Aromatic Leg Of Lamb Recipes

AROMATIC LEG OF LAMB

Aromatic Leg of Lamb image

This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.

Provided by Bergy

Categories Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs butterflied boneless leg of lamb (I prefer Australian)
3 garlic cloves, cut in half and crushed with the side of chef's knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedge (optional)

Steps:

Rub the lamb with the cut side of the garlic cloves.
Discard garlic.
In a mortar with pestle, crush fennel, cumin, and coriander seeds.
(Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
Cook 15-20 minutes (for medium-rare) turning occasionally.
Or cook until it reaches your preferred doneness.
Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
If desired serve with lemon wedges.

HOLIDAY LEG OF LAMB

Holiday Leg of Lamb image

This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.

Provided by Elisa Gale

Categories Leg of Lamb

Time 3h30m

Yield 10

Number Of Ingredients 10

Ingredients

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon seasoned salt
½ teaspoon dried marjoram
¼ teaspoon dry mustard
⅛ teaspoon ground cardamom
5 pounds whole leg of lamb
½ teaspoon dried thyme
1 orange peel, cut into slivers
2 tablespoons chopped fresh mint, or to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 0.4 g, Cholesterol 156.5 mg, Fat 38.8 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 451.5 mg

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