leg of lamb something different

gotthebug · 05-08-2014 10:32pm #1

First time posting in the cooking forum.love cooking and have a leg of lamb ordered for the weekend and want to try something different.I love lamb but it is always studed with garlic and rosemary and slow roasted . Just looking for ideas for something different have all weekend to do it so time is not a problem . Thanks in advance

Dizzyblonde · 05-08-2014 10:44pm

Welcome

I find the Bord Bia site great for recipes and this spicy leg of lamb looks really good:
http://www.bordbia.ie/consumer/recipes/lamb/pages/roastlegoflambwithspicytopping.aspx

Also, I've seen Catherine Fulvio cook this butterflied leg of lamb on the telly and meant to try it myself sometime: http://www.rte.ie/lifestyle/food/recipes/2011/1007/2333-butterflied-leg-of-lamb-with-roasted-pumpkin/

The Hill Billy · 05-08-2014 11:03pm

'Crying lamb' is great & very simple. Get your butcher to butterfly it so it is more or less 3cm thick across the entire joint. Place this on a rack above your veg in the oven. As the lamb cooks the fat drips on to the veg below giving it a wonderful flavour.

It is quite quick too as it only takes 45-50 mins for everything to cook.

nompere · 06-08-2014 8:36am

I've done variations of this on a number of occasions. It's certainly different:

http://www.bbc.co.uk/food/recipes/raanmarinatedroastle_78626

foodaholic · 06-08-2014 4:55pm

Love this recipe
http://www.bbc.co.uk/food/recipes/honeyroastedspicyleg_86764

Dial Hard · 06-08-2014 5:05pm

Butterfly it, rub it with a mash of garlic, thyme, red wine vinegar, sea salt & parmesan and then barbeque it. Pure awesomenessnessness.

Melendez · 08-08-2014 8:28pm

This post has been deleted.

fiddlechic · 08-08-2014 9:15pm

I love this Leon recipe that has a paste of anchovies, rosemary, garlic, lemon and chilli. http://leonrestaurants.co.uk/magazine/recipes/midweek-lamb/

Gmaximum · 08-08-2014 9:20pm

Butterfly it and use a spice rip of

Toasted and ground coriander seeds
Garlic
Cumin
Dried and fresh chilli
Salt and pepper.

Leave the rub on over nite if possible. BBQ it.

Serve with harissa (as much as you can hsndle heat wise) mixed with creme fresh.

gotthebug · 08-08-2014 9:39pm

Thanks for the replys I think I'm going to craic out the bbq alright never done something that big on bbq . Would I cook on direct heat for the whole time or just char both sides on put on indirect heat to finish

Melendez · 08-08-2014 9:59pm

This post has been deleted.

Gmaximum · 08-08-2014 10:36pm

gotthebug wrote: »

Thanks for the replys I think I'm going to craic out the bbq alright never done something that big on bbq . Would I cook on direct heat for the whole time or just char both sides on put on indirect heat to finish

I've a webber with a big surface grill area and find it best to fill one side up to half way point to seal and sear the meat. I then roast it using indirect heat with the lid on.

I've done it on smaller bbqs and just kept turning it. Worked ok if a little bit to we'll done for my taste.

leg of lamb something different

Comments