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Suggestions for leg of lamb recipe?

BigBadger
BigBadger Posts: 461
edited November -0001 in EggHead Forum
Unexpectedly have a leg of lamb to cook for tonight. Anyone have any ideas or thoughts on the subject? All ideas welcome!! (Times, Temps, Seasonings.)
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    BB

    What time is it where you are and what time are ou planning on eating?

    Steve

    Steve 

    Caledon, ON

     

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  • BigBadger
    BigBadger Posts: 461
    Little Steven wrote:
    BB

    What time is it where you are and what time are ou planning on eating?

    Steve

    It's currently 2:30pm and we will eat 6:30-ish or whatever works out. Not a terribly large leg, just the butt portion, no shank.
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  • Little Steven
    Little Steven Posts: 28,817
    I was going to suggest low temps but you don't really have time (depending on the weight which I should have asked).
    Figure on 12 to 15 minutes per pound for bone in. Lamb will take almost any spice or herb. If there is a lot of fat you can stud with garlic, rub with rosemary, salt and and olive oil.
    It will stand up to cumin and coriander based rum or soy sauce, five spice, ginger, lemongrass as well.
    The essential thing is loads of garlic. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • BigBadger
    BigBadger Posts: 461
    Little Steven wrote:
    I was going to suggest low temps ...

    I may try to get away with a 300° go at it. I think its about 3lb. Pretty small.
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  • Little Steven
    Little Steven Posts: 28,817
    Oh you should be fine then. Try 250* til about 115* internal and sear at the end if you want to. If it is not getting there in time raise the temps. Make sure you rest it tented with foil for a half hour at least.
    I thought you were talking about a whole leg. Too bad you guys don't get mint sauce too much B)

    Steve

    Steve 

    Caledon, ON

     

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  • BigBadger
    BigBadger Posts: 461
    Little Steven wrote:
    .....Too bad you guys don't get mint sauce too much B)

    Steve

    Who says?!?! We have more mint growing wild in our yard than we know what to do with. Love the mint sauces and jellies. My fave is a heavy vinegar mint sauce. mmmmm.

    As far as the size goes, I only just found out the size myself. My mother who loves lamb was hoping I'd cook it up for her but doesn't realize either the sizes I like to cook or the process of a low and slow.. but I'm training her.
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  • fishlessman
    fishlessman Posts: 34,593
    makes good kabobs, quick marinade some lemon juice, balsamic , olive oil, and some herb like rosemary and mint. its a quick cook from there on the skewers around 400 degrees. try and serve it as rare as possible, i dont like to hit medium because it loses all the sweat flavor, char on the outside is good with lamb
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BigBadger
    BigBadger Posts: 461
    The Lamb turned out great! Rubbed with DP "Shakin' the Tree" and olive oil. Indirect due to it's smaller size. Cooked at around 300° for 2 hours to 160° internal. I'm the only one who likes my lamb less than med. well done. It still tasted terrific... I even took a shot of the mint sauce to show Little Steven :woohoo:

    IMG00276-20110109-1535.jpg


    IMG00287-20110109-1720.jpg

    Loverly Lamb Leg, Potatoes Romanov, Parsnips, Green garlic beans, Locally made Egg roasted Mennonite sausage, Mom's home made Mint Jelly.

    IMG00288-20110109-1853.jpg


    IMG00290-20110109-1854.jpg
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