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Leg of Lamb: COLLECTION

This Leg of Lamb: COLLECTION recipe uses Lemon Juice, Olive Oil, Garlic, Boiling Water, and Cider Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1/4 cup
• 1 clove
• 8 clove
• 1/4 cup
• 3/4 cup
• 1 pkg
• 1 pkg
• 1 clove
• 1 tsp
• 1/2 tsp
• 1 1/2 cup
• 1/2 tsp

Method (preview)

1. 1

   Place many cloves of garlic under the skin/into the meat all around the leg.

2. 2

   Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat.

3. 3

   Cover with aluminum foil & bake.

4. 4

   The meat should still be brown/pink when done (Approx 1.

5. 5

   Bake leg plain (no spices), covered with aluminum foil, 1 hour till mostly done.

6. 6

   Take out of oven, cover with dijon mustard and italian breadcrumbs.

7. 7

   Bake for 1/2 hour more (until breadcrumbs are browned).

8. 8

   Serve hot.

9. 9

   Trim the lamb as thoroughly as possible, then butterfly it.

10. 10

    You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough.

11. 11

    Use it for stock, or remove the tendons and use the rest for shish kabob... use your imagination. Don't waste it; it's *lamb*!:-)

12. 12

    Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it.

13. 13

    Marinade it for at least an hour; overnight is better.

14. 14

    Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness.

15. 15

    Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce.

16. 16

    You may off course vary the spices to your liking.

17. 17

    Let sit for at least 2 hours.

18. 18

    Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste.

19. 19

    Spread the paste evenly over the top of the lamb.

20. 20

    Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium.