|Bones: Recipes, History, and Lore|
|by Jennifer Mclagan|
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlet...
1 - 10 of 80 for bone-in leg of lamb
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Mix sour cream and rest of ingredients. Rub mixture on both sides of lamb. Place on ... minutes on each side. Let stand 10 minutes before carving. Serves 8.
Marinate lamb overnight in 1 ... oil. The day of serving, drain lamb ... mixture and pan juices. Allow 40 to 45 minutes per pound. Serve vegetables separately.
Preheat the oven ... off the tips of the heads of ... top of the lamb (see tip). Meanwhile, ... bring lamb to room temperature before roasting. Serves 6-8.
Have butcher bone leg of lamb, and cut ... the end of the baking. The meat will be a little pink, quite juicy. Cook longer if you want it more well done.
Combine the wine, ... and pour over lamb in a glass ... marinade. Check the lamb for doneness frequently after 30 minutes. Cut into very thin slices. Serves 8.
Stir oil, 1 cup rum, lemon rind, juice and seasonings in a large bowl. Add cubes; coat well. Cover. Chill for several hours, turning meat once or ...
Trim excess fat. Cut small slits in surface of the lamb; insert garlic ... vegetable oil. Place leg on a roasting ... until slightly thickened and smooth.
Remove excess fat from lamb. Assemble marinade ... Bring to room temperature before cooking. Cook lamb on grill 15 to 18 minutes per side for medium-rare.
Let of lamb is the traditional ... timesaving step, the leg of lamb can ... medium high heat and warm through. Stain drippings and ladle sauce over meat.
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