Legs of Lamb with Creamy Cherry Port

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Servings: 8 to12

• Boneless Leg of AMERICAN Lamb (4-7 pounds)
• 2 Cloves garlic, cut into slivers
• 1/4 cup vegetable oil
• 1 Teaspoon rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 cup Port Wine
• 1/2 cup red wine vinegar
• 2 tablespoons minced shallot
• 1 cup heavy cream
• 1/4 cup halved maraschino cherry juice
• 1 teaspoon corn starch


Directions
In shallow roasting pan place lamb fat side up. Rub with oil, rosemary, salt and pepper. With sharp knife cut slits in lamb. Insert garlic slivers in slits. Roast lamb in preheated 325 degree oven for 20-25 minutes per pound or until internal temperature reaches 145º F for rare or 150º F. Remove from oven, cover lightly and allow lamb to sit in a warm place for 15 minutes before carving. (Internal temperature will rise about 10º.)

Meanwhile, in medium saucepan over high heat, combine port, vinegar and shallots. Boil until reduced to about 1/4 cup. Add Cream and Cherries. In small bowl, stir together maraschino cherry juice and cornstarch; add sauce, blend well. Simmer, stirring constantly, until thickened. Serve sauce with sliced lamb.

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Spiced Holiday Leg of Lamb

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Servings: 8

• 1 Leg of Cedar Springs Lamb (6-9 lbs.)
• 2 Tablespoons whole cloves
• 1 Jar (1lb.) spiced whole crab apples or 1 lb. of canned chunk
pineapple, plus maraschino cherries as an additional garnish
• 1 Can (lb.) pear halves
• 2 Tablespoons cornstarch
• 1/2 Teaspoon allspice


Directions
Place lamb on rack in shallow roasting pan. Stud with cloves (about every 1 to 1-½ inches) and bake in a preheated oven at 325º F for 1 Hr.

Meanwhile, drain crab apples or pineapple and pears, reserving 1 cup of syrup from each. In saucepan, mix together cornstarch and allspice. Slowly add reserved syrups to mixture. Cook, stirring constantly, until glaze is thickened and clear. Drain meat drippings from lamb. If desired, pour 1/2 cup glazed over lamb. Bake 30-60 minutes longer, or until meat thermometer registers 140º F for rare or to desired degree of doneness.

Allow 25 minutes per pound total cooking time Let roast rest approximately 20 minutes before serving. Heat additional glaze, pour over lamb ( or entire glaze recipe may be served as a sauce on the side.) Garnish with red leaf lettuce, pears and crab apples..

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Leg of Lamb with Maple Chipotle Marinade

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Total Time: 1 hour or overnight marinating; 20 to 30 minutes cooking
Servings: 4 to 6


• 1 3-pound boned and Butterflied Leg of Lamb
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder
• 2 tablespoons red-wine vinegar
• 1 tablespoon tomato paste
• 3 tablespoons maple syrup
• 2 tablespoons fresh oregano, chopped, or rosemary (or a combination)
• Freshly ground pepper to taste
• Coarse sea salt to taste
• 1 cup fresh mint leaves to garnish

Directions
Trim the excess fat from the lamb. Combine the remaining ingredients except the salt and the mint leaves. Coat the lamb thoroughly with the marinade and leave it for an hour or so at room temperature, or refrigerate overnight.

Bring the lamb to room temperature. Preheat coals or broiler. Season the lamb to taste with salt and cook until done, preferably medium rare, with a charred crust. 20 to 30 minutes per pound. While it is cooking, spread a carpet of mint leaves on a warm serving platter. Slice the lamb and arrange slices on top.

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Butterflied Leg of Lamb

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Total Time: overnight marinating;
30 minutes hands on.
Servings: 8 to 10


• 1 5 to 6 pound AMERICAN Leg of Lamb, boned and butterflied
• 1 cup plain yogurt
• 1 tablespoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 2 tablespoon grated lemon peel
• 2 teaspoon fresh thyme leaves course sea salt and freshly ground pepper to taste
• Sprigs of fresh thyme to garnish.

Directions
Divide the lamb into two pieces, separating the thicker from the thin. Combine the remaining ingredients except the sprigs of thyme in a small bowl. Put the lamb in a large, non-corrosive dish. Pour the marinade over the lamb and turn it so that it is thoroughly coated. Cover and refrigerate overnight

Remove the lamb from the marinade two to three hours before cooking it. Set the marinade a side. Preheat grill or broiler. Sear the meat on both sides and season with salt and pepper. Continue to cook for 7 to 8 minutes on each side for the thinner piece to be medium rare, about 10 minutes on each side for the thicker piece. While the lamb is cooking, baste it with the remaining marinade

Allow the meat to rest for a few minutes before serving it. Carve the lamb on the diagonal and arrange the slices on a heated serving platter. Garnish with the sprigs of thyme and serve.

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Herb Butterflied Leg of Lamb

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Servings: 24
Preparation time: 10 minutes
Marinating time: 6-24 hours
Cooking time: 9-11 minutes


• 1 6-to-8 pound leg of lamb, boned and butterflied*
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup dry sherry (optional)
• 1/4 cup water
• 2 tablespoons finely chopped shallot or green onion
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary


Directions
Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.

Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 35 to 45 minutes, turning every 15 minutes and brushing with marinade.)

* Have butcher bone leg of lamb, then slit leg lengthwise and spread flat.

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Butterflied Leg of Lamb with Mint and Orzo

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Servings: 8-10
Time: Overnight marinating, 20 minutes cooking


• 1 5-6 pound leg of lamb, boned so it lies flat
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons rosemary leaves
• Coarse sea salt
• 1 pound orzo
• Freshly ground pepper to taste
• 1 1/2 tablespoons unsalted butter
• 2 cups fresh mint leaves, shredded
• Sprigs of mint to garnish


Directions
The previous evening, or a couple of hours before cooking the lamb, wipe it dry with paper towels and remove as much of the fat as possible. Combine the olive oil, garlic, mustard and rosemary leaves and spread the mixture evenly over the lamb. If you are marinating it overnight, wrap it in foil; otherwise, leave it at room temperature.

Preheat the grill or coals until they are very hot. Bring 6 quarts of salted water to a boil for the orzo. Season the lamb with salt and pepper. Put it on the grilling rack and cook seven to eight minutes on each side for rare. Cook longer- about 12 minutes for medium. If you cook too much longer, it will be dry. While the lamb is grilling, cook the orzo, drain it and toss with butter and mint. Season to taste with salt and pepper.

Let the lamb rest for five minutes, then cut it in thin slices with a sharp knife. Mound the orzo on a serving platter and arrange the slices of lamb on top. Garnish with sprigs of mint and serve.

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Lamb with Lemon Sauce

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Preparation Time: 15 minutes
Cooking Time: 2-3 3/4 hours
Servings: 12-16


• 1 4- to 7- pound leg of Cedar Springs American lamb, boned, rolled, and tied
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves
• 1/2 teaspoon lemon pepper
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 3/4 cup water
• 1 clove garlic, minced
• 1 tablespoon grated lemon peel
• 3/4 cup lemon juice

Directions
Trim fat from lamb. Place lamb on a rack in a shallow roasting pan. Rub lamb with rosemary and lemon pepper. Insert a meat thermometer. Roast in preheated oven at 325(F for 20 to 25 minutes per pound or until meat thermometer registers 145(F to 150(F for medium-rare.

Meanwhile, in a small saucepan combine cornstarch and sugar. Stir in water and garlic. Cook and stir over low heat until thickened and bubbly. Remove from heat; stir in lemon peel and lemon juice. Brush roast with lemon glaze several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.

Nutrition facts per serving: 243 calories, 10g total fat, 109 mg cholesterol, 103 mg sodium

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Boneless Roast Lamb

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Servings: 6-8
(This dish taste best when the lamb is marinated overnight)


Marinade:
• 1/2 cup olive oil
• 1 tablespoon Greek oregano
• Zest and juice of 1 lemon
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, peeled and chopped

Lamb:
• 7 to 8-pound leg of lamb, boned, rolled and tied (your butcher can do this)
• 6 medium onions, peeled and cut into thin strips
• 1/4 cup olive oil
• 1 1/2 teaspoons dried Greek oregano
• Juice of 1 lemon
• Salt and pepper to taste

Basting liquid:
• 1 1/2 cups low-sodium canned chicken broth
• 1/4 cup olive oil
• 1 1/2 teaspoons dried Greek oregano
• Juice of 1 lemon
• Salt and pepper to taste

Directions
For marinade: Combine all ingredients in a small, stainless-steel mixing bowl. Whisk to mix.

For lamb: Place lamb in large shallow baking dish and pour marinade over meat. Cover tightly and refrigerate overnight or for a minimum of 6 hours.

After the lamb has marinated, pre-heat oven to 375 degrees. Stir together the onions, oil, oregano, lemon juice and salt and pepper in a medium mixing bowl.

Pour onion mixture into a medium-size roasting pan and place lamb on top; discard marinade. Season with salt and pepper and roast for 3 to 3 1/2 hours, until fairly well done but still tender and moist (a meat thermometer should read 155-160 degrees).

For basting liquid: As lamb roasts, combine broth, oil, oregano and lemon juice in a medium saucepan. Season generously with salt and pepper and bring to a simmer. Remove from heat

After 20 minutes of roasting, remove lamb from oven and pour half of the basting liquid over it. Return to oven for another 20 minutes. Rotate and baste lamb with a small amount of remaining liquid every 20 minutes thereafter. Do not let the pan dry out.

When lamb is done remove from oven and place on a platter to rest.

Transfer liquid and onions from roasting pan to a medium saucepan. Simmer slowly, for 15 minutes, skimming any fat that appears. Strain and serve along with sliced meat.

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