The tradition of lamb at Easter dates back centuries. Roasting a leg of lamb is not that difficult.
There are many recipes for roasting lamb but they all contain one important piece of advice.
Buy a good meat thermometer.
A leave-in device that can be seen through the oven door is preferred by many to the instant-read type. The reason is related to opening and closing the oven door to insert it into the roast, interrupting the cooking process.
Once your roasting schedule is set, how do you season the lamb to the liking of friends and family?
Here are four marinade recipes to help.
French dressing as a base
1 cup French dressing
2 small onions sliced
2 garlic cloves cut in quarters
1/2 teaspoon dried thyme
Combine all ingredients and stir. Pour over lamb that you have placed in a deep dish. Refrigerate no less than 6 hours, turning at least once every few hours. Drain the dish and roast the meat. Recipe care of Amy Vanderbilt Complete Cookbook
Honey, Dijon mustard base
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
In a large heavy plastic resealable plastic bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper). Complete leg of lamb recipe at recipes.com
Add in the lamb and turn to coat in the marinade. Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade. When ready to cook, remove the lamb from the plastic bag and discard marinade.
Citrus and wine base
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Combine all ingredients and place it with the leg of lamb in a large plastic bag you can seal. Take as much air out of the bag as you can and refrigerate for at least a few hours, or overnight if you prefer. Remove lamb from bag and set out to reach room temperature prior to roasting. Find complete leg of lamb recipe at grouprecipes.com
1/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 Tbsp fresh lemon zest
1/4 cup dried Greek or Mediterranean oregano or 1/2 cup fresh
6 cloves garlic, chopped
1 tsp salt
1 tsp freshly ground black pepper
Add all ingredients in a large plastic bag, Squeeze air out of the bag, seal and refrigerate for no less than 24 hours, turning occasionally. Complete roasting recipe available at peaceandloveinthekitchen.com