Have you a recipe for leg of Lamb please ?!
Answers:
this is how i prepare it!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Roast Leg of Lamb
Ingredients!.!.!.!.!.!.!.
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
DIRECTIONS
Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic and place into a blender to mix!.!.!.!. then paste it on the leg of lamb!. Cover and marinate in the refrigerator overnight!.
Preheat oven to 450 degrees F (230 degrees C)!.
Place lamb on a rack in a roasting pan and sprinkle with salt to taste!.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare!. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer!. Let the roast rest for about 10 minutes before carving!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. =)
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Roast Leg of Lamb
Ingredients!.!.!.!.!.!.!.
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
DIRECTIONS
Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic and place into a blender to mix!.!.!.!. then paste it on the leg of lamb!. Cover and marinate in the refrigerator overnight!.
Preheat oven to 450 degrees F (230 degrees C)!.
Place lamb on a rack in a roasting pan and sprinkle with salt to taste!.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare!. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer!. Let the roast rest for about 10 minutes before carving!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. =)
Www@FoodAQ@Com
INGREDIENTS:
1 boneless leg of lamb, rolled and tied
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup water
1/2 cup minced onion
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
PREPARATION:
Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass)!. Combine remaining ingredients in a bowl; pour over the lamb!. Turn to coat well!. Cover and refrigerate overnight or for up to 24 hours, turning occasionally!. Drain lamb; place on a rack in a roasting pan!. Roast in a preheated 450° oven for 15 minutes!. Reduce temperature to 350°!. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170° to 175° for medium!. Add a little boiling water to prevent juices from cooking down and burning!. Let roast stand for 10 minutes!. Carve and serve with skimmed pan juices!.
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1 boneless leg of lamb, rolled and tied
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup water
1/2 cup minced onion
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
PREPARATION:
Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass)!. Combine remaining ingredients in a bowl; pour over the lamb!. Turn to coat well!. Cover and refrigerate overnight or for up to 24 hours, turning occasionally!. Drain lamb; place on a rack in a roasting pan!. Roast in a preheated 450° oven for 15 minutes!. Reduce temperature to 350°!. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170° to 175° for medium!. Add a little boiling water to prevent juices from cooking down and burning!. Let roast stand for 10 minutes!. Carve and serve with skimmed pan juices!.
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AUSTRALIAN LAMB
Leg
BASIC COOKING INSTRUCTIONS
Preheat oven to 350°F!. Season leg with salt and pepper to taste or baste!. Roast for about 1 hour 20 minutes!. Remove from oven, cover loosely with foil and let meat rest 10-15 minutes!. Carve and serve!.
Cooking Tip: The firmer the feel of the meat, the more well-done it is!. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done!. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done!. A complete cooking guide with an internal meat temperature chart can be found in Cooking & Handling!.
BASTES AND SEASONINGS
Classic Seasoning
3 teaspoons olive oil
1 tablespoon rosemary, dry
6 garlic cloves*
*Note: Cut small slits in leg and push in garlic cloves before placing in oven!.
Mustard and Rosemary
? tablespoon Dijon or whole grain mustard
1 tablespoon honey
2 teaspoons olive oil
? teaspoon rosemary, dry
2 garlic cloves, crushed
salt and freshly ground black pepper, to taste
Italian Flavoring
8 ounces Italian seasoned tomato paste or 8 ounces tomato paste
1 teaspoon oregano, fresh or dry
1 teaspoon basil, dry
2 garlic cloves, crushed
? cup vermouth (optional)
freshly ground black pepper, to taste
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Leg
BASIC COOKING INSTRUCTIONS
Preheat oven to 350°F!. Season leg with salt and pepper to taste or baste!. Roast for about 1 hour 20 minutes!. Remove from oven, cover loosely with foil and let meat rest 10-15 minutes!. Carve and serve!.
Cooking Tip: The firmer the feel of the meat, the more well-done it is!. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done!. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done!. A complete cooking guide with an internal meat temperature chart can be found in Cooking & Handling!.
BASTES AND SEASONINGS
Classic Seasoning
3 teaspoons olive oil
1 tablespoon rosemary, dry
6 garlic cloves*
*Note: Cut small slits in leg and push in garlic cloves before placing in oven!.
Mustard and Rosemary
? tablespoon Dijon or whole grain mustard
1 tablespoon honey
2 teaspoons olive oil
? teaspoon rosemary, dry
2 garlic cloves, crushed
salt and freshly ground black pepper, to taste
Italian Flavoring
8 ounces Italian seasoned tomato paste or 8 ounces tomato paste
1 teaspoon oregano, fresh or dry
1 teaspoon basil, dry
2 garlic cloves, crushed
? cup vermouth (optional)
freshly ground black pepper, to taste
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