I have a boned rolled leg of lamb, looking for ways to cook it.?!


Question: Now, I have a slow cooker, and was thinking of just doing the whole thing in there. But as I have a kg of meat here which 2 of us won't eat in one night, I'll be making leftovers anyway which will probably just involve fricasseeing it in the slow cooker anyway. SO - what would be the best, most flavourful, most delicious way to cook my boneless rolled leg? Oven-roasted? Slow-cooker? Recipes gratefully received, and general suggestions! Also, any ideas for something delicious to do with the leftovers?


Answers: Now, I have a slow cooker, and was thinking of just doing the whole thing in there. But as I have a kg of meat here which 2 of us won't eat in one night, I'll be making leftovers anyway which will probably just involve fricasseeing it in the slow cooker anyway. SO - what would be the best, most flavourful, most delicious way to cook my boneless rolled leg? Oven-roasted? Slow-cooker? Recipes gratefully received, and general suggestions! Also, any ideas for something delicious to do with the leftovers?

Roast leg of lamb wrapped in rosemary
Serves 4-6



Preparation time 1-2 hours

Cooking time 1 to 2 hours






Ingredients
1 leg of lamb, hip joint removed (sometimes sold as Ezicarve), about 2kg/4?lb in weight
4 garlic cloves, cut into slivers
6 anchovy fillets, quartered
freshly ground black pepper
2 tbsp olive oil
10-12 branches of rosemary
100g/3?oz black olive paste (or pitted kalamanta olives, puréed)
? lemon, juice only



Method
1. Dry the lamb well and hang or rest in a cool, dry place until its surface is dry to the touch (this makes all the difference to the flavour).
2. Trim off and discard any excess fat.
3. Make incisions all over the meat using a small, sharp knife, creating small pockets about 2cm/1in deep.
4. Stuff a garlic sliver and piece of anchovy into each incision, then season the surface well with pepper.
5. Heat half the oil in a flameproof heavy-duty baking pan and brown the lamb on all sides over a medium to high heat.
6. Allow to cool and preheat oven to 200C/400F/Gas7.
7. Stretch a good length of kitchen string along the work surface and overlap the branches of rosemary along the length of the string.
8. Smear the lamb with the olive paste and place it on the rosemary at one end. Roll it up so that it's completely encased in the rosemary and tie the string tightly to secure (it doesn't matter how crudely you do this, as long as the rosemary stays in place).
9. Return the lamb to the baking pan, drizzle with the remaining oil and the lemon juice and place in the oven.
10. Roast for 15 minutes per 500g/1lb2oz, plus 15 minutes more, turning occasionally to cook evenly.
11. Remove from the oven and rest the meat for one-third of the time it took to cook (this ensures a perfectly pink result).
12. Reserve the rosemary for garnish, carve and serve.

Check out the link below! I love this recipe!

go to cooks.com. it's one of the better food sites

Sprinkle on some rosemary and cook in a covered roasting tin, starting at 180C for 1/2 hour and reducing to 160 C.
Use leftovers to make a curry - perhaps a byriani to which you can add one or two left over boiled spuds as well as rice.
See what Delia Smith has to offer.

This is a great lamb recipe. For leftovers, it would be easy to make kabobs or reheat with rice and veggies. Enjoy!

Molasses-Glazed Lamb

**triple-tested at the Good Housekeeping Research Institute**

INGREDIENTS
1 cup(s) light molasses
1/2 cup(s) fresh orange juice
1/4 cup(s) olive oil
1/4 cup(s) Dijon mustard
4 clove(s) garlic, minced
1 1/2 teaspoon(s) coarsely ground black pepper
1 1/2 teaspoon(s) salt
1 can(s) beer, or bottle
4 pound(s) boneless lamb leg, butterflied and trimmed

DIRECTIONS
1. In medium bowl, whisk molasses, orange juice, oil, mustard, garlic, 1 teaspoon pepper, and 1 teaspoon salt until blended. Stir in beer. Pour marinade into large self-sealing plastic bag; add lamb, turning to coat. Seal bag, pressing out excess air. Place bag in large bowl, and refrigerate lamb 4 hours or overnight, turning over occasionally.
2. Remove lamb from marinade. Pour marinade into 3-quart saucepan and heat to boiling over high heat. Reduce heat to medium and cook 25 to 30 minutes or until marinade is reduced to 1 3/4 cups. Reserve 1 1/2 cups marinade for serving.
3. Meanwhile, prepare outdoor grill for covered direct grilling over medium heat.
4. Pat lamb dry with paper towels, then sprinkle with remaining 1/2 teaspoon pepper and 1/2 teaspoon salt. Place lamb on hot grill rack. Cover grill and cook lamb 15 to 25 minutes for medium-rare or until desired doneness, turning lamb occasionally and brushing with remaining 1/4 cup marinade. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Let stand 10 minutes to set juices for easier slicing.

For other lamb recipes, check out: http://www.goodhousekeeping.com/search/f...

i would cook it in the oven as roasted lamb is lovely. Whats leftover can be used for sandwiches or if you have enough another meal.
The way I do roasted lamb is to mix some redcurrant jelly and barbecue sauce and baste the joint with it during the last 30 mins of cooking time.
Lamb usually needs to cook for about 25mins per 1lb of meat or if you have a meat thermometer use it.

oven-roasted for sure..with garlic and rosemary..mmm





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