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Leg of lamb recipes or sauce ideas?

post #1 of 8
4/6/07 at 6:05am
Thread Starter 
I am making Leg of Lamb for Easter--any suggestions for great marinades, sauces, recipes, etc? Thank you!:bounce:
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post #2 of 8
4/6/07 at 8:20am
For Easter I do a totally traditional British roast leg of lamb. I stud the skin with slivers of garlic (dig the knife in and then fit the sliver!), plus sprigs of rosemary. I make a bed of rosemary then sit the lamb on it, brush the leg with a little olive oil and then whack it in the oven.

I serve with roasted rosemary flavoured new potatoes and lots of green veg and carrots. I serve a gravy made from the meat juices and a little wine and then serve with a home made traditional British mint sauce (not that neon-green stuff I see in some supermarkets).
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post #3 of 8
4/6/07 at 8:33am
I crush coriander seeds (not leaves, the round hard seeds) and black and pink peppercorns, with garlic, and rub the outside with this, almost making a crust. Then roast. gives a great flavor, very unusual
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post #4 of 8
4/6/07 at 9:26am
Whole leg of lamb, butterfly and lay it out. Tandoori seasoning, grill over very very hot coals.
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post #5 of 8
4/6/07 at 9:58am
Tandoori lamb is excellent. So is lemon, garlic and rosemary.

This year, I'm thinking of taking the LGR mixture and slow smoking the tied lamb leg, sort of as you would with a pork shoulder. I'll probably cook it medium rare though. In a slow smoker that will take a few hours.

Serve it on bed of saffron rice and some wilted spinach.

Sauce-wise, I haven't really decided. I won't have any fond or drippings, but maybe a bit of the liquid from the water pan in the smoker augmented with some stock wine and such all reduced classically. Perhaps just a touch of some barbecue sauce as well to go with the smoke.
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post #6 of 8
4/6/07 at 9:13pm
Two words: Mango chutney.
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post #7 of 8
4/7/07 at 12:25am
:eek: Great minds and all that! I'm doing the exact same dish!I agree Ish, jarred mint sauce is disgusting. Tonight, as it's my birthday it's curry washed down with a bottle of Piper Heidseck!!:beer:
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post #8 of 8
4/7/07 at 1:57am
Well, Happy Birthday!

Tonight's dinner will be sea bass en papillote with asparagus and crushed charlotte potatoes.

No puds!
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