Leg of Lamb recipe needed

Big'un

Hey gang,
I'm continuing to look through the archives and some bookmarked sites...but I'm not finding what I'm lookin'for. I sure could use a good bone-in, leg o lamb recipe. TIA.
Big'un

Dover_Gal

Big'un,
You might try the Basque method of lamb roasting:[p]Roasted Leg of Lamb, Basque Style
(Gigot D'Agneau Basquaise)
INGREDIENTS:
5-6 lb. leg of lamb, trimmed, bone in
4 Tablespoons coarse grain Dijon mustard
4 Tablespoons plain full-fat yogurt (Greek or eh, use plain Dannon)
1/2 teaspoon Hungarian paprika & 1/2 teaspoon cayenne pepper
2 teaspoons chopped fresh thyme leaves
4 heads of garlic, unpeeled but loose papery skin removed and cut in half
3 bay leaves
several sprigs of fresh thyme
sea salt
freshly ground white pepper
PREPARATION:
Egg to 450°F.
1. mix the cayenne pepper and paprika together. [p]2. Stir together the mustard, yogurt, 1/2 teaspoon of piment (or cayenne mixture) and 1 teaspoon of thyme. [p]3. Place the lamb on a rack in a roasting pan and brush the mustard mixture all over it. [p]4. Sprinkle the remaining piment and thyme over it. Add 1/2 cup water to the drip pan along with the garlic halves, thyme sprigs and bay leaves. [p]5. Roast for 1 to 1-1/2 hours, turning the roast once during this time. [p]6. Use a meat thermometer to check for your desired doneness. Be sure to check in various parts of the leg. General guide: 125°=medium rare; 135°=medium. [p]7. Remove from oven and season the lamb with the salt and pepper. [p]8. rest for 10 to 30 minutes. The meat will continue to cook during the resting time. [p]Let us know how it works.[p]9. As the meat rests, you can make a sauce of the dripping if you choose--spoon off any fat and then add 1/3 cup cold water to deglaze the pan. Bring to a boil, reduce the heat and simmer until thickenend ~ about 5 minutes.

RhumAndJerk

Big'un,
This was the classic.
RhumAndJerk
[ul][li]JJ's Leg O Lamb[/ul]

billt

i made the following and now my sons request it for all special occasions i do it with boneless but there should not be too much of a difference.
rinse leg o lamb and pat dry
in food processor or blender put leaves from 2 supermarket packs of rosemary, some garlic [i use 1 large or 2 small cloves.] 2/3 cup olive oil and grind it up fine and then mash the pulp in a FINE stainer to get out all the oil.... reserve pulp.
inject the lamb with the roemary olive oil
mix the pulp with corse salt and pepper and rub it on the outside of the lamb.
i just put it on the egg at 300-325 [no more or you will burn the rosmary too much] turning occasionally til done.
i do mine medium and look the temp up on the internet every time [crs]. take out at least 10 degrees before final temp and let rest. mint jelly [the boys and my mother like it?]on the side. wish i could give you time frame [not as long as you would think but my family is patient with late serving as it is worth the wait [and they are drinking my beer] good luck [also, first post.. be kind]

Dover_Gal

bill,
I've used a similar recipe, making a light flour paste and crushing the rosemary but in all ways similar to yours. It is excellent and I can recommend it highly.

billt

dover_gal,
you were at woodburners for the pa eggfest yes?

Dover_Gal

bill,
Yes, I was. Tall female, olive green tee-shirt, green sandals.

Big'un

bill,
Thanks for the post..this definetly deserves a second look!

Big'un

RhumAndJerk,
Appreciate the effort. I looked twice and still can't find a recipe within that post.

Big'un

dover_gal,
That really sounds good. I'm keeping this one in mind. Thanks.