Grandma Mes Clove Studded Leg Of Lamb Recipes

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

Steps:

• Preheat oven to 350 degrees.
• Combine all but last three ingredients. Put into loaf pan.
• Spread top with thin layer of kethup, sprinkle with oregano and cover with strips of bacon.
• Cook approximately 1 hours.

Steps:

• 1. Take the lamb leg and rub one of the garlic cloves over it. Cut 6 slits under the skin and place the garlic cloves in the slits. Rub butter on all side of the lamb and sprinkle salt, pepper, paprika and garlic powder or granuals on all sides of the Lamb. Add sliced onions.
• 2. Place in refrig overnight or longer. Remove garlic cloves from the lamb.
• 3. Place leg in roasting pan and a couple cups of chicken broth. Lay most of the onions of top of lamb. Put the rest of the onion slices in the bottom of pan, dont' worry the onions are suppose to get a very dark brown. Roast at 350* till skin is brown and a tad crisp. Add potatoes the last 40 minutes to make them brown. Take out the lamb and potatoes from the roasting pan and cover with foil. Let is rest. Drain fat from pan. Leave the onions in the pan and place the onions, that were on top of the lamb, in the roasting pan. . Deglaze the pan with chicken broth, water or wine. Add some roux and water to make a gravy.
• 4. We never eat lamb pink or rare. We like it throughly cooked.

Steps:

• Preheat oven to 325°F. Peel and sliver 4-5 cloves garlic. Make incisions in the leg with a very sharp pointed knife (such as small French paring knife). Force the slivers into the incisions and rub the roast well with salt, pepper, and rosemary or tarragon. Place on a rack and roast until it registers 130-135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
• Serve with white beans, blended with the pan juices, and a bit of peeled, seeded and finely chopped fresh tomato. Drink a Chinon or a Bourgeuil.
• Variations
• Provençal I: Cut 4-6 cloves garlic into slivers. Make fairly deep incisions in the leg and alternate garlic and anchovy fillets in the incisions (you will not need to add much salt to this anchovied leg). Roast. Serve with a ratatouille and drink a Châteauneuf-du-Pape.
• Provençal II: Make incisions in the leg and stuff with garlic, pistachio nuts, and anchovies, pushing them deep into the incisions. Rub the leg with a touch of thyme and summer savory and roast. Salt lightly and serve with a gratin of eggplant. Drink a well-chilled Tavel.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Using a sharp knife, cut through the narrow end of the lamb leg about 3 inches from the end. Cut through the meat around the bone. Remove and discard this piece, leaving clean exposed bone. You may be able to have your butcher do this for you. Stick cloves into the lamb leg in an even pattern, then place into a shallow, metal roasting pan.
• Bake in preheated oven for 2 hours, then drain off fat and drippings. Whisk together apricot nectar, salt, pepper, and soy sauce in a small bowl; pour over lamb leg. Return the lamb to the oven, and bake until a meat thermometer inserted into the thickest part registers 160 degrees F (71 degrees C) for medium-well doneness, basting frequently. Top the roast with lemon slices, and bake 5 minutes longer.
• Remove the lamb to a serving platter, and cover with aluminum foil. Allow to rest 10 to 15 minutes before slicing. Meanwhile, place the roasting pan on the stove over medium heat. Dissolve the cornstarch in the water, and pour into the roasting pan along with the bouillon cube. Cook and stir until the bouillon dissolves, and the sauce thickens and clears, about 1 minute. Remove the cloves and lemon slices before slicing the lamb and serving with the sauce.

Steps:

• In a large bowl, combine egg, bread crumbs, bacon, onion, cheese, seasoned salt and pepper. Add beef and sausage; mix well. In a shallow baking pan, shape mixture into an 8x4-in. oval. , Bake at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°; drain.