Hi Ladies,
I have to cook a 9lb lamb leg with the bone in for Sunday dinner. I have searched online for recipes and I found a couple that were not intimidating. However I wanted to hear from people who have actually cooked one. I want to hear what worked best for you. Or even (if you don't mind) sharing a recipe or two. :)
Thanks!
Thanks ladies for all your contributions! I ended up marinating the leg in olive oil and lemon juice w/ lemon zest and I added rosemary and thyme for about 4 to 5 hours. I sprinkled it with seasoning salt right before I put it in the oven. I let it cook for about 3 hours and it was tender and so good.
I always cover it with honey, then rosemary so it sticks - Then cook it slowly, for a 9 lb you would need several hours.
Being Welsh, we eat a lot of lamb - and this is how most people cook it, it makes a great gravy too
I love Lamb! I cook it in a closed roaster pan in the oven. It keeps the juices in and it falls off the bone. I unusually marinate with apple cider vinegar or wine and just use spices I have on hand. I always put a bed of onions or potatoes sliced thin on the bottom of the pan to prevent any burning of the Lamb where the metal would touch.
I have a great marinade with garlic, honey, soy sauce and other spices that I love on lamb and will send it to you, if you'd like. Other than that, I'd just put it in a roasting pan and make sure it's medium-rare or medium at the most. A little mint jelly on the side is always great too! Good luck!
I make a leg of lamb every easter in my bbq. I am a charcoal girl. It's super easy - get a low fire going and inject cloves of garlic into the meat. always cook fatty side up! The drippings make an outrageous gravy.
If you want a full recipe just inbox me and i'll send it all over! good luck with the cooking - try some popovers to go with it as well - they're great for sopping up all the juices and so easy to make!
Cook at 360 degrees for 25 minutes a pound plus 25 minutes at the end for medium, 30 plus 30 for well done. No need to add fat to the pan - the lamb has plenty to baste itself with. Serve with roast potatoes - peel and boil them for 10 mins then add to the lamb pan for the last hour - pure heaven. Serve with mint sauce (they sell it in the English section of Meijers). and brown gravy. Alternatively if you can get redcurrant jelly you can melt that in a pan and glaze it onto the roast whilst it is standing after you take it out of the oven. You should always let joints of meat stand for a few mins after taking them out of the oven as it allows the meat to relax and retain juices. Enjoy your meal - I LOVE lamb (must be because I'm British!)
