Growing up leg of lamb was the traditional Easter meal. I would like to have some now, seeking ideas on how to prepare and cook.

Dry rub and bake is by far the easiest , and with pretty damn good reason.
Treat it like a rib roast, put into a hot oven (450-500) for ten to twenty minutes depending on size, then down to 300 or so till it hits 120 internal. Remove and let rest for 15 minutes or a little more while other sides are prepped, then carve and smile as your guest gobble it down.
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Dad's side of the family is Russian, I've had lots of roasted/BBQ leg of lamb.
Skewered and marinated shoschlick or however the hell you want to spell it. Onions, lemon, wine, garlic, hot grill and lots of fun.(three days in a crock pot)

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Also great is deboned and butterflied, marinated in blended onions, oranges, jalapenos, and cilantro. Soak over night and grill on charcoal.
Hope some of these help.

Calikooknic

That last recipe . . .
Grilled as in, like a grilling a steak or cooked on the grill as if baking in the oven

I used a Weber kettle,so......both. Get it nice and hot with the coals to one side. Put the entire butterflied roast down on the heat and give it a little sear and color, then flip and move to the cooler side and cook for about 20-30 minutes depending on size.(again, till about 120 internal) Much like you would do with a Tri-tip or pork loin.

I too like to de-bone and butterfly a leg of lamb.

I coat it with a mixture of minced garlic, finely chopped fresh basil and chopped fresh thyme.

Good luck!

This thread makes my mouth water!

I am getting hungry. I love lamb, have one every Easter Sunday. Don't know why I don't have it more often. I guess I need to do something about that!

I'll give this a try. Can get this from the garden. Well, except for Lil'Bopeep.

Sounds delicious. What do you serve it with?

Don't forget the Mint Jelly!

I, like others, am now starving..........

Butterflied and marinated in lemon, garlic and herbs de Provence with some olive oil. Grill it hot and fast, keeping it rare. I serve it with grilled asparagus and rice pilaf.

lamb.......open dumpster an toss in ...or give the little lamb back to Mary (I don't like it )

Studded with garlic cloves & rubbed with a little olive oil, salt & pepper & fresh rosemary. I, too start with a very hot oven for 20 minutes to sear & seal & then reduce the heat to low & slow for an internal medium rare temperature.

The low & slow ensures that the internal fats render & moistens the meat.

Great with creamy scalloped potatoes (with garlic of course), or roasted potatoes, steamed asparagus, or sauted green beans.

Must have light gravy (au jus), mint sauce, or mint jelly in a pinch.

Oh, & a great bottle of Australian, Barossa Valley Shiraz !



P.S. Like all meats, bone in takes longer.

I use a modified version of Julia Child's recipe. Always have, and it always turns out great.

First make deep slits with a pointed knife all over it. Then stick into each slit one sliver of garlic and one sliver of lemon peel. Now squeeze the juice of half a lemon on the leg and rub it around evenly. Now give the exterior a light coat of extra virgin olive oil, salt, pepper, and rosemary. On to the rack of a roasting pan fat side up, then into a preheated 400 degree oven for a half hour. Then down to 350 degrees for (assuming a 7-8 pound leg) between another 1.25 to 1.5 hours more, checking the temperature starting at around the one hour mark, then every fifteen minutes. You will want it medium rare to rare (lamb isn't good cooked more than that), so you're looking for an internal temp of about 130 degrees. When done, take it out, cover with tinfoil, and let rest for fifteen minutes. Meanwhile, make the gravy.

For the gravy, take the drippings and put them in a pan over medium heat. Add enough flour to make a good roux. Stir it around till the flour absorbs all the oil and juices. Should have almost a "play-doh" consistency. Mash and stir it till it's the color of the gravy that you want. Then gradually add beef broth and about a cup of white wine while stirring. You want to smooth it out so it's not lumpy. Then cook on medium, constantly stirring, till it's thickened to where you want (you can stir in more broth if it's too thick). Adjust salt to taste. You can strain out the lumps with a strainer, if there are any.

Of course, you need mashed potatoes with it.

I don't cook lamb but do enjoy it. Recently had some that had been injected with apple juice after being marinated in onions, lemon and lime juices, garlic and sweet basil. Was pretty darn good.

I love lamb. Lamb stew is great, too, and I make it often. For some reason, though, lamb stew is only good the day you make it. Leftovers take on a bad flavor when reheated.

I love this lamb with smashed garlic potatoes or cauliflower, pan roasted Brussels sprouts or spinach. Serve with big, crunchy Cabernet!

Dessert is rocky road ice cream sprinkled with ground Cayenne pepper and a nice Partagas Maduro.

I think this might need to happen this weekend.

Will you at least mail me a napkin some one used? Smear a postcard in a dirty plate? That sounds like a hell of a spread. Invite a coupe of good friends or three and enjoy. Dessert is what really got me.

lmao!

Got to admit, prepared a nice leg of lamb. But would rather have had beef.