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Nov 17, 2006 09:49 PM

HELP!!!! i need an idea quick!

i am making a leg of lamb for a dinner party tomorrow, its really short notice and i've never made it before! any ideas? i have fresh mint. should i make a mint sauce or a marinade? what else do you marinade it in?... omg i don't even have time to thaw it out!! help!!

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  1. and how long do i cook it? its a short cut.
    and is there any way to thaw it out overnight??

    1. The original comment has been removed
      1. You can thaw it in cold water. Just put it in a big pot, cover with cold water, and change the water every half hour or so until it's thawed. It shouldn't take more than a couple of hours.

        1. If you thaw it in water, just make sure to wrap it well in plastic so that it does not get waterlogged.

          My favorite leg of lamb recipe is very simple. Trim excess fat from the leg. Season well with salt and pepper. Sear briefly in a skillet to brown. Then, I just puree lots of garlic, scallions, and assorted herbs in the blender with some olive oil to make a paste and smear it all over the lamb. Roast at 375 until internal temp reaches 145 for medium rare. Let rest about 15 minutes before carving.

          You can add the mint to the herb mix or make a simple sauce with some vinegar, sugar, and mint. Even better, make a pan sauce from the drippings.

          1 Reply
          1. re: phofiend

            Phofiend said what I wish I said!
            Sounds great to me!

            Kittyfood was right, too- a short leg of lamb is what 3-4 pounds? If you thaw it submerged in cool water, it should thaw about half a pound per hour. If you keep the water running, it may decrease the rime to about a pound an hour. The meat can sit out to approach room temp for the last 1-2 hours. A more consistant internal temperature before cooking will lead to more even cooking.

            An alternative roasing rub can be made from gratuitous quanitites of garlic, mint and ginger with a dose of tumeric for a "Near and far-east" flavor.