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Stephanie da Silva's Leg of Lamb Collection

Stephanie da Silva's Leg of Lamb Collection is built on Garlic, Sugar, Boiling Water, Cider Vinegar, and Black Peppercorns. Keep it handy for the next time you cook it.

Ingredients

• 8 clove
• 2 tbsp
• 1/4 cup
• 3/4 cup
• 3
• 3
• 6 cup

Method (preview)

1. 1

   Preheat oven to 325F.

2. 2

   Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit.

3. 3

   Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper.

4. 4

   Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone.

5. 5

   Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the thermomoeter reaches 150F.

6. 6

   Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving.

7. 7

   Place the mint in a bowl and sprinkle the sugar over it.

8. 8

   Crush mint and sugar together with the back of a spoon.

9. 9

   Pour in boiling water and let mint steep for five minutes.

10. 10

    Add vinegar to mint and water mixture.

11. 11

    Taste the sauce and add more sugar if needed. Heat before serving.

12. 12

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

13. 13

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

14. 14

    Cover with aluminum foil & bake.

15. 15

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

16. 16

    Bake leg plain (no spices), covered w/ aluminum foil, 1 hr till mostly done.

17. 17

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

18. 18

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

19. 19

    Serve hot.

20. 20

    Trim fell and fat from leg of lamb. (The fell is is what gives lamb its strong taste.

21. 21

    It is important to remove it as thoroughly as possible).

22. 22

    Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult).

23. 23

    Re-form the lamb and tie tightly with kitchen string.

24. 24

    Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap.

25. 25

    In a small iron skillet, saute the cumin seeds, peppercorns, orregano, and thyme over medium heat to release their flavours.

26. 26

    Stir frequently and remove when they turn brown and start to smoke.

27. 27

    Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder.

28. 28

    Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture.

29. 29

    Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat).

30. 30

    The internal temperature should rise to 130 F.

31. 31

    Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed.

32. 32

    While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper.

33. 33

    Grill over a low charcoal fire or under a broiler for about 5 min. per side or until tender.

34. 34

    Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds.

35. 35

    Adjust seasoning.

36. 36

    Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat.

37. 37

    Simply butterfly it and place in a dish or glass roasting pan to marinate with lots of garlic, some ginger, rosemary, little soy sauce.

38. 38

    Let sit for at least 2 hours.

39. 39

    Broil it or grill it until pink -- about 15 - 20 minutes.

40. 40

    Let sit for 10 minutes after cooking before slicing.