Advice please- 10lb leg of lamb

here you go:


Lamb, Leg, Boneless

I would slow roast a shoulder. Say 250F or no higher than 300F. It will be meltingly tender. Here's really good recipe to sort of follow. It calls for leg but it would be even better with a shoulder. Just foget about "stuffing" it. Add the onions underneath the shoulder."My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me."Ruth Reichl


INGREDIENTS:
1 Recipe Fennel Spice
For The Lamb
2 Tbs Extra-virgin olive oil, plus more for drizzling
2 Medium Onions, peeled and thinly sliced
Salt/Pepper
1 1/2 tsp Finely chopped fresh sage leaves
3/4 cup Water
4 lbs Leg of lamb, at room temperature
1/4 Cup Fennel Spice Rub
4 Carrots
4 Stalks Celery
FENNEL SPICE
1 cup fennel seed
3 Tbs coriander seed
2 Tbs white pepper corns
3 Tbs kosher salt
makes 1 1/4 cups



Directions:
1 Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
2 Heat the olive oil in a large saute pan over medium heat until hot.
3 Add the onions and a pinch of salt and pepper. Reduce the heat to
4 medium-low and cook for about 1 minute. Add the sage and cook about 3
5 minutes. Add the water, cover, and cook until the onions are very
6 tender, about 10 minutes. Uncover and saute until the onions are very
7 soft and the pan is dry again, about 2 minutes.
8 Slice open the leg of lamb and lay flat. Season meat well all over
9 with the Fennel Spice and salt and pepper. Spread half of the sauteed
10 onion mixture directly on top of the seasoning, inside the leg of
11 lamb. Roll up the meat and tie with kitchen twine. Set aside the
12 other half of onion mixture.
13 Rub the outside of the lamb with more Fennel Spice. Remove the
14 roasting pan from the oven and lay the carrots and celery on the
15 bottom. Place the lamb on top of the carrots and celery, drizzle with
16 some extra-virgin olive oil and cook for 7 hours. Spread the
17 remaining onion mixture on top of the lamb, place a foil as a tent
18 over the lamb and roast for an additional hour. The lamb is ready
19 when it pulls away easily if picked at with a pair of tongs.
20 For the Fennel Spice.
21 Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan
22 over medium heat. Watch carefully, tossing frequently so the seeds
23 toast evenly. When light brown and fragrant, pour the seeds onto a
24 plate to cool. They must be cool before grinding, or they will gum up
25 the blades.
26 Pour the seeds into a blender and add the salt. Blend to a fine
27 powder, shaking the blender occasionally to redistribute the seeds.
28 Store in a tightly sealed glass jar in a cool, dry place or freeze.
29 Recipe Notes
30 Try this for spice-encrusted pork ribs, chops, or tenderloin; veal
31 chops; chicken breasts; duck, beef; liver or eggplant. Add a teaspoon
32 to lentil soup. Have friends to a dinner featuring the spice, then
33 send them home with a little jar as a present from your house to
34 theirs. If you have a spice mill, you can cut the recipe in half.
35 I've found that a cup is the minimum for grinding in the blender.
36 Printed from A Cook's Books -- Recipe management for Macintosh
37

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Servings: 6

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Bobbyb, 01/16/07

I love this with my Smashed Pepper Potatoes.

Printed from A Cook's Books -- Recipe management for Macintosh

Where do the two chopped onions come in??? Do you put them over the top once the paste is on the Lamb?

Is the leg boneless or bone-in?

I should have updated the recipe...i asked the same question....YES Onions are part of the paste... Jerry