Leg of Lamb Recipies? - Pic Added - Thanks

I like to make shish-kabab from leg of lamb. I trim away as much fat as possible and cut the meat into about 1" cubes. I marinate the meat in a marinade made of red wine, olive oil, onions, garlic, rosemary, salt and pepper mixed in blender. I then put the lamb on skewers with tomatoes, mushrooms, green peppers, onions and pineapple. I cook them on a hot charcoal grill for about 2-1/2 minutes per side (about 10 minutes total).

I'll leave it to you to determine how much lamb to use using weight to determine number of servings you require. Figure each skewer will hold 4-6 oz of lamb depending on how much other stuff you add.

ETA: Calvin's Bocage Market had an advertisement in yeaterday's paper for leg of lamb at $3.88/lb.

Bone in or boneless?

I say mint, salt, and oil to marinate a bit in. Definitely mint.

quote:

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Mint doesnt cook well; id prefer to garnish with a mixture of lemon zest, parsley and mint

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I prefer to marinate with mint when dealing with lamb. I don't really cook with it necessarily, but I do like the flavors it adds by marinating it in a simple oil and mint combination. Fennel also works well, as does rosemary and garlic without question. When grilling chops for instance, I marinate for a few hours in oil and mint, turning every 20 or 30 minutes, and grill them. Outstanding flavor IMO.

Boss, I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):

2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more


Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.

Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.

Make a past of olive oil, garlic and rosemary leaves and rub it all over the exterior, then coat with sea salt and fresh cracked peppers. Into a 425 oven for 25 minutes to caramelize the exterior, then 250 for 2.5-3 hours. Use an instant read thermometer for 140 without touching the bones 10-15 minutes rest time. Use a pan with a raised rack with an inch or so of water to get a good amount of jus to thicken a little bit to serve. Minty or other flavoring things can be used post cooking. Google pommes de terre dauphinois for a starch side.

I'd push you away from the feed bowl to stand in that plate and eat.

I just got back from picking one up.
Had to have it after I saw that picture,

I'm about to make the rub.

That rub smells awesome on the fire, Boss?