Gonna try one NYE. Any tips? I think I am going to smoke it & maybe use some kind of apricot glaze, but still looking. I am thinking about bone-in too.
Leg o' Lamb
- Thread starter TN
- Start date
TN said:
Roasted with a mint sauce...
I have a mint glazed leg recipe that looks the bomb. Is there any extra prep? removing sinew or anything else? my web resources say no. but a first hand account from aN8 said:Roasted with a mint sauce...
is always the best.
MMMM lamb. I love it simply roasted with a paste of garlic and herbs. Make a paste of crushed garlic, rosemary, mint, olive oil, and S&P (mortar and pestle works best). Add some brown mustard if you like, that will help form a crust. Rub it all over before roasting, and make some deep slits and jam some down there too. If it's boneless, unwrap it and rub that paste all over the inside too. Personally I stay away from sweet glazes and sauces with lamb but you can add honey to the paste too.
I love it simply roasted with a paste of garlic and herbs. Make a paste of crushed garlic, rosemary, mint, olive oil, and S&P (mortar and pestle works best). Add some brown mustard if you like, that will help form a crust. Rub it all over before roasting, and make some deep slits and jam some down there too. If it's boneless, unwrap it and rub that paste all over the inside too. Personally I stay away from sweet glazes and sauces with lamb but you can add honey to the paste too.
Ditto...OGRipper said:MMMM lamb.
Lemon, Garlic, salt, pepper, rosemary, oregano, thyme, & mint.
Another good way to do it is to use some tandori paste.
you could butterfly it and grill it.
last roast leg i did was for easter...S&P all over, and some oil and chopped rosemary. i also stuck a paring knife into the leg a couple dozen times and shoved slivers of garlic cloves in.
last roast leg i did was for easter...S&P all over, and some oil and chopped rosemary. i also stuck a paring knife into the leg a couple dozen times and shoved slivers of garlic cloves in.
bone in is good
Stab holes in it and stuff a few FRESH rosemary leaves into each hole.
Stab holes in it and stuff a few FRESH rosemary leaves into each hole.
just thought we'd update you on the leg of lamb. it was phenomenal. we glazed it in a soy sauce/worchshire/ginger/brown sugar/and some other things glaze. then we poked holes in it and put ginger and garlic in the holes. TN butterflied it and it went on the smoker for about 4 hours. it turned out so good. fantastic flavor. we will definitely be making it a new years tradition.
Mmmm... Lamb...
i did double lamb chops for xmas dinner w/ my dad. pan-seared, oven-finished.
Smoker? Hmm.... Never thought of that.laura said:
Personally, I like mine a little more rare. I'll have to try the asian glaze you mentioned though.
Here it is over 2 hours in the smoker.
