Lamb for Easter? Recipes needed!

JP

Does anyone have any good recipes for leg or rack of lamb? I'd love to hear about them!

Grumpa

JP,[p]This link should be of interest to you.[p]

[ul][li]Lamb[/ul]

Earl

JP,[p] Try to get a hold of JJ. He done a lamb at Eggtoberfest
& it was fantastic. if JJ reads this maybe he can jump in.[p] Earl

djm5x9

JP:[p]I have done many a lamb leg pierced with slivers of garlic (frequency to taste), rubbed with a mix of olive oil, fresh lemon juice, and crushed garlic then sprinkled with salt and pepper. Marinate covered overnight in the refrigerator. I remove no fat and cook fat side up to my preferred internal temperature.[p]Lately, I have found a butcher shop that sells de-boned legs of lamb. I place the leg in a bowl that will allow my marinate to cover the meat with fat on. The marinate consists of juice from six to ten lemons (I love lemon, you may want to use less), salt and fresh grown pepper, plenty of crushed garlic, and two five to seven dollar bottles of wine that is pleasing to your palate. Mix the marinate to dissolve and distribute the ingredients. Pour the marinate over the meat. Open the first bottle of wine and pour till the meat is covered. Cover and refrigerate (I do mine for two or three days) turning twice a day.[p]Grill at 300* - 325* to desired temperature. For kicks I sometimes add Jack Daniel’s chips (sparingly, just a light smoking) and smoke prior to bringing the fire up to cooking temperature.[p]Just a couple of recipes I like for your consideration . . .[p]The other bottle of wine? Do I have to tell you everything?

djm5x9

JP:[p]I have done many a lamb leg pierced with slivers of garlic (frequency to taste), rubbed with a mix of olive oil, fresh lemon juice, and crushed garlic then sprinkled with salt and pepper. Marinate covered overnight in the refrigerator. I remove no fat and cook fat side up to my preferred internal temperature.[p]Lately, I have found a butcher shop that sells de-boned legs of lamb. I place the leg in a bowl that will allow my marinate to cover the meat with fat on. The marinate consists of juice from six to ten lemons (I love lemon, you may want to use less), salt and fresh grown pepper, plenty of crushed garlic, and two five to seven dollar bottles of wine that is pleasing to your palate. Mix the marinate to dissolve and distribute the ingredients. Pour the marinate over the meat. Open the first bottle of wine and pour till the meat is covered. Cover and refrigerate (I do mine for two or three days) turning twice a day.[p]Grill at 300* - 325* to desired temperature. For kicks I sometimes add Jack Daniel’s chips (sparingly, just a light smoking) and smoke prior to bringing the fire up to cooking temperature.[p]Just a couple of recipes I like for your consideration . . .[p]The other bottle of wine? Do I have to tell you everything?