Grandma Mes Clove Studded Leg Of Lamb Recipes

STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE

Steps:

• Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
• Light the grill, putting the coals all on 1 side.
• Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
• Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
• Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.

GRANDMA'S ROAST LEG OF LAMB

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.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

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.

GARLIC-STUDDED LEG OF LAMB

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.

GRANDMA'S MEAT LOAF

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.