Leg of lamb

Yes yes, a well known family dinner or Sunday lunch dish! Truth is though, that hubby really loves leg of lamb so we eat it at the very least once a month. Which means I have many ways of preparing it.

Given the size of the family, I usually make at least a 4 lb leg.

Cooking time for a nice tender pink is about 20 min per lb.

Always:
-marinate ahead of time (preferably 24 hrs before cooking)
-take out of fridge an hour before cooking
-preheat oven to hot
-pierce flesh with carving fork & baste with juices continuously during cooking
-salt half way through cooking, not before (preferrably with sel de Guerande)


ANCHOVY, ROSEMARY & GARLIC
A new recipe, given to me by my close friend Jeff, one of the best cooks I know. Since I never put up a recipe I haven't tested, this version of leg of lamb was served as a Sunday dinner (almost the whole family, we were only 7), to universal acclaim. Don't balk at the anchovy, the leg of lamb will neither smell nor taste of fish. Adding anchovy gives it a particular salty flavor, very nice!

5 anchovies (always in oil)
5 cloves of garlic
3 twigs of rosemary
pepper
red wine

Mash anchovies. Add crushed garlic. Rub the oily paste into the leg of lamb. Grind pepper to taste. Splash with red wine. Cover if marinating ahead of time. (Careful with the salt, as the anchovies are already pretty strong)





SAGE & GARLIC Simple but delicious. Use fresh sage (mine comes from the garden), about 4 or 5 leaves. With a small knife pierce the leg all over. Stuff each whole with shredded sage & garlic (small cloves or cut in half). Set aside a few leaves & cloves to rub into the skin. Cover leg with a few tbsps of olive oil, rub into skin. Pour a glass of red wine over the leg. Pepper to taste. Put into oven! Oven potatoes are a nice accompaniment.