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FROM THE alt.support.diet.low-carb COOKBOOK
Leg of Lamb Options
I just stud it w/ slivers of fresh garlic & rosemary, salt & pepper.
Roast on a rack with some white wine & chicken broth to baste with.
I love lamb so don't like sauces, etc that cover the taste of the meat.
– from Debbie
I marinate it in herbs, vinegar and oil and then cook it on the grill on
a very low heat until medium rare. I get raves for it! - from Cheryl
I just baste occasionally with its own drippings. I cut several deep slits
in the roast and stuff them with a mixture of chopped garlic, rosemary,
salt, and pepper, and pin the slits closed with toothpicks, then roast
until medium rare on the meat thermometer. – from Jamie
Preheat oven to 500 degrees, and lower to 350 when you put the leg in.
This gives it a nicer roastedness on the outside, I think. I also
coat the outside with a bit of olive oil. And when you put the rosemary
on, rub it between your hands first. This releases the oils
from all herbs. And yes, rare is the ONLY way to go with lamb! – from Jeanette
Take a paring knife and make about 12 1 1/2" deep holes in the leg
of lamb. Stuff a whole clove of garlic in each hole. Rub leg all
over with olive oil, salt, pepper, crushed garlic and rosemary. Drizzle
it LIBERALY with lemon juice, put it in the fridge overnight, hit it with
the lemon juice again and put it in the oven till the smell drives you
crazy! (At this point it should be a nice pink inside with a lovely
crispy outside. ) - from Devinesob