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Favorite leg of lamb recipe?

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jlix Sep 19, 2007 07:21 AM

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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    FrankJBN RE: jlix Sep 19, 2007 07:24 AM

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

    6 Replies
    1. re: FrankJBN
      JungMann RE: FrankJBN Sep 19, 2007 08:14 AM

      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
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        FrankJBN RE: JungMann Sep 19, 2007 09:03 AM

        So you have had the Wolfe recipe?

        1. re: JungMann
          Meg RE: JungMann Feb 12, 2008 12:42 PM

          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
            JungMann RE: Meg Feb 12, 2008 12:57 PM

            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
              Meg RE: JungMann Feb 12, 2008 01:06 PM

              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
            Meg RE: JungMann Feb 15, 2008 03:59 AM

            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. grampart RE: jlix Sep 19, 2007 08:21 AM

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

          1. toodie jane RE: jlix Feb 12, 2008 04:41 PM

            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. MeffaBabe RE: jlix Feb 15, 2008 06:29 AM

              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!

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