Do you have a tasty leg of lamb recipe please?

When I used to both eat meat and cook for a crowd, I used to have the butcher butterfly the lamb.If you are handy with a sharp knife, you could do it.

Then I’d marinade it for several hours and cook on the grill.

1 small can of tomato paste
2 minced onions
Juice of 1 freshly squeezed lemon
1 bunch of fresh dill, minced
3 tablespoons of freshly ground black peppercorn
* ½ cup of whatever jam/jelly suits your fancy

Fold all the ingredients into a bowl and add warm water enough to make a glop you can coat and let the meat marinate in for a few hours, overnight if you’ve got the window of time. Slow roast it in the oven to your desired degree of pinkness. Sprinkle with salt when the meat fat starts to sizzle.

No. I have never cooked a leg of lamb in my life.

BUT..I did read a great short mystery story once and can tell you that if you wish to murder your husband you can club him to death with a frozen leg o’ lamb and then pop it in the oven while making sure you create an alibi by being seen shopping in your village for the dinner veggies.

Then, upon your horrible discovery and calling the authorities you can serve them the ‘murder weapon’ under the guise of what a shame it would be to let such a fine meal go to waste! lol

The death certificate will show death by blunt force trauma from some undisclosed club like object. lol

@gailcalled Any ideas for the marinade?
@Neizvestnaya That sounds really delicious. Never thought of using dill with lamb – I always use rosemary. Thanks
@Coloma You are soooo very naughty…. but I have just written the idea in my notebook, thanks LOLL

“Lamb to the Slaughter” by Roald Dahl. This is a famous story and is included in a book of other macabre and wonderful short stories by Dahl.

I seem to remember throwing something together like wine, soy, oil and vinegar, possibly dijon mustard. Here’s a version of that:

And this

@partyparty

I can also tell you how to knit a sweater from dog hair that will throw your allergy prone ‘victim’ into a quick asthmatic demise if you are sole beneficially to the estate of an allergic millionaire uncle! lol

Okay, I’m done, promise! haha

I saw Ina Garten make this recipe and the meat was falling-off-the-bone tender.

@Coloma: Great movie!

@Coloma: Stanley Ellin, another clever mystery story writer, had one about a woman who stabbed her husband with an icicle. When the police arrived, they could find no murder weapon, of course. I can’t remember the title.

@gailcalled

I love creative short mysteries! haha, great plot, the melting murder weapon!

Sorry – all my recipes just taste like paper.

Yes, I do, but lamb is not in season right now.

Baist the meat with Irish Mist and fresh mint :) mmmm

Yes, do it in the oven or crock pot. I cut small slices in the top and insert whole cloves. Sprinkle with parsley and coarse black pepper. Wrap in foil and bake until tender. Serve with mint jelly (if you like it). Delish!!!!

@gailcalled Those look good thanks
@Coloma I can’t knit. Such a shame the idea is wonderful ha ha!!
@breedmitch Aw can’t you let me have just one recipe please?
@Deja_vu I’ve never heard of Irish Mist, but checked out your link. Irish Whiskey liqueur… that sounds delicious… both to cook with and to drink ha ha!!
@perspicacious Cloves… I would never have thought of that, thanks

@partyparty Not uncommon in the middle east. I have added cloves of garlic too.

Ya know…right now I am looking at 16 legs of lamb wandering around my hill and I am thinking that Daisy, Buttercup, Clover and Violet would not be wishing to attend this dinner party. lol

@Coloma I know exactly what you mean. I have 28 legs of lamb just over the fence from me, and I will find it extremely difficult to cook the one I have in the freezer. LOLL
I am having guests round for dinner next week, and their favourite is lamb, so I feel obliged to cook what they like… it won’t be easy though!!

@partyparty

Funny, parallel sheep universes!

LOL

The following is a recipe that I absolutely love.

(The amounts are inexact and will vary based on the size of your leg of lamb and the roasting pan. You should have that, when you put the lamb in the roasting pan and pour the liquid over it, there should be about ½ inch depth of liquid.)

1 cup dark vinegar
5 tablespoons sugar
½ cup raisins
Olive oil
Several garlic cloves, sliced

Preheat the oven to 375° F.

In a small saucepan, heat the vinegar gently, add the sugar and stir until the sugar dissolves.

Add raisins to the vinegar, take off the heat and set aside.

Drizzle the lamb with a small amount of olive oil and rub it all over.

Make several small incisions in the leg of lamb and insert a sliver of garlic in each one. (Do this to taste – I like garlic, so I use a fair bit. If you’re not a fan, just use less, but don’t leave it out altogether.)

Place the lamb in a deep roasting pan and pour over the vinegar, sugar and raisin mixture.

Cover the roasting pan with tinfoil, shiny side facing the lamb.

Put in the oven for 3½ hours.

Remove from oven, allow to rest for 10 minutes, covered, then carve and serve.

I like to throw some potatoes cut into halves or thirds into the roasting pan along with the lamb as they absorb the wonderful flavour from the sauce and the lamb drippings.

You can make a thicker gravy with the juices in the pan, but I find that the dish is rich enough that the lighter gravy you end up with at the end of the cooking time works just fine.

@Rhodentette Oh that sounds delicious… and different to what I would normally cook. Many thanks

@partyparty You’re welcome. It’s a friend’s grandmother’s recipe. I was blown away the first he made it for me and asked him to make it repeatedly until I could reproduce it. :)