Leg Of Lamb

HELLO
Going to be doing a boneless leg of lamb for the first time in my rotissoie oven. Any help on the right rub or spices i should use.

thanks jim

I have taken leg of lamb and had it fileted by my butcher. I then open it up and put a rub of garlic, olive tapenade and rosemary then roll it up and tie with butcher string. I usually then rub the outside with more garlic. Mine goes on to the Weber with the offset coals method. It tastes wonderful, I love lamb but get it seldom here, last was a special order in advance with my butcher.

the BEST is to salt and pepper all sides, sprinkle with garlic powder. then mix worcestire sauce with frenchs mustard , equal parts, and slather on. cut up a few onions in the bottom of the pan, and a little water. roast at 350 for a few hours or until done. the aroma is captivating. beth

RIDEANDSLIDEFOOD, Please don't use ALL CAPS in the forum. Thank you.

Avoid the garlic powder!
Marinate the lamb with slices of fresh garlic, rosemary (dry or fresh), olive oil, salt & pepper. Some people like to add oregano also, but only do this if you really like that herb.

Marinate overnight, and be sure that you don't overcook it. When lamb is well-done, it tends to take on a strong taste, and the smell can be offensive to some people. Try to cook it just until it retains a bit of pink in the center and it should be just right.

In the summer, I serve this dish with homemade Tabbouleh, but this time of year, a nice rice pilaf would go well with it. Some sauteed spinach with lemon is a good vegetable for this menu. For wine, a Shiraz would be good.

Enjoy!

I have to agree with Tedbear. That's pretty much how I've done it.

However, because of the Ronco solid flavor injector, which I originally thought was some sort of b.s. gimmicky thing and have now come to enjoy using it, I can put garlic and herbs deeper into the meat. You have to be careful not to use too much, since it can overpower the meat, but it does help the meat deep inside grab the garlic and herb flavors.

quote:

Originally posted by Stephen Rushmore Jr.

RIDEANDSLIDEFOOD, Please don't use ALL CAPS in the forum. Thank you.

Please excuse my ignorance, but how come?

quote:

Originally posted by laststandchili

quote:

Originally posted by Stephen Rushmore Jr.

RIDEANDSLIDEFOOD, Please don't use ALL CAPS in the forum. Thank you.

Please excuse my ignorance, but how come?

Well, for one thing, it's considered rude. All caps is thought of as shouting.

quote:

Originally posted by laststandchili

quote:

Originally posted by Stephen Rushmore Jr.

RIDEANDSLIDEFOOD, Please don't use ALL CAPS in the forum. Thank you.

Please excuse my ignorance, but how come?

The use of all caps is equivalent to shouting. You don't want to ask for advice by shouting your request--at least IMHO.

laststadchili

thanks, i guess i never went to the typeing school of etique, but some at roadfood must have. I make every attempt to obay but slip ever now and then the capital letter nazi is on me and as far[as not in my house] i would tell you where to stick it, but i meet a lot of good people in the forums. so watch those cap. or the junk yard dogs will be on you!!

thanks for all the lamb recipes so far.

jim

bethgrd

that sounds great but do think it might burn in my rottiss. oven with meat rotateing so close to the element?

thank jim

quote:

Originally posted by RIDEANDSLIDEFOOD

laststadchili

thanks, i guess i never went to the typeing school of etique, but some at roadfood must have. I make every attempt to obay but slip ever now and then the capital letter nazi is on me and as far[as not in my house] i would tell you where to stick it, but i meet a lot of good people in the forums. so watch those cap. or the junk yard dogs will be on you!!

thanks for all the lamb recipes so far.
pp
jim

We are not the junk yard dogs. Please read the rules on the thread posted. I appreciate your post and your thougts. Just read what is regulated.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=2745

Paul E. Smith]
Moderator
Knoxville, TN

Originally posted by Tedbear

Avoid the garlic powder!

/quote]

Sorry, in my method above I use whole cloves,never powder.

I did this last night..MMMM so so good... I take 1/4 c E.V.Olive oil, 2 cloves crushed garlic(I use 2 table spoone of jar garlic),2 tbl parsley, 2 tbl oregano,corse salt, Ground pepper, a dash of hot ground pepper. I mix it all together and make a thick rub. I rub my meat good with the rub and roast it.. YUMMY!