I am thinking of cooking a leg of Lamb for this Easter.. But I haven't a clue as how to..Ideas??..?!

Question: I am thinking of cooking a leg of Lamb for this Easter.. But I haven't a clue as how to..Ideas??..?
I want to try my hand at cooking a leg of lamb.. In the oven. But I don't know how to pick out a good size(there will be four of us dinning) What seasonings work best, how long to cook, @ what temperature .. etc..

Also, what side dishes, and veggies go best w/ it..
ps... I don't want to make a stew... So, please no stew recipes or ideas.


I love lamb!

Here is my favorite way to cook it. Select a boneless or semi-boneless leg in the 6-8 pound range.

Thinly slice half a dozen cloves of garlic lengthwise. The take a narrow bladed paring knife and poke holes in the lamb, inserting a sliver of garlic in each hole.

Rub the lamb on all sides with a generous amount of olive oil. Rub on a large amount of rosemary, the olive oil should help it stick.

Place te lamb into a roasting pan and roast at 350^f until it reaches the desired level of doneness. Since i don't like blood meat, I generally cook it until it reaches an internal temperature or 155-160*F

For side dishes, I like steamed asparagus, steamed broccoli or steamed brussels sprouts with cheese sauce and Onion Roasted Potatoes.

Doc Hudson

Family worship gathering with family to celebrate Easter roast lamb leg on the menu. Preheat oven to 425 degrees. Mixed with 1 / 2 cup white vinegar, 1 1 / 2 teaspoon salt and 1 teaspoon pepper and dry mustard. Rub all over 1 (4 to 5 pounds) well-trimmed lamb leg bone. In a shallow baking pan on a rack. Bake 45 minutes, reduce temperature to 375 degrees, bake for 20 minutes or until thermometer inserted into thickest part registers 155 degrees. Remove from oven and let stand for 20 minutes before slicing.
Lamb with rosemary roasted potatoes services, onions and baby carrots, lettuce salad, a dinner roll. Desserts, rabbit cake (see recipes) can not be more fun.
Add a scoop of vanilla ice cream, fat-free ice cream and cake kind of day.

For the legs weight them and cook at 180C for 30 minutes per lb..Calculate the cooking time and add 30 minutes plus at lest 15% of the cooking time covered in a warm place on heated platter.If you use a boneless leg lessen the cooking times by about 5 minutes per lb.
I will normally roast my potatoes, parsnips, and chunks of pumpkin around the leg allowing about 45 minutes for the spuds and about 25 minutes for the parsnips and pumpkin.

I normally stab the leg with the point of a slender knife and insert a slim slice of a clove of garlic. Others will take slender stems of Rosemary, and others use both. Season with S&P and brush with a reasonably good oil.

best way is to marinate it first ..try seasoning it with some olive oil, pepper, salt, parsley, some powder beef stock and can use as well some chives.
Let it rest for abot 10 to 15 minutes before you put it in the oven.
Reahat oven to 375 F about 20 to 35 minutes
Side dish can be some mash potatoes or a bake potato and some mixed vegies.



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Herbed Leg of Lamb with Pan Gravy
Yields: 8 servings

Leg of lamb recipe with garlic & herbs, served with pan gravy.

1 leg of lamb, about 5 pounds
4 cloves garlic, crushed
2 teaspoons salt
2 teaspoons dried leaf oregano, crushed
1/2 teaspoon pepper
1 cup dry red wine
1/4 cup sliced green onions
2 tablespoons lemon juice
2 tablespoons flour
salt & pepper to taste

Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, & pepper; press into the slits in meat.

Place lamb on a rack, fat side up, in open roasting pan. Mix red wine & green onions & lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture.

Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter & make gravy.

Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices & reserved red wine mixture.

Cook, stirring constantly, until hot & bubbly. Cook for 1 minute then season with salt & pepper to taste.

Serve gravy with leg of lamb.


Kashmiri Style Leg of Lamb

This Indian style of lamb is a real treat, everyone will think you are a gourmet chef.

This is a delightful way to make lamb. Your kitchen will be filled with this fragrant lamb. Best of all while it tastes like you spent a lot of time on this, you really won’t spend that much time in the kitchen preparing this dish.

1 (5 pound) Leg of lamb
Spice Mixture
2 tablespoon fresh lemon juice
1 tablespoon peeled, grated fresh ginger
4 garlic cloves, crushed in a press
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon turmeric
? teaspoon ground cinnamon
? teaspoon ground cardamom
? teaspoon pure chili powder
1/4 teaspoon ground cloves

Yogurt Mixture:

1 cup Plain yogurt (Fat free is *NOT* recommended)
2 tablespoon blanched slivered almonds
2 tablespoon chopped pistachios
1 tablespoon ground turmeric
1 tablespoon honey


Remove any excess fat from the lamb. Using the point of a sharp knife, make deep slits all over the leg. Place the lamb in a large non-reactive dish.

Spice Mixture:

In a small bowl, combine all the ingredients. Rub over the lamb, pressing it into the slits.

Yogurt Mixture:

In a food processor or blender thoroughly blend the yogurt, nuts, & turmeric. Spread over the lamb.

Drizzle the honey over the lamb, cover, & marinate for 1 day in the refrigerator, turning occasionally. Preheat the oven to 450 degrees.

Transfer the lamb to a roasting pan, cover (aluminum foil is fine), & cook for 30 minutes.

Reduce the oven temperature to 350 degrees & cook for 1 3/4 hours more, or until meltingly tender. Uncover & serve warm or at room temperature.


Slow Roast Lamb Recipe: Greek-Style

If you are after one of the easiest leg of lamb recipes, this Greek-style Lamb is simplicity itself.

After the long cooking time, the meat falls off the bone. Although it is still a pinkish color inside, the meat is cooked and succulent. This is one of those leg of lamb roast recipes which really makes a wonderful meal - suitable for a casual dinner with friends or a special meal with family. It is perfect if you are after make-ahead meals.

It is the kind of dish that will wait for its guests - you can prepare this roast lamb recipe in the morning and once it is cooked you can turn the oven off and leave the casserole dish in the oven for a few hours without the lamb coming to any harm. Just reheat it when you are ready to eat. The key is that this dish is cooked on a very low heat. This is delicious served with Roasted Vegetables Recipe.

# Easy
# Preparation time: 10 minutes
# Cooking time: about 4 - 5 hours


# Leg of lamb, weighing approx 3lb 8oz / 1.7kg
# 4 tablespoons oil
# 2 teaspoons cumin seed
# 2 teaspoons ground coriander
# 2 cloves garlic, crushed
# approx 2 cups water
# 1 tablespoon cornflour
# 2 tablespoons honey

You will need a casserole dish with a lid that is big enough to hold the leg of lamb. Ideally, it should also be suitable for cooking on top of the hob.


1. Preheat oven to 300° F / 150 ° C.
2. Cut excess fat off the leg of lamb. Heat the oil in the casserole dish on top of the hob. Brown the leg of lamb on all sides. Remove the pan from the heat.
3. Mix together the cumin seed, coriander and crushed garlic. Mix with 2 cups of water and add the mixture to the lamb.
4. Place the lid on the casserole and place in the oven. Cook on a low heat for 4 - 5 hours. You are probably surprised at this rather loose cooking time! It is difficult to overcook this leg of lamb recipe. To check whether it is done, pull some of the meat off the bone with a fork. If it falls off easily, then the meat is ready. If not, cook it for longer.
5. Mix together the cornflour and honey with 2 tablespoons of cold water. Add this to the lamb dish. Place the casserole dish back in the oven and cook for another 10 - 15 minutes - the gravy must come to the boil in the pan in order for it to thicken. You may have to adjust the amount of cornflour that you add, or may have to add more liquid if you feel there is not enough gravy.
6. The meat may still look pink after all this cooking time, but, believe me, it is cooked! Once the meat is almost ready, I sometimes turn the oven off and leave the casserole dish in the cooling oven for a few hours. This never seems to compromise the lamb.
7. Serve your Greek-style roast lamb recipe straight from the casserole dish with roast, baked or Garlic Mash Potato Recipe, Roasted Vegetables Recipe and a big salad.


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