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Favorite leg of lamb recipe?

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  • jlix Sep 19, 2007 07:21 AM
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I just bought a boneless half leg (about 3 pounds) at the farmer's market--beautiful and fresh! I want to cook it tonight and am looking for inspiration--

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  1. The Nero Wolfe cookbook marinates with mustard,soy, garlic & oil - can't be beat.

    6 Replies
    1. re: FrankJBN

      Oh yes it can! The Moroccan spice marinade on Epicurious makes a lamb far better than any other preparation I've tasted: http://www.epicurious.com/recipes/foo.... Longer marinating is best, but even marinating a few hours and then reducing the marinade with wine to make a sauce is delicious!

      1. re: JungMann

        So you have had the Wolfe recipe?

        1. re: JungMann

          JungMann, I've searched the Epicurious site and can't find the marinade recipe. Your link is taking me to the home page. By chance do you have the recipe to share?

          1. re: Meg

            Click the following for a revised link. If it doesn't work, the name of the recipe is "spice-rubbed butterflied leg of lamb." http://www.epicurious.com/recipes/foo...

            1. re: JungMann

              Perfect timing. Thanks for the quick reply JungMann.

              What do you suggest serving with it? Would it work with traditional middle eastern sides (tzasiki, pitas, tomatoes)?

          2. re: JungMann

            DITTO! Tried it last night for Valentine's Day and it was truly spectacular. I don't think I've made anything that my husband loved more. I will make it again and again and am certain I could serve it to someone who claims not to like lamb and they'd love it. It was so succulent, tender and tasty. Better than filet anyday. I served it with a grilled sweet onion and a grilled pepper, couscous, tsakiki and feta.

        2. I've found that whatever way you prep the leg, it always tastes better when grilled on the Weber.

          1. I use a wet rub of finely chopped rosemary, minced garlic, olive oil, S&P and lots of mace. I stole this from Julia--she used it in a rolled pork loin. It is amazing over a charcoal, oak, or gas grill fire. Served medium rari.

            1. Maybe I am just a purist but the only way I like my lamb cooked is with salt, pepper and a little bit of garlic... love the flavor of the meat to come through... some may call it boring but I call it heaven!