Leg of Lamb Recipes

Leg of lamb can can be easy to make and is a delicious entree, any time of the year. This page contains recipes for leg of lamb.
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June 25, 2008 Flag

Ingredients

  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 rib celery, sliced
  • 1 leg of lamb (7 lb.)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups grapefruit juice
  • 1 tsp. dried mint

Directions

Arrange vegetables over bottom of roasting pan. Rub lamb with salt and pepper. Place on top of vegetables. Pour grapefruit juice mixed with mint over lamb. Bake at 325 degrees F for 2 hours, basting every 15 minutes with pan drippings. Serve with strained pan drippings.

By Robin from Washington, IA

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March 23, 2007 Flag

The night before: Unroll boneless lamb (3-5 lbs) and wash and pat dry. In the center, lengthwise, place:

Sprinkle with cajun seasoning. Tie securely and wrap in plastic wrap and place in refrigerator overnight. DO NOT SALT until fully cooked. I have been warned that salting lamb before it is cooked tends to make it tough.

Unwrap from plastic and roast on a rack at 375 degrees until the interior reaches a temp of 170 degrees F. Do not overcook as this will also toughen lamb. A nice pink interior is best. This is the MOST delicious recipe. Just be very sure of your butcher because as delicious as lamb is, mutton is entirely different.

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With this, we always chuckle about a one-liner Rodney Dangerfield said. He said that the neighborhood he grew up in was so rough that they served "broken leg of lamb."

By Margie from Mount Vernon, Ohio

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0 found this helpful
July 12, 2006 Flag

Ingredients

  • Leg of lamb, boned and butterflied - 5-6 lbs.
  • Soy sauce
  • Italian seasoning
  • Dry mustard
  • Pepper
  • Accent
  • Curry powder
  • Lemon juice

Directions

Generously cover both sides of the meat (particularly the boned side) with the seasonings. Marinate several hours or over night. Spread the lamb completely flattened on the grill and cook over hot coals 20-25 minutes on each sides for pink lamb. If there is too much flareup, place a piece of aluminum foil under the lamb after both sides are well seared. Baste with lemon juice as needed.

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By Robin from Washington, IA

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