Happy Christmaka

dublin

Happy Holidays to all,
Listen guys...have folks coming tomorrow, they had egg steaks before but have now asked for a boneless leg of lamb.
I plan on doing the Tzatziki sauce..... but how the hell should I do the 5lb boneless leg of lamb????
Any idea gratefully appreciated[p]dublin

mollyshark

dublin,[p]Have no idea whose recipe this is, but I have to agree it is about the best lambie I've had. Hopefully someone will come forward to take credit![p]Boneless Rolled Leg of Lamb (EVERY BITE IS SENSATIONAL)
Ingredients:
• 1 Leg of Lamb Roast • 3 Tbs Flour • 2 Tbs Olive Oil • 1 Tbs Salt • 2 Clove Crushed Garlic • ½ tsp Ginger • ½ tsp Sage • ½ tsp Marjoram • ½ tsp Pepper • ½ tsp Thyme Preparation Directions:
• Mix ingredients into a paste.
• De-bone the roast and flatten it.
• Spread ½ of the paste onto the flattened roast.
• Roll up the roast into a sausage shape and tie off every 1 in. or as required to hold shape (more is better when it comes to serving).
• Spread the remaining paste on the outside of the roast.
Cooking Directions:
• Cook indirect over plate sitter, etc. at 350 degrees until done.
• About 1 hour for a 4 lb. roast.
• Do not over cook medium to medium rare is best. [p]
And Happy Kwanukkah to you!