Marinade for boneless leg of lamb?

I need a recipe to marinade my boneless leg of lamb in. I have some fresh rosemary (my fav. herb..) and some garlic? Not sure what else to put in as I do not often use lamb. thanks ahead of time.
Marinade for boneless leg of lamb?
Wow!!! Great bunch of recipes. Think I'll save em and try them later.



Just bought a beautiful leg of lamb which I had the butcher butterfly for me. The plan was to barbeque on Sunday for Easter. That was until I looked outside this afternoon and saw all that white stuff on the ground. Now all the weather people are saying we'll have that nasty four letter word around til the middle of next week.



Guess I'll have to come up with something else. I'm not big on Ham so I'll probably See what's in the freezer. OMG! I didn't realize I had so much good stuff. Choices are: Turkey Breast, Whole Chicken, Large Sirloin Tip Roast, Chuck Eye steaks, Chuck Roast, Pork Roast, Walleye, Shrimp, Lg Scallops, and more. I didn't realize I had so much in that small freezer. Guess I'll have to invite some friends over and start cooking.



Oh, sorry I got side tracked. Lamb Marinade. This is really good.



Two nice lemons, juiced and zest from one.

Extra Virgin Olive Oil

1 head garlic. Separate and peel all the cloves.

1 bunch green onions finely diced (both white and green parts)Save out 1 - 2 whole ones for garnish.

1/2 bunch Cilantro, cleaned and rough chopped. Save a 3 - 4 sprigs for garnish.

Kosher Salt and Ground Black Pepper to taste.



Pour lemon juice in measuring cup so you know how much you have. Put in food processor. Pour an equal amt plus 1/4 -1/2 cup more of the EVOO in food processor. Using a small sharp paring knife, make little slits in lamb and push peeled garlic in. Put the rest of peeled garlic in food processor. Add the green onions and cilantro to the food processor. After putting the lid on, pulse half a dozen times to get ingredients chopped up, then let it run till it all comes together. (about 1 - 3 minutes.) Put lamb and marinade in large zip lock baggie and refrigerate over night. Remove from fridge and allow to come to room temperature. Take lamb out of baggie and let marinade drain off. Place lamb on hot grill or broiler and cook til meat thermometer reaches 140* for med. rare. 155* for medium, or 170* for well done. Slice thinly and serve with Grilled Asparagus, Grilled potato planks and a Greek Salad.



Has to be my favorite Spring Dinner.

If there's any left overs, serve with pita pockets, diced tomatoes, lettuce and cucumber sauce for lunch the next day.
Reply:Try this recipe-

Coscia di Agnello Arrosto e Patate Arrosto - Leg of Lamb with Roasted Potatoes



2 large lemons, zest of 1 removed in strips with a vegetable peeler

1/4 cup fresh rosemary leaves

3 large garlic cloves

2 tablespoons olive oil

2 teaspoons fresh lemon juice

1/2 teaspoon salt

a 7-9 pound leg of lamb

2 1/2 pounds small red potatoes

3 tablespoons minced fresh chives

Garnish: fresh rosemary sprigs and lemon wedges



Preheat oven to 350°F.

Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.

With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.

Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.

Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.

Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
Reply:This recipe has won awards for me. It's different, but really good:



BBQ Butterflied Lamb



1 c. sour cream

1/4 tsp. fresh ground pepper

1 tsp. salt

1/2 tsp. oregano

1/2 tsp. rosemary

1/2 tsp. parsley

1/2 tsp. garlic powder

5-6 lb. leg of lamb, boned %26amp; butterflied

Combine all ingredients except lam. Leaving lamb flat, trim off excess fat. Then smear sour cream mixture thickly on both sides of meat. Cover and refrigerate overnight. BBQ over hot coals about 30 min on each side. Cut thinly, like a thick steak...



Serves 6
Reply:I'll share one way that I cook lamb: I put it in the crock pot and shove about 20 cloves of garlic into it (I stab it and shove the garlic in the stab areas), then pour 1 jar of pasta sauce over it and crock it for about 4-5 hours. It's DELICIOUS. Since you love rosemary, adding some branches to the mix would probably taste great. I usually make a pasta side dish and a green vegetable. Good eats!
kung fu