SC - leg of lamb recipe

[Elaine Koogler]

I think I mentioned this as part of another strand, but my husband discovered
that you can also use whole coffee beans to stuff into the little pockets in the
meat...with absolutely wonderful results!  Sounds weird, but it was
delightful.....hmmmmmm....Easter coming up.....hmmmmmmmmmmmm

Kiri

Diana L Skaggs wrote:

> At 12:52 AM 3/29/01 -0600, you wrote:
> >So what is your recipe? Leg of lamb appears to be one of the expensive
> >cuts of meat, but it sounds like it might be good. Of course, lamb is
> >one of those things I've been unable to convince my wife to try, so I
> >will probably be eating it for awhile but it might be nice to try
> >sometime.
>
> I pierce the leg at intervals and insert slivers of garlic.  Then rub all
> over with olive oil and rub in basil, salt and pepper.  Preheat the oven to
> 425 degrees. Put the lamb on a roasting rack - one of the wire-looking
> kind. Bake for 20 minutes then turn the oven down to 350 and continue to
> bake to desired doneness.  I usually end up baking mine an addition 1 1/2
> hours.  DO NOT overcook lamb.  It gets nasty when it's cooked too long.
>
> Liadan
>
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