Leg of lamb

Noticing that we don't have much in the way of roast leg of lamb recipes here, I thought I'd start things off. Robert Stulac, chef-owner of the erstwhile Cafe Continental, on Lincoln, gave me this Croatian version some years ago.

Pecena janjetin
Croatian lamb roast

1 5-pound leg of lamb
Salt and pepper to taste
3 garlic cloves, minced
2 teaspoons chopped parsley
1 teaspoon dried rosemary
1/2 cup olive oil
Juice of half a lemon
2 onions, peeled and chopped

Rub the meat with salt and pepper and pierce with a fork on all sides. Place in a large glass dish. Combine the garlic, parsley, rosemary, olive oil and lemon juice and pour over meat. Cover and marinate in the refrigerator overnight, turning occasionally.

Preheat the oven to 350 degrees. Put the onions in a roasting pan and cover with water. Place the lamb in the pan and roast 2-1/2 to 3 hours, occasionally basting with the pan juices. 8 servings.

I have a smallish (about 5 pound) bone in leg of lamb I am making tomorrow for a small Easter gathering. Any ideas on cooking times for the grill or oven? I have no clue how long it will take. I am not sure if I'll do it inside or out.
Also if anyone has any ideas for marinades that would be great. I did see GWiv's in the recipe index which looks good. I had the butcher butterfly it so I can marinade or possibly stuff it with a paste and then tie it before cooking.
Thanks!

I like a combo of red wine/soy/garlic/rosemary to marinate a leg of lamb. I've never done a bone-in, but I do butterflied boneless leg on the grill, and it's pretty quick. I don't tie it, I spread it all out on the grill of the smoker, high up so it doesn't burn. I do it without a water pan, so it gets crispy edges. And I'd say it takes maybe 40 mins tops. I go by internal temp, and aim for the largest chunky areas to be medium rare/rare.

leek wrote:I like a combo of red wine/soy/garlic/rosemary to marinate a leg of lamb.

How long do you usually marinate the lamb?

ktb77 wrote:I have a smallish (about 5 pound) bone in leg of lamb I am making tomorrow for a small Easter gathering. Any ideas on cooking times for the grill or oven? I have no clue how long it will take. I am not sure if I'll do it inside or out.

How long? Until it's done.
About 140-145F is the temp you should pull it at, it will rise another 10F while resting.

What? You don't have a meat thermometer? No soup for you.
Initially I'd thought I'd never use the probulator on my GE oven, but it's been spot-on for roasts, large seared steaks, etc.

I was just buying my Easter lamb from Marketplace, where they had lovely boneless ones all tied up. As I was handed my hunk-o-meat, a tall customer with a deep voice advised "You need to buy bones - go buy the bones to put under the roast, and it will get crispy on the bottom. I used to own Greek restaurant, I do this." I mentioned that this sounded good, I usually stand roasts on either a rack or a 'rack' of carrots and onions, to which he gave an approving nod. I forgot to buy the bones, though I thought it was an excellent tip - I think roast meats are better with the bone in. I do love food shopping around here!

At any rate, I always stud big red-meat roasts: before cooking, I stab it all over viciously with a filet knife, and stuff each hole with 1/8 of a garlic clove, a few leaves of rosemary and some salt and pepper. I then make a paste of these ingredients with a bit of EVOO and schmear the whole thing not long before it goes in the oven; this is another roast I do in my cast-iron skillet, to facilitate making jus with red wine - and, anyway, Old Faithful makes a darn fine roasting pan with a convenient handle.

Although I'm in complete agreement about the probe thermometer (and I have the model with an alarm, because I'm just that forgetful) I do appreciate a good time-and-temperature chart to give me an idea of when to serve dinner; I usually check Joy of Cooking but the following are available online (I've never tried them) roastingtimes.com (fair warning - the temps are measured in Celsius) or at HowStuffWorks. Both warn you to use a thermometer...should be easy to nick out and get one at your local grocery store.

Mhays wrote:Although I'm in complete agreement about the probe thermometer (and I have the model with an alarm, because I'm just that forgetful) I do appreciate a good time-and-temperature chart to give me an idea of when to serve dinner; I usually check Joy of Cooking but the following are available online (I've never tried them) roastingtimes.com (fair warning - the temps are measured in Celsius) or at HowStuffWorks. Both warn you to use a thermometer...should be easy to nick out and get one at your local grocery store.

Good point -- I usually try to have a fairly large amount of buffer time on my roasts anyway: you want to rest them, and few roasted meats end up awful if they cool off a while.

The other end of the spectrum on the "how long" is the long-cooked, pot-roast, braise, etc. Then, it's 3-4 hours for almost anything, and you'll be able to eat it with a spoon. I wouldn't do that with a leg of lamb. Shoulder or breast, yeah, leg, no. I've got two briskets chilling over night half-baked (1.5 hrs), expecting another 1.5-2 tomorrow with potatoes added, just so I don't have to wake up early to serve Easter dinner at 1:30PM.

ktb77 wrote:I have a smallish (about 5 pound) bone in leg of lamb I am making tomorrow for a small Easter gathering. Any ideas on cooking times for the grill or oven? I have no clue how long it will take. I am not sure if I'll do it inside or out.
Also if anyone has any ideas for marinades that would be great.

What is this, chopped liver?

Pecena janjetin
Croatian lamb roast

1 5-pound leg of lamb
Salt and pepper to taste
3 garlic cloves, minced
2 teaspoons chopped parsley
1 teaspoon dried rosemary
1/2 cup olive oil
Juice of half a lemon
2 onions, peeled and chopped

Rub the meat with salt and pepper and pierce with a fork on all sides. Place in a large glass dish. Combine the garlic, parsley, rosemary, olive oil and lemon juice and pour over meat. Cover and marinate in the refrigerator overnight, turning occasionally.

Preheat the oven to 350 degrees. Put the onions in a roasting pan and cover with water. Place the lamb in the pan and roast 2-1/2 to 3 hours, occasionally basting with the pan juices. 8 servings.

With a family member in town who is leaving early this afternoon, we did a "Moroccan style" leg of lamb last night that turned out really well. It basically involved a spice paste consisting of ground peppercorns (2 tsp), coriander seeds (2 tsp), and cloves (all of which had been toasted on the stovetop for about 5 minutes), 1 tbsp kosher salt, 3-5 cloves of garlic, zest of two oranges, and 1/4 cup olive oil. The lamb was boneless and butterflied and grilled for maybe 30-40 minutes over medium-ish direct heat until the internal temperature was about 130 (some parts were in the 120s and some of the thinner parts hit 140, though, so there was a good range of doneness). The leg was just over 3 pounds, and I rubbed the spice paste on several hours before grilling.

Here's a rant, though. When I went to buy the lamb, all of the boneless legs at the butcher counter were bigger than what I needed/wanted. So the individual who was helping me weighed out a bone-in lamb that was just at 4 pounds with the bone and said he would bone it for me to get to my desired 3-3.25 pounds. At that point, I figured I would pay the boneless price. When he was done, however, he asked me if I wanted the bone. Why not, I thought? The bone-in price was $3 per pound less than the boneless price, so I would still be getting the whole leg with the bone for less than the boneless piece even though the boneless piece weighed less. But then he rang me up for the boneless price. "Excuse me," I said, "But shouldn't the bone-in price apply?" "No," he said, "if you have the bone taken out, you pay the boneless price." "Right," I said, "but you put the bone back in and weighed it with that." "Correct," he said. "So basically, I am paying the price of the boneless meat for the piece of bone?" "Essentially." (And there was very little, if any waste -- the packaged piece of meat + bone that I got was within a few hundredths of a pound of what the original bone-in piece weighed.)

Is this goofy to anyone else? I wasn't inclined to fight this too much, but I actually raised it with customer service on the way out, and they called the butcher counter (which means they probably spoke to the same guy) and confirmed that that was the approach. "But he put the bone back in," I said. "I bought everything that I would have bought if I bought the bone-in piece of meat, but paid $3 per pound extra for the deboning? So that's a $12 service." "I guess so." "I guess I will debone my meat at home from now on." Very irksome. I am inclined to write a letter because the logic just fails here (unless we've moved to a world where customary, complimentary butcher services such as boning, trimming the fat, etc. are no longer complimentary), but I suspect that inclination will fall on the scrap heap of good intentions. The lamb was delicious, though.

As this is Take Advice from LAZ Week, we're using the OP recipe for our lamb (I had emailed a link to The Wife when it went up, and she liked the sound of it). If possible, will post shots later today.

The Wife's mom always used to put mint jelly on the table with Easter lamb, which I usually ate because it's so once-a-year odd. I have to believe there's some culinary history behind this odd condiment, which seems to appear only in conjunction with lamb.

Hi,

I was 18 when I read Elizabeth David's Spices, Salts and Aromatics in the English Kitchen. She outlined Cumberland Sauce made of red currant jelly, port and some orange peel. I vastly prefer Cumberland Sauce over mint sauce for lamb.

While Elizabeth's was simplicity, there are variations with ginger and mustard like this one here.

I have to get a pie into the oven. I will grab my copy and outline the recipe a little later.
Elizabeth is MIA, though I did find Great British Cooking: A Well Kept Secret by Jane Garmey.

Rind and juice of 2 oranges
Ring and juice of 1 lemon
8 ounces red currant jelly
1/2 cup port
1/4 teaspoon mace
1/2 teaspoon ground ginger

Cut rind off oranges and lemon with potato peeler being careful to avoid the pith. Cut rind into matchstick stips and place in a pan. Cover with boiling water, then boil for 2 minutes. Strain.

Squeeze juice from oranges and lemon.

Over low heat, melt currant jelly in a small pan. Add port, juices and spices. Simmer uncovered, stirring occasionally for 15 minutes. Add remind and remove from stove.

Cool and refrigerate until the sauce has thickened.

Regards,

Matt wrote:Is this goofy to anyone else? I wasn't inclined to fight this too much, but I actually raised it with customer service on the way out, and they called the butcher counter (which means they probably spoke to the same guy) and confirmed that that was the approach.

The difference in price between bone in and bone out is basically the cost of the butcher's labor in deboning it. Since the butcher did the work, you paid the correct price, although there is a case to be made for selling the bone portion at soup bone prices.

Hi,

You see the same issue over at Costco. If you buy the cryovac roast, then you are paying the least price. Once Costco butcher's removed it from the cryovac and make one cut to divide the roast in half, put on a foam dish and wrap with plastic, then they price just went up a $1-$2 per pound.

Regards,

LTHForum,

Though I am not cooking this Easter, I have used the following methods numerous times to good effect.

Enjoy,
Gary


Lamb on Two Cookers

When cooking lamb I grill for chops and butterflied roasts and hot smoke/roast for whole legs or roasts. I like lamb on the rare side and traditional long slow smoking does not lend itself well to juicy, pink center on lean tender cuts of meat.

When doing roasts I tuck fresh garlic into slits in the roast. Fresh rosemary is a nice change from dried rosemary (dried or fresh oregano works nicely as well), if you use fresh rosemary with roasts or legs tuck a little into slits along with the garlic. I occasionally tuck pieces of anchovy in the slits which lends a subtle rich flavor that no one guesses what is used. There is no fish or anchovy taste/flavor/smell whatsoever.

With Leg of Lamb I use what I call the Hot Roast/Smoke method, this method can be used with a wide variety of equipment. The key is to take the lamb off the cooker at 135° then let it rest for 15 minutes loosely covered. You should rotate lamb every 20 minutes during cooking.

Lamb:

Marinate lamb with garlic, olive oil, lemon juice, dried rosemary, cracked black pepper and a little kosher salt, 30 to 45 minutes is fine.

Weber Smokey Mountain:
- No waterpan, no lower cooking grate
- 3/4 fire (Lump charcoal, fill ring 3/4 full)
- Top with fully engaged Weber charcoal chimney
- When charcoal has stopped billowing white smoke add 3-fist size dry wood chunks
- Place standing lamb on top cooking grate.
- Rotate every 20-minutes.

Weber Kettle Grill:
- Place empty aluminum loaf pan in the middle of charcoal grate
- Build a smallish pile lump charcoal on both sides of aluminum loaf pan.
- Light Weber Chimney starter 2/3-full with lump charcoal
- Top unlit charcoal evenly with fully engaged charcoal.
- Fill aluminum loaf pan 3/4 full of water
- When charcoal has stopped billowing white smoke add 2-fist size dry wood chunks
- Replace cooking grate, position roast directly over aluminum loaf pan
- Rotate lamb every 10-15 minutes (Especially important as meat is close to the fire and will cook unevenly if not rotated)
- When coals start to diminish add (preferably) lit lump charcoal to both sides. (I use a garden type hand trowel)

Note: Adding an occasional handful of dried oregano directly to coals lends a subtle herbal perfume.

stevez wrote:

Matt wrote:Is this goofy to anyone else? I wasn't inclined to fight this too much, but I actually raised it with customer service on the way out, and they called the butcher counter (which means they probably spoke to the same guy) and confirmed that that was the approach.

The difference in price between bone in and bone out is basically the cost of the butcher's labor in deboning it. Since the butcher did the work, you paid the correct price, although there is a case to be made for selling the bone portion at soup bone prices.

Okay -- so maybe I am just crazy. I had assumed that the cost difference between bone-in and boneless was the fact that there is less usable meat on the bone-in piece. I was thinking of it more in the terms that the fishmonger does not charge you more to skin the fish, fillet a whole fish, etc. I guess I will just do it myself next time.

FWIW: Yesterday at Whole Paycheck in Evanston, I bought two bone-in legs for $5.99 a pound.* The cheerful butcher (man, those guys do seem to enjoy their work) removed the bones and butterflied them for me, and charged me the bone-in price.

A question: Will roasting both lambs together double the cooking time?

They're in a fairly roomy pan, rolled and tied, with a probe. Aiming for 155 degrees. They're in at 425 for 30 min, then coasting down to 350.


*Am I nuts to think that wasn't an outrageous price? Fox & Obel wanted $7.99/lb this week. Perhaps F&O isn't the most realistic yardstick.

I used this recipefrom Epicurious, but modified to what I had in my fridge at the time:

2 bunches of Yu Choy
1 tbsp butter
Large shot EVOO
8oz tub of button mushrooms, finely chopped
1 large finely chopped onion
4 garlic cloves, minced
1 cup Panko
2 tbsp whipping cream
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
3/4 tsp salt
1/2 tsp pepper
1 large egg

4.5 pound boneless leg of lamb

I steamed the Yu Choy, then sauteed the onion, 1/4 of the garlic and mushroom in the butter and EVOO until the excess liquids evaporated. When the Yu Choy was done, I squeezed out the excess liquid, chopped it, poured it into a bowl with the mushoom mixture and the remaining ingredients, reserving 1/2 tbsp of the thyme and rosemary. I then stuffed this into the butterflied, seasoned roast, rolled it back up and retied it.

I then rubbed the roast with the remaining garlic and herbs, salted and peppered it and roasted it up! The stuffing was truly wonderful, and I think my changes probably improved it.

.
Steve Z really knows his way around a Leg O Lamb.




Burrata


And yes, lamb tasted as good as it looks!

Matt wrote:Is this goofy to anyone else?

I guess you're stuck paying the boning fee, but you could have saved a couple bucks by having the bone wrapped separately. If he failed to see the faulty logic of charging you the boneless price for a bone, maybe the customer service person would. And if not, you could have told them to keep the bone. I'd love to hear their answer if you unwrapped it and asked, "Does this look like a boneless leg of lamb?"

stevez wrote:

leek wrote:I like a combo of red wine/soy/garlic/rosemary to marinate a leg of lamb.

How long do you usually marinate the lamb?

Up to 24 hours in the fridge. I toss it into a plastic ziploc bag, in the morning I mush it around, and redistribute the liquid, making sure to turn it over, etc.

Personally, I like it a lot less salty than other people do, so I use a lot less soy sauce than I have seen recommended. If you google "red wine soy sauce marinade" you'll find a lot of recipes.

I'm actually making a boneless leg tonight with a Morrocan rub and some minced garlic inside. Serving it with a couscous and lentil mix and some roasted vegetables.

This is over 2 pounds and won't nearly be finished tonight. Any ideas for leftovers? I was thinking to chop and reheat on the skillet and maybe make wraps out of them. Or possibly lamb tacos.

Zoso wrote:I'm actually making a boneless leg tonight with a Morrocan rub and some minced garlic inside. Serving it with a couscous and lentil mix and some roasted vegetables.

This is over 2 pounds and won't nearly be finished tonight. Any ideas for leftovers? I was thinking to chop and reheat on the skillet and maybe make wraps out of them. Or possibly lamb tacos.

Lamb curry, cold lamb sandwiches, shepherd's pie.

Zoso wrote:This is over 2 pounds and won't nearly be finished tonight. Any ideas for leftovers? I was thinking to chop and reheat on the skillet and maybe make wraps out of them. Or possibly lamb tacos.

I'm looking at stewing some leftover lamb with lentils and some Malbec that remains from yesterday.

If there's enough left I'll make lamb curry. If not, a few gyro-like sandwiches which will be epically delicious.

.
Lamb sandwiches with leftover Steve Z lamb, pictured above.

Tomato bread layered with lamb, lettuce, thin sliced onion and tomato. Served with French lentils mixed with couscous.

Enjoy,
Gary

G Wiv wrote:.
Steve Z really knows his way around a Leg O Lamb.

And yes, lamb tasted as good as it looks!

Do you know what those pictures do to a lamboholic? In spite of my Saturday night loin chops to fortify myself for a lambless Easter, with White Borscht (or some say Zurek) being our tradition, I'm now in full withdrawal mode.

T Comp wrote:

G Wiv wrote:.
Steve Z really knows his way around a Leg O Lamb.

And yes, lamb tasted as good as it looks!

Do you know what those pictures do to a lamboholic? In spite of my Saturday night loin chops to fortify myself for a lambless Easter, with White Borscht (or some say Zurek) being our tradition, I'm now in full withdrawal mode.

Thanks. That was my first leg of lamb effort. Next time, a little more herbs and a little less smoke.

I ate my trimmed and chopped leftovers today. It was a amazing. I gave the meat a nice all around crust in the skillet then put it between two slices of my no knead bread brushed lightly with olive oil, then topped it with garlic mayo, shredded parm and oregano. Man, I impress myself sometimes.

OK, I'm thinking of doing a LoL for Christmas. Anyone have any procurement thoughts? I'd like to find an American leg that hasn't been frozen. I'm looking to do a high heat roast a la Barbara Kafka.

No procurement ideas (Costco?), but if you have any leftovers, this moussaka recipe from Fine Cooking is really good:

http://www.finecooking.com/recipes/mous ... tinee.aspx

Jen