Pepper Coated Boneless Leg Of Lamb Recipes

Steps:

• In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
• Whisk well.
• Place lamb in a shallow baking dish and cover with marinade, turning to coat.
• Marinate for 3 hours or overnight, turning a few times.
• Preheat oven to 450 degrees.
• Remove lamb and place on a roasting rack over a baking dish.
• Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
• Test for desired doneness.
• Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.

Steps:

• Generously rub leg of lamb with olive oil.
• Season lamb with all the ingredients listed, making sure that they are evenly distributed.
• Place leg of lamb on a rack in a roasting pan.
• Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

Steps:

• Untie lamb and unroll.
• With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
• Preheat oven to 350°F
• Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
• Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
• Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
• Roast until done, about 18 minutes per pound.
• Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
• (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

Steps:

• Preheat the oven to 450 degrees F.
• Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

Steps:

• Trim the excess fat off the lamb and set aside.
• Finely chop the whole garlic head.
• Combine with the remaining marinade ingredients.
• Place the lamb in a large, deep container or baking dish and pour in the marinade.
• Turn the lamb in the marinade so that it is coated all over.
• Cover and refrigerate overnight.
• Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
• Remove the lamb from the marinade and discard the marinade.
• Make 10-15 small incisions all over its surface using a small, sharp paring knife.
• Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
• Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
• Preheat the oven to 375°F (190°C).
• Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
• Season well with salt and pepper.
• Place the lamb over the potatoes.
• Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
• Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
• Remove the lamb from the oven and let rest for about 10 minutes before carving.
• Keep the potatoes in the turned off oven until ready to serve.

Steps:

• Heat broiler, if using.
• Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
• Mince garlic, and add to onion.
• Wash, trim, seed and julienne the bell peppers, and add to onions.
• Wash, trim, seed and mince the jalapeno, and add to vegetables.
• Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
• Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
• Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Steps:

• Marinade:.
• Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
• Basting Mix:.
• Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
• Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
• Lightly oil the grate.
• Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.