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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Slow-roasted leg of lamb with mint and lemon

By Pielove, member

May 1st, 2010

I confess, I scored a boneless leg of lamb from Costco.  That said, the four-pound boneless leg took almost 2 hours to roast to an internal temperature of 135.  And the little leg of lamb brought some potato friends-- how perfect!  What a delicious roast-- we usually do lamb with garlic, lemon, and rosemary-- the mint was an excellent change.  Even my daughter loved the lamb.  Even so, if you do not like lamb, this is not the recipe to "convert" you-- this recipe shows off the full, slightly gamy, flavor of lamb.  If you don't love it, make a pork roast instead!  I can't wait to try the recipes with leftovers. 

Recipe Used: Slow-roasted leg of lamb with mint and lemon


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: You have leftovers? My husband is putting together my new Big Easy Smoker Roaster Grill and I thought that when I have company I would do the lamb in the Big Easy as well as some pork for him.

Posted: 10:37 am on May 5th

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