7 Reasons Why Leg of Lamb Recipes Enjoy Ever-Increasing Popularity
Leg of lamb recipes are easy to prepare.
Varieties of leg o'lamb (as these recipes are often called) offer the cook plenty of opportunity for creativity.
Everyone seems to have heard of lamb leg, yet not everyone has tried it. Most consider an invitation to a leg of lamb dinner a special treat.
If lamb meat can be found at all, leg of lamb is one of the most available cuts, especially around Easter time.
Health-conscious people are increasingly aware of the high CLA and omega 3 content of grassfed lamb. According to a growing body of research, atherosclerosis, stroke, diabetes, Alzheimer’s disease and many other heath conditions may all be positively affected by CLA and Omega 3 fatty acids. These grassfed leg of lamb recipes are all loaded with CLA and omega 3's.
Be careful not to overcook any grassfed leg of lamb recipe. Grassfed meat has less fat and tends to cook faster than ordinary meat.
Leg of Lamb Recipe with Mint Sauce
6 pound grassfed leg of lamb
Wipe leg of lamb with damp paper towel. Dry with paper towel. Combine butter and oil and brush mixture over the meat. Preheat oven to 450°F. Place grassfed leg of lamb in a roasting pan which has sides for holding sauce. Roast leg of lamb for about 20 to 25 minutes, turning often, until meat is brown on all sides.
Remove pan from oven and reduce heat to 325°F. Place a meat thermometer in thickest part. Sprinkle the salt in the side of the pan. Add water and stir. Sprinkle sugar and pepper over the meat. Pour vinegar over the meat. Baste. Return to oven and roast about 1½ hours, or until thermometer reaches 120-145°F, basting often during cooking.
When leg of lamb is done, remove from pan and place on platter. Cover lightly with foil to keep warm.
Skim any fat from the liquid that remains in the roasting pan. Add the Worcestershire sauce, the mint sauce and serve with the lamb. Sauce will be very thin and a rich dark brown.
This grassfed leg of lamb recipe serve 8. Super!
Stuffed Leg of Lamb Recipe with Orange Gravy (Uhmmm. . .)
If you don't try any other leg of lamb recipes here, try this one.
1 Tablespoon grassfed butter
Herby Leg of Lamb
1 6-pound leg of grassfed lamb, very well trimmed
Make thin, deep slits all over the leg of grassfed lamb; insert the garlic slivers and herb sprigs in the slits.
Drizzle the lamb with the olive oil and sprinkle with salt and pepper.
Let marinate at room temperature for 20 minutes.
Preheat oven to 425° F.
Place the lamb on a rack set in a roasting pan and cook for about 3/4 of an hour. Remove the lamb from the oven and let stand for 10 minutes before carving.
These grassfed leg of lamb recipes serve 6.
Grilled Leg of Lamb
1 7-8 pound leg of grassfed lamb
Prepare a grill.
Rub entire leg of grassfed lamb with the cut sides of garlic, and coat it liberally with olive oil.
Pat the rosemary, cumin, and black pepper evenly over the surface, and sprinkle with salt.
Grill the lamb over the hot coals, turning it frequently, for about 30-40 minutes. Check for doneness by cutting into the thickest part of the meat and return to the grill if necessary, testing frequently. For medium-rare, the lamb should be pale pink in the center.
Slice into slivers and serve.
These grassfed leg of lamb recipes serve 10-12.
Glazed Leg of Lamb
1 grassfed leg of lamb
Preheat the oven to 350° F.
Rub the grassfed lamb with salt and pepper. With the point of a knife, cut slits in the skin; stuff with garlic slivers and rosemary.
Place on a rack in a roasting pan and toast about 1 1/4 hours, basting occasionally with the jelly.
The internal temperature of the grassfed lamb should be 115° F. (rare) to 130° F. (medium) on a meat thermometer.
Let grassfed lamb rest about 15 minutes before carving.
This grassfed leg of lamb recipe serve 8 to 10 people.
Grassfed Leg of Lamb with Veggies
1 small (4 to 5 pound) grassfed leg of lamb, or the shank end of a large grassfed leg of lamb
Preheat the oven to 400° F.
With the point of a small knife, make small incisions at equal intervals under the skin of the grassfed lamb. Insert the garlic slices in these slits.
Rub the grassfed lamb with some of the oil and sprinkle with salt and pepper. Insert rosemary sprigs in the slits, or sprinkle the grassfed lamb with dried rosemary.
Pour the remaining oil into a shallow heavy baking dish or roaster and put grassfed lamb in it. Arrange vegetables around it and coat them with olive oil, 1 teaspoon salt and pepper.
Roast lamb for 40 to 50 minutes, basting from time to time with the cooking juices.
Remove grassfed lamb from the oven and let sit for about 10 minutes before carving. Keep the vegetables warm until ready to serve.
Arrange the grassfed lamb on a tray with the vegetables and garnish with sprigs of rosemary.
This grassfed leg of lamb recipe serve 4 to 6 people.
Rotisserie Roasted Leg of Lamb
1 grassfed lamb leg
Run the rotisserie spit lengthwise through the grassfed leg of lamb along the bone so that it is well balanced. Combine the ingredients to make herb mixture. With a spatula, spread the mixture over the entire roast. Cook on turning spit over hot coals until roast meat thermometer registers 175-180° F. Time required to cook a 5-6 pound leg is about 3 1/2 to 4 hours.
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