-man

[b-man]

Chinese Chops

Yield: Serves 4.

Ingredients:

1/3 cup hoisin sauce
2 tablespoons each: soy sauce, orange juice
1 tablespoon soy oil
1 teaspoon each: sugar, chilli paste
3 large cloves garlic, finely chopped
2 spring onions, thinly sliced on the diagonal
8 large lamb loin chops

Whisk the hoisin sauce, soy sauce, orange juice, oil, sugar, chilli and garlic in a bowl. Add one-third of the spring onions. Add the chops and turn to coat. Marinate for at least 20 minutes.

Preheat a grill and cook the lamb for about four minutes each side for medium-rare.

Place two lamb chops on each plate and sprinkle with the remaining spring onions.

B-man

[b-man]

Italian Lamb Casserole with Olives

Yield: serves 4.

3 tablespoons olive oil
1kg boneless lamb, cubed
3 cloves garlic, crushed
2 teaspoons each: rosemary, thyme, chopped
Salt and freshly ground black pepper to taste
1 tablespoon flour
1 1/2cups spicy tomato-based pasta sauce
8 juicy, black pitted olives

Preheat the oven to 200deg. Heat the oil in a large, heavy frying pan and brown the lamb in batches. Transfer to a casserole dish.

Add the garlic, herbs, salt and pepper. Sprinkle with the flour, tossing the meat to coat the chunks evenly.

Place the casserole in the oven, uncovered, until the lamb is lightly crusted, about 10 minutes.

Meanwhile, pour the sauce into the frying pan and bring to the boil, scraping any burnt pieces from the base. Pour over the lamb. Add the olives.

Cover and reduce the oven heat to 180deg. Cook for about one hour, until tender.

B-man

[b-man]

Braised Lamb Shanks with Winter Squash and Red Chard

Really good hearty, homey meal especially for the cold months. Not too difficult to prepare either.

Ingredients:

Lamb and Squash:
4 3/4 lbs lamb shanks
2 tablespoons oil
4 tablespoons butter
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped parsnips
4 sprigs thyme
2 whole garlic heads, unpeeled,horizontally cut in half
1 cup dry red wine
5 cups chicken stock or low-sodium chicken stock
1 large orange, peel and pith removed,quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 3/4 lbs butternut squash, quartered lenthwise,seeded
1/2 teaspoon ground nutmeg
1 medium fresh fennel bulb, , trimmed and sliced
2 teaspoons grated orange rind

Chard:
2 bunches red swiss chard
2 tablespoons butter

Yield: 4 servings
3 hours 15 minutes total (approx.) … 45 mins prep

Preheat oven to 375F degrees.

Sprinkle lamb on all sides with salt and pepper.
Heat oil in heavy large pot over high heat.
Add lamb, cook until brown turning occasionally; about 10 minutes.
Transfer to plate.

Add 1 Tbls butter to drippings in pot.
Add onions, carrots, parsnips, thyme and garlic.
Saute until vegetables soften and begin to brown.
Add wine, boil until reduced almost to a glaze; about 4 minutes.
Return lamb to pot, arrange in single layer.
Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
Place pot in the oven.

Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.

Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper. Arrange squash, skin side down on a baking sheet.
Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.

Scrape squash from skins into a bowl.
Add nutmeg and 2 Tbls of butter.
Mash with a fork until almost smooth, season with salt and pepper.

Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.

Add fresh fennel, ornage peel and 1 tsp fennel seeds.
Simmer until fennel is tender and sauce is thick enough to coat a spoon.

Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.

While the lamb and squash heat, cut out the center stem from the chard leaves, discard. Coarsly tear the leaves. Melt butter in a heavy skillet over high heat. Add chard and toss until it wilts; about 4 minutes.
Season with salt and pepper.

Divide chard and squash among 4 plates.
Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.

B-man

[b-man]

Rigatoni with Hearty Lamb Sauce

Yield: 4 servings

Ingredients:

1 lb Rigatoni, Medium Shells or other medium pasta shape,
uncooked
12 oz lamb stew meat or 2 pounds shoulder lamb chops
1 cup canned Italian plum tomatoes, or 1 cup canned crushed
tomatoes
1 Tbs olive or vegetable oil
2 cloves garlic, peeled and finely chopped
1 medium onion, finely chopped
1 tsp finely chopped fresh rosemary or 1/2 tsp. dried rosemary*
1/2 tsp finely chopped fresh thyme or 1/4 tsp. dried thyme
1 1/2 cups dry red wine
1 pinch each ground nutmeg and ground cloves
Salt to taste
Pepper to taste
1/3 cup grated Parmesan cheese

Ask the grocery butcher to remove fat from the meat and coarsely
grind the lamb for you. Or, remove the fat and bone and coarsely
chop the meat in a food processor. Place the plum tomatoes in a
bowl and break up with a fork until coarsely crushed.

Heat oil in a medium saucepan over medium-high heat. Add the lamb
and garlic and cook until the meat begins to brown, about 3
minutes. Add the onion, rosemary and thyme; cook 1 minute. Add the
crushed tomatoes, wine, nutmeg, cloves and salt and pepper to
taste.

Heat to a boil and reduce the heat to simmering. Cook, uncovered,
until the lamb is very tender, about 45 minutes. Check the lamb
occasionally. There should always be enough liquid to cover the
meat. If not, add a small amount of water.

Prepare pasta according to package directions; drain. Return the
pasta to the pot.

Add the lamb & sauce to the pot and cook over low heat until heated
through, stirring constantly. Stir in half the Parmesan cheese.

Divide pasta among serving bowls. Sprinkle with remaining cheese
and serve.

B-man

[b-man]

Mixed Grill

Yield: 6 servings

Ingredients:

6 beef sausages
6 loin or shoulder lamb chops
6 small sirloin or filet steaks (about 4 ounces each)
6 pieces Canadian bacon, grilled to crispy
6 large white mushrooms, grilled
3 lamb kidneys, halved, cored and trimmed, grilled (optional)
3 large firm tomatoes, halved and grilled 2-3 minutes per side
salt and fresh black pepper to taste
1-1/4 cups cream
1/2 cup canned beef bouillon
2 tablespoons Dijon or wholegrain prepared mustard

Season chops, steaks, kidneys, tomatoes and mushrooms well with
salt and pepper. Lightly oil a medium-hot barbecue.

Grill ingredients as follows: sausages, 10-15 minutes or until
done; lamb chops, 5-7 minutes per side; steaks, 3-4 minutes per side;
Canadian bacon, grilled to crispy; mushrooms, 3 minutes per side; kidneys, 2-3 minutes per side; tomatoes, 2-3 minutes per side. Total
cooking time should be about 15 minutes.

Set grilled meats and vegetables aside in a warm place while you make the sauce.

In a clean saucepan, boil the canned beef bouillon until reduced to
about 1/4 cup. Add the cream and bring to a boil over medium heat,
simmering for 2-3 minutes to thicken slightly. Stir in the mustard
and remove from the heat. Divide the ingredients into equal portions
and serve with the sauce.

B-man

[b-man]

Gyro Burgers

This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you will enjoy this combination of those two ideas. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine. Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guesstimate ( you have to eyeball it). You can broil these if you prefer.

Ingredients:

3/4 lb lean ground lamb
1/2 lb lean ground beef
1 cup fresh breadcrumbs
1/2 cup minced onions
1 clove garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/3 cup olive oil
4 plum tomatoes, chopped
1 small onion, slivered
1 small cucumber, seeded & chopped
1/2 head romaine lettuce, shredded
1 cup tzatziki, homemade or purchased
4 pita pockets

Yield: 4 servings

In a bowl, combine lamb, beef, bread crumbs, minced onion, garlic, allspice, coriander, cumin.
Add just 1 tsp of the salt and 1/8 tsp of the pepper and mix well.
Form into 4 patties, cover and chill 2 hours.

In another bowl, whisk together vinegar, oregano, 1/4 tsp salt, and 1/8 tsp pepper. Gradually whisk in the oil until blended well.
Add tomatoes, sliced onions, and cucumbers and stir to coat.
Cover and let marinate at least 2 hours (no more than 8 hours).

When you are ready to cook your burgers, oil& preheat your grill and grill as you would any hamburger (10-15 minutes or so- or until no pink remains but burger is still moist).

When burgers are fully cooked, slit pita pockets open on the sides to form open pockets (you can warm the pita up by setting on the side of grill briefly) and place a burger inside.

Have bowls of the tomato topping, the shredded lettuce, and some tzatziki(a Middle Eastern style yogurt sauce) on the table for guests to add as desired. The yogurt sauce is available in the dairy case near dips or at the deli counter or some markets or you can prepare a homemade version. (recipe follows)

Tzatziki:
an excellent accompaniment to souvlaki or gyros. Tastes best if allowed to sit refrigerated for several hours. You can find Greek style yogurt for this recipe in Greek or Middle Eastern delicatessins, or just feel free to use plain yogurt.

2 English cucumber
6 cloves garlic, peeled
salt
4 cups plain yogurt (preferably Greek Style)
2 tablespoons red wine vinegar
fresh ground black pepper
1 teaspoon dried mint (or may use dill weed)
4 tablespoons olive oil
1 cheesecloth

20 mins total time

Grate cucumbers and allow to drain in a sieve, weighted by a heavy plate, for 15 minutes. Wrap grated cucumbers in cheesecloth to squeeze all remaining liquid out. Set grated cucumbers in a mixing bowl.

Place garlic cloves in a mortar and sprinkle with a little salt.
Grind into a paste and add mixture to cucumbers.

Whisk together yogurt, vinegar, pepper, mint, and oil.
Add yogurt mixture to cucumbers and garlic and mix all together thoroughly.
Refrigerate until needed.

B-man

[b-man]

Gyro Meat

I serve this it with Tzatziki ( recipe for Tzatziki was posted in the Gyro Burgers recipe). Be warned- It is very garlicky. Also, use less pepper if you’re using all beef instead of lamb.

1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder and sometimes add beef)
2 cloves garlic (crushed)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper

Yield: 6-8 servings

20 minutes total (approx.) … 10 mins prep

Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
Broil 8-10 minutes until no longer pink.

Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, Tzatziki.

B-man

[swtness]

Lamb Chops with Tomatoes and Olives

8 lamb shoulder chops, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/3 cup dry white wine
1 (14 1/2-ounce) can chopped peeled tomatoes with juice
1/2 cup sliced pimiento-stuffed olives
1 teaspoon granular sugar substitute
2 tablespoons fresh parsley, chopped

1. Preheat oven to a warm setting. Season chops with salt and pepper to taste. In a large skillet, heat oil over medium-high heat. Sauté chops until golden brown and cooked through, about 3 minutes per side. Transfer to a platter and place in oven to keep warm.
2. Drain excess fat from skillet and return to high heat. Pour in wine and cook, scraping up brown bits. Stir in tomatoes, olives and sugar substitute. Reduce heat to medium and cook until sauce thickens slightly, about 5 minutes
3. Season sauce with salt and pepper to taste and spoon over chops. Sprinkle with parsley before serving.

[skyEyz_7]

West African Lamb And Peanut Stew

tablespoons peanut oil
1-1/2 pounds lamb shoulder, trimmed, cut into 1-inch cubes
2 large onions, coarsely chopped
1 six-ounce can tomato paste
4 bay leaves
1/4 teaspoon cayenne pepper
1-1/2 cups beef stock
1-1/2 cups water
3/4 cup old-fashioned style or freshly ground peanut butter
3 large carrots, peeled and diced
1 scotch bonnet pepper, halved, and seeded
1 cup frozen peas
Cooked couscous, for serving
Coarse salt and freshly ground black pepper

1. Using a large saucepan or Dutch oven over medium-high heat, heat oil
2. Add lamb and onions and cook, stirring frequently, until lamb is brown, about 6 minutes
3. Add tomato paste, bay leaves and cayenne pepper and cook 1 minute
4. Season with salt and pepper
5. Add beef stock and water and bring to boil
6. Reduce heat and simmer until lamb is tender, about 1-1/2 hours
7. Add peanut butter, carrots and scotch bonnet pepper
8. Cook until carrots are tender, about 30 minutes
9. Add peas and cook until heated through
   10.Serve stew over couscous

[skyEyz_7]

Creole-Seasoned Lamb with Andouille Sweet Potato Hash and Brown Sugar Sauce
4 racks of lamb - frenched
1/4 cup Creole seasoning
2 teaspoons olive oil
2 tablespoons unsalted butter
2 medium sweet potatoes - peeled and diced
Kosher salt and freshly ground black pepper to taste
1/4 pound andoville sausage - diced
2 cups chicken stock
1/4 cup red wine
1 cup lamb or beef stock
2 tablespoons packed light brown sugar

Preheat oven to 350?F. Season lamb with Creole seasoning, rubbing it in. Heat a large skillet over moderate heat. Add one teaspoon oil and heat until hot but not smoking. Add 2 racks and sear on all sides for about 10 minutes. Transfer racks to baking sheet. Wipe out skillet and sear remaining racks in same manner. Bake all racks (2 in a skillet, 2 on a baking sheet) 12 minutes or until medium rare. Transfer lamb to a platter and let rest.

Meanwhile add a medium saucepan over high heat. Add butter and melt. Add sweet potatoes and salt and pepper and cook until browned - about 5 minutes. Ad andoville and chicken stock and cook until tender and most of the liquid is evaporated - for about 8 minutes. Mash potatoes with the back of a spoon.

Drain excess fat from skillet and over high heat deglaze with wine - being careful of a possible flare-up. Reduce wine almost completely. Add lamb stock and brown sugar and reduce for 2 minutes. Season with salt and pepper.

Slice racks and serve with hash and sauce. Serves 4.

to keep the lamb juicy let it sit for 1/2 the time it takes to cook it … then enjoy !

[skyEyz_7]

VEAL SCALOPPINE WITH LEMON AND CAPERS
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
8 veal scallops (about 1 lb.)
4 Tbsp.Margarine or butter
3/4 cup chicken broth
2 Tbsp. lemon juice
2 Tbsp. drained small capers

In shallow bowl, combine flour, salt and pepper. Dip veal in flour mixture, coating well.

In 12-inch nonstick skillet, melt 2 tablespoons of margarine or butter over medium-high heat and cook 1/2 of the veal until done, turning once. Remove to serving platter and keep warm. Repeat with remaining 2 tablespoons Spread and veal.

In same skillet, add broth. Bring to a boil over high heat, scraping browned bits from bottom of pan. Continue boiling until sauce is slightly thickened, about 1 minute. Stir in lemon juice and capers; heat through. Serve sauce over veal.

[skyEyz_7]

CUTLETS IN A RED WINE CREAM SAUCE
3/4 cup all-purpose flour
1 tsp. Garlic Salt
1 lb. veal or pork cutlets, pounded thin
5 Tbsp. Olive Oil
2 Tbsp. finely chopped shallots or onions
1/4 cup dry red wine or beef broth
1-1/2 cups water
1 package Mushroom gravy mix
1 Tbsp. heavy cream

Mix flour and garlic salt together. Dip veal in flour mixture, coating well; shake off excess.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown veal, a few at a time, and adding additional 2 tablespoons olive oil as needed. Remove veal to serving platter and keep warm.

Heat remaining 1 tablespoon olive oil over medium-high heat and cook shallots, stirring occasionally, until tender, about 1 minute. Stir in wine and cook 1 minute. Stir in water and Mushroom gravy mix and bring to a boil. Reduce heat and simmer, stirring constantly, 3 minutes. Stir in cream. Pour sauce over veal and serve to those you love.

[Aline]

Lamb Kabobs

2 tbsp butter
1/2 cup chopped onion
1 small green pepper, diced
1 celery stalk, diced
1 garlic clove, minced
1 (8 oz) can tomatoes
1 (6 oz) can tomato paste
1/4 cup water
2 tbsp light brown sugar
1-1/2 tsp vinegar
1/2 tsp salt
1/2 tsp hot pepper sauce
1/4 tsp cracked pepper
1 medium eggplant
2 medium red peppers
2 lbs lamb cubes for kabobs

In 2-quart saucepan over medium heat, in hot butter, cook onion, green pepper, celery and garlic 10 minutes or until vegetables are tender.

Add tomatoes and their liquid and next 7 ingredients; heat to boiling. Reduce heat to low; simmer 5 minutes. Spoon mixture into large bowl; chill.

Cut eggplant lengthwise in half, then crosswise into 1-inch-thick slices. Cut red peppers into 2-inch pieces.

When tomato mixture is cool, add lamb, eggplant and red peppers; mix well; cover; chill 4 hours or overnight, stirring.

About 1 hour before serving; Prepare outdoor grill for barbecuing. On four 18-inch skewers, thread lamb alternately with vegetables. Spoon marinade into pan; cover.

Place skewers on grill over medium coals; cook 30 minutes or until lamb is of desired doneness, turning often. Heat marinade on same grill to serve with lamb.

[Noel]

I’ve got a couple of questions;

First for B-man…

I love to use my crock pot for all kinds of meals
and my Dad used to have a Dutch oven and my
question is what’s the difference between them?
Why might I want to use a Dutch oven sometimes?
Does it give you the same results as the crock
pot in less time?

---

question for anyone;

And as far as parsley is conserned…it’s not an
herb I like to useI usually substitute something
for it or leave it out, why do so many recipes
ask for parsley, what does it do for a dish?

[Aline]

Hi Noel!

My opinion is that parsley brings out the flavor in certain dishes, makes a dish more appetizing as a garnish, and helps with garlic breath! :mrgreen: LOL

[Noel]

LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.

10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
1 tablespoon butter
4 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons whipping cream
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper

1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
4 ounces ground veal or lamb
1 large egg
3 garlic cloves, sliced

Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)

Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.

Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.

Sorce Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/105680

[Noel]

LEG OF LAMB WITH GARLIC AND ROSEMARY

Active time: 15 min Start to finish: 2 1/2 hr
click photo to enlarge

1 (7-lb) semiboneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Preheat oven to 350°F.

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Makes 8 servings.

Source Epicurious

http://www.epicurious.com/recipes/recipe_views/views/105020