Leg of lamb recipe... will this taste any good? need some input?!


Question: last year i roasted a whole leg of lamb for easter that went over pretty well, i of course lost the recipe, i was thinking of doing something along the lines of;

a de-boned leg of lamb, butterflied open, with little pockets for sliced garlic, then make a paste out of honey, whole grain mustard, lemon juice/zest, fresh oregano, rosemary, and parsley, cumin, cracked black pepper and kosher salt,

truss the whole thing, and grill it over a bed of fresh rosemary (worked out very well last year)

i was going to serve it with a mint lemon creme fraiche (creme fraiche, yogurt, lemon juice/zest, roasted garlic and fresh mint)

i am a fairly experienced cook, i just think i might be going overboard on the paste for the inside of the lamb, any thoughts? any one tried any combinations like this?


Answers: last year i roasted a whole leg of lamb for easter that went over pretty well, i of course lost the recipe, i was thinking of doing something along the lines of;

a de-boned leg of lamb, butterflied open, with little pockets for sliced garlic, then make a paste out of honey, whole grain mustard, lemon juice/zest, fresh oregano, rosemary, and parsley, cumin, cracked black pepper and kosher salt,

truss the whole thing, and grill it over a bed of fresh rosemary (worked out very well last year)

i was going to serve it with a mint lemon creme fraiche (creme fraiche, yogurt, lemon juice/zest, roasted garlic and fresh mint)

i am a fairly experienced cook, i just think i might be going overboard on the paste for the inside of the lamb, any thoughts? any one tried any combinations like this?

I'm a vegetarian and you made my mouth water!!!! The combination of flavours sounds wonderful. I think it will turn out well.

That sounds luscious! It's been a few years since I did leg of lamb, the left-overs were wonderful wrapped in lavash. I like the paste combination. What a delicious mix of flavors. You are not going overboard, do it!

This recipe sounds FANTASTIC! The only thing I would say is take out the paste. I would instead rub it with a olive oil, salt, cracked black pepper goop. It sounds great with everything else. I make lamb all the time. The rosemary is a wonderful combo for it! I hope you have a terrific dinner!!!! And Happy Easter!!!!

It all sounds great but make sure you cook it for 2 - 21/2 hours to make it very tender.

i love lamb :) god that sounds good nah nah more flavours the better *drools*

i like to marinate it in strawberry jam and wine then grill it awesome





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