Lamb

[Miss Phode]

It's me again

How would you prepare a boneless leg of lamb? I usually butterfly it, make little cuts in it, and press garlic and rosemary into the little cuts, and throw it on the grill.

What would you do?

Thanks

[lil_Buddy]

Re: Lamb

(sorry - kinda stealing the thread here)
Man, I wish I could afford a leg o' lamb.
Why is lamb so expensive? I mean doesn't it cost a lot more to care for a cow?

[Miss Phode]

Re: Lamb

I guess because it's not as popular, maybe? I bought a nearly 4 pound leg of lamb for 15 bucks. That's not too terrible. We'll get a few meals out of it.

[MotherOfGizmo]

Re: Lamb

I don't eat it, but I cook it the same way you do, its been a long time though, I think I rubbed it down with olive oil and rosemary as well.

[not2late]

Re: Lamb

I basically do the same thing, but I tie it up again and roast it.

[Miss Phode]

Re: Lamb

Hmmm...I was hoping someone would come along with the most amazing idea I ever heard...

I'll wait a little while longer

[MotherOfGizmo]

Re: Lamb

Geez, you sure are demanding!

[MotherOfGizmo]

Re: Lamb

How about this one


Spinach and Cheese Stuffed Leg of Lamb

One 5 or 6 Lb leg of lamb
garlic
salt
rosemary
olive oil


Filling:
2 c. ricotta cheese
1 c. mozzarella cheese
1 c parmesan cheese
1 10 oz. package frozen chopped spinach (or 10 oz fresh)
1 tsp basil
1 tsp. salt


Mix the filling ingredients. Open the leg of lamb and make
long cuts in leg (being careful not to go to deep) until leg opens up accordion-like. Place slivers of garlic in as many of the slits as you like. Sprinkle lightly with salt. Pat cheese and spinach mixture on top of this and gently roll jellyroll style. Rub the top lightly with olive oil and sprinkle with rosemary. Retie or re-sack, roast in a 325 degree oven for 2-2 1/2 hours

[MotherOfGizmo]

Re: Lamb

or this one

Grilled Merlot Lamb

1/2 c soy sauce
1/2 c. merlot
1/2 c. dry white wine
4 cloves garlic pressed or minced
1/2 c. chopped fresh rosemary or 1 Tbs dried rosemary
1 Tbs coarse ground pepper
1 leg of lamb (5-6 lbs), boned, butterflied and fat trimmed
Oregano and rosemary sprigs (optional)
Salt


Prep and cook time: about 50 minutes, plus at least 6 hours for marinating the lamb. Merlot, a recently popular red varietal wine, brings an all time favorite meat into the 90's. Makes 8-10 servings

In a 9 by 19 inch baking dish, combine the soy sauce, merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add Lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to one day, turning meat over several times.

Lift lamb from the marinade (reserve marinade) and place on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4-5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135-140 degrees for rare (thinner portions will be well done), 30-45 minutes. Brush meat occasionally with the marinade up until the last 10 minutes of cooking. Transfer meat to a platter, keep warm and let rest 5-15 minutes. Garnish with oregano and rosemary sprigs. To serve, thinly slice meat. Add salt to taste.

[Miss Phode]

Re: Lamb

Spinach and Cheese Stuffed Leg of Lamb

One 5 or 6 Lb leg of lamb
garlic
salt
rosemary
olive oil


Filling:
2 c. ricotta cheese
1 c. mozzarella cheese
1 c parmesan cheese
1 10 oz. package frozen chopped spinach (or 10 oz fresh)
1 tsp basil
1 tsp. salt


Mix the filling ingredients. Open the leg of lamb and make
long cuts in leg (being careful not to go to deep) until leg opens up accordion-like. Place slivers of garlic in as many of the slits as you like. Sprinkle lightly with salt. Pat cheese and spinach mixture on top of this and gently roll jellyroll style. Rub the top lightly with olive oil and sprinkle with rosemary. Retie or re-sack, roast in a 325 degree oven for 2-2 1/2 hours

Sounds tasty. Thankya very much

[MotherOfGizmo]

Re: Lamb

Or this one

Lamb with Artichokes and Lemon

Serves 6

Ingredients:
3 pounds lamb leg, cut into 1 inch cubes
1 tsp salt
1 tsp oregano
¼ tsp pepper
2 tbsp oil
6 cloves garlic, minced
2 tbsp lemon juice
½ cup lamb or beef stock
2 - 9 oz packages frozen artichokes
¼ cup unsalted butter
parsley

Preparation:
Combine lamb with salt, pepper and oregano. Brown lamb in oil in a large skillet. Stir and cook until tender (about 20 minutes). Remove lamb from pan and keep warm. Add garlic and sauté 1 minute. Pour off stock reserving ½ cup in the pan. Add lemon juice, lamb or beef stock and artichoke. Cover and simmer until artichoke is tender (about 5 minutes). Uncover and cook until liquid is reduced to glaze (about 3 minutes). Return meat to pan, stirring to coat with sauce. Add butter, 1 tbsp at a time until sauce in the desired consistency. Sprinkle with parsley.

[Miss Phode]

Re: Lamb

Lamb with Artichokes and Lemon

This one is right up my alley. I love artichokes and lemon. Thank you!!

[MotherOfGizmo]

Re: Lamb

Yay!

[Miss Phode]

Re: Lamb

You win!

[MotherOfGizmo]

Re: Lamb



if I liked lamb I would have picked the one with the CHEESE in it!