Leg of lamb

Anyone have a sure fire recipie? have to make this for a group of around 50 PLEASE HELP! do I serve mint jelly or not? I saw Rachel Ray marinates her's in parchment then cooks it in same. What does parchement do for the lamb?

 

50?! Is this the only main dish or is everyone bringing something? I would assume the parchment paper helps keep it from getting dry or sticking.

 

rosemary.

 

EVIL

 

Take this to The Cafe.

 

I think I'm too late for you Spud - but this is [usually] how I do a leg of lamb...

- if you can [but no worries if you can't] do this a good few hours before you cook it.
- get a sharpe knife and make deep slits in the lamb
- get some nice fresh garlic [squish it a bit with a knife, but you'll want it quite chunky], a good whack of fresh mint [if you can't get fresh, forget it - or use parsley or at the last resort, rosemary - I'm not too keen on rosemary with lamb, but some are], chop up the mint, a good whack of butter [a `stick' if you will], a good pinch of salt and pepper
- mix in the butter goo - sometimes, it helps to pop it back in the fridge so it hardens a bit
- get your butter goo and ensuring that you have a garlic wad in there, poke it in your holes. Plug it in deep and make sure the garlic is down deep
- I usually do about 10 holes - but you could do more or less depending on how much goo you have.
- I put the lamb on parchment paper on a roasting dish. I also put the lamb on a couple of big stalks of mint too [if you can]
- sprinkle over some extra salt and a bit of oil
- a bit of water at the bottom can help too

Pop this in a moderate oven, uncovered at first until it goes nice and crispy. If you still need to cook it more, put some aluminium foil over it so it won't burn.

As you slice through the lamb, you'll get a wee plug of garlic and mint, cooked surrounded by the butter .

Sometimes, I also put a bit of honey over it - mixed with mint jelly. If you do this one, you'll have to watch it though - it can catch and burn really easily.

If it gets too sticky to the base - add a bit of water if you fancy.

The parchment paper helps the clean up to be honest. If you're intending to wrap the lamb in it - it'll just help steam cook it a bit. Either way is good...if you're cooking on the bone, you'll want to cook it slower for longer. Make sure it's lamb though and not some nasty old hogget or mutton .

Good luck Spud .

 

lol

 

chesty, you do realise that you are spamming for a British dealership, no you cunt?