Exotic Leg Of Lamb Recipes

EXOTIC LEG OF LAMB

Steps:

• Combine the rub ingredients in a small bowl, then rub them into the lamb.
• Cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator.
• Preheat the oven to 400 degrees (F).
• Place the lamb in a shallow roasting pan.
• Pour the lemon juice and broth into the pan.
• Place the lamb in the oven and immediately reduce the temperature to 350 degrees(F).
• Roast the meat, basting occasionally, for 1 hr 40 minute for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140 degrees(F).
• The internal temperature will rise as it rests.
• *1/2 tsp crushed red-pepper flakes can be used as an alternate for the chilies.
• If you prefer the lamb less rare, roast it 10 minutes longer.

SPICE-RUBBED BUTTERFLIED LEG OF LAMB

Steps:

• Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
• Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
• Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

AROMATIC LEG OF LAMB

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.

LAMB WITH ASPARAGUS AND POTATOES

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

HIBISCUS-MARINATED LEG OF LAMB

Steps:

• Make marinade:
• Bring water to a boil with garlic and peppercorns. Add hibiscus flowers and gently simmer 5 minutes. Remove from heat and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
• Marinate lamb:
• Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
• Roast lamb:
• Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
• Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
• Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
• While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
• Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste. Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.