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Crusty Leg Of Lamb

2 tb Fresh ginger; grate, or 1 ts Dried ginger
3 Cl garlic
1 c Plain yogurt or sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Limes; juice of
1 tb Ground coriander
1/2 ts Cayenne
1/2 ts Cinnamon
1/2 ts Cloves
1/2 ts Cardamon
1 Leg of lamb


Spring Rice:
2 c Long-grain rice
1/2 ts Salt
5 c Water w/bouillon cubes, or canned broth or stock
1/2 c Frozen pes
1/2 c Carrots
1/2 c Mushrooms; slice
1/4 c Parsley; chop


Make slits in the lamb and insert slivers of garlic. Rub the leg of lamb with lime juices. Combine yogurt or sour cream with salt and pepper and spread over the lamb, coating completely. Place in roaster, cover and refrigerate for 2 hours. In a shallow pan, heat the spices until they become fragrant and then sprinkle over lamb before roasting. Try to cover the lamb completely so that you have a nice even crust. Roast lamb for 2 hours at 325~. Lamb will be pink and more rare than well done. SPRING RICE-This dish can be put into the same roaster as your turkey, pork roast or leg of lamb, or you can prepare it in a separate casserole pan. Mix liquid and rice together. Pour into roaster pan 1 hour before the roast is done. Cover tightly with foil. Cook for 45 minutes. Add optional vegetables and stir through out the rice. Scrape in any pan drippings for flavor and continue for an additional 15 minutes. If you bake the rice in a separate pan, allow 1 hour for baking, then add vegetables for another 15 minutes.


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