Creole Leg Of Lamb Recipes

CREOLE LEG OF LAMB

Steps:

• Mix all ingredients except lamb for marinade.
• Place lamb in large double plastic bag and pour in marinade.
• Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
• Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
• Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
• Add boiling water as needed to keep sauce from drying.

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.