Leg o’ Lamb Roast

1 leg of lamb roast
Lemon juice
Salt and pepper, to taste
2 garlic cloves, thinly sliced

Cut all fat off roast. Rub with lemon juice, salt and pepper. Insert thinly sliced garlic in roast. Place in baking pan with a shallow amount of water in bottom. Prepare sauce and finish as per Sauce recipe.

Sauce
1 cup catsup
1/2 cup water
1/2 cup vinegar
Dash of Tabasco sauce
1/2 cup Worcestershire sauce

Mix all ingredients in saucepan. Bring to a boil. Pour over lamb, turning to baste. Bake at 325 degrees F to 350 degrees F until done or 20 to 25 minutes per pound.

Lamb with Mustard Glaze

1/2 cup Dijon mustard
1 tablespoon soy sauce
1 clove garlic, minced
1/2-inch slice ginger root, minced
1 teaspoon crushed dried rosemary
1/4 cup olive oil
1 (6 1/2 pound) leg of lamb, boned

Preheat oven to 325 degrees F.

Combine mustard, soy sauce, garlic, ginger and rosemary. Gradually whisk in olive oil. With a brush, coat lamb thickly and evenly with this mixture and let stand at room temperature for 2 to 3 hours. If all the glaze is not used, baste with remainder while lamb is roasting.

Place lamb on a rack in a roasting pan and roast for 1 hour and 45 minutes or until done to taste.

Lamb Curry

This is a delicious company recipe. It gets raves every time!

1/4 cup margarine
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery 
1 apple diced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 cup flour
2 cups chicken broth (dissolve 2 chicken bouillon
    cubes in 2 cups boiling water)
2 cups cubed lamb (from cooked roast)
3 cups hot cooked rice

Melt margarine in large saucepan. Add onion, green pepper, celery and apple slices; cook gently until onion is tender. Stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lamb; heat through, stirring occasionally, about 10 minutes.

Serve over rice. May serve mashed hardboiled eggs, bacon bits or raisins to sprinkle on top.

Yields 4 to 6 servings.

East Indian Lamb Curry

2 pounds lean lamb, cubed
1/4 cup flour 
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg

Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; saut? a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.

Serves 4.

Crown Roast of Lamb, Stuffed

1/2 cup spicy brown prepared mustard
1/2 teaspoon garlic powder
18 rib crown roast of lamb (about 5 pound)
1 tablespoon soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground ginger
Cherry tomatoes or olives (for garnish)

Combine mustard, soy sauce, thyme, garlic and ginger. Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour.

Preheat oven to 450 degrees F.

Apple and Onion Dressing
Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium).

Transfer to meat platter and serve. Recipe in this section.

Summer Vegetable Filling
Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones). Stuff the center with prepared filling and return to 350 degree F oven for final hour of baking.

When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone. (Olives may be used in place of the tomatoes.) Recipe is in this section.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.

Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.

The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Barbecue Butterflied Leg of Lamb

1 (6 pound) leg of lamb, boned
    trimmed and butterflied

Marinade
1 cup catsup
1/4 cup Worcestershire
Few drops of Tabasco? sauce
1 teaspoon chili powder
1 cup water
1/4 cup brown sugar, firmly packed
1 teaspoon celery salt
1 teaspoon salt

Combine sauce ingredients in a 2-quart pan. Bring to a simmer, but do not boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator. Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. (DO NOT OVERCOOK. It should be crisp on the outside and pink inside.