21 - 30 of 135 for leg of lamb roast
Make 4 to 5 small slits in lamb with tip of knife; insert slivers of garlic into slits. Rub leg of lamb with ... not add water. Roast uncovered in 325 ... hot, about 10 minutes.
Pierce about every 2 inches with point of knife, inserted with slice of garlic. Salt leg of lamb and add freshly ... lamb in roaster. Roast covered in 350 ... sauce or mint jelly.
Brown leg of lamb in large heavy ... bag with oil. Roast 3 to 4 ... brushing bag occasionally with oil and baste leg several times with sauce. Serves: 6 to 8.
Rub the leg of lamb with the garlic ... in a pot roast and roast it, ... sauce. Serve it with the potatoes and onions baked in the same sauce. Serves 6.
Wash and pat dry whole leg of lamb or either shank ... end. Rub entire roast with cooking oil. ... NOTE: Use rack in pan. Thermometer should not touch bone.
Rub a leg of lamb with a clove ... hot oven and roast on rack at ... vegetables acquire a delightful flavor from the rosemary. Strain gravy before serving.
Preheat the oven ... fat from the lamb. Remove the ... in the center of the let. (The ... pan. Turn the leg to the original ... should be 70-90 minutes.)
Remove fat from meat. Marinate lamb overnight in refrigerator ... then 1 hour or more at 350 degrees. Baste with any remaining sauce the last 15 minutes.
Wash the meat ... incisions all over leg of lamb where you put ... 1 cup of water or wine. Keep basting the lamb until browned nicely and done to taste.
Whisk all ingredients together except lamb in a small ... a few times. Roast at 350 degrees at internal temperature of 150 degrees. Or, barbecue kabobs or butterflied leg of lamb on ... cooking instead of overnight.
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