Three recipes for Roast Leg of Lamb

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.


Marinated Roast Leg of Lamb with Vegetables


6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.


June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.