# Need advice: cooking a leg of lamb for someone with herb allergies **URL:** \ **Category:** Cafe Society\ **Created:** [May 4, 2012, 5:44pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895 "2012-05-04T17:44:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![AndrewL](https://avatars.discourse-cdn.com/v4/letter/a/3d9bf3/32.png) [@AndrewL](https://boards.straightdope.com/u/AndrewL)\ **Post date:** [May 4, 2012, 5:44pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/1 "2012-05-04T17:44:33Z")
This week the local supermarket had semi-boneless leg of lamb on sale. My wife loves lamb, and sent me out to buy one. I didn’t realize beforehand that what I would be buying is an actual whole leg - 6 pounds total. I have never even attempted to cook a leg of lamb before. My wife is severely allergic to herbs in the mint family - including rosemary, sage, thyme, marjoram, and probably oregano. Nearly all of the recipes that I’ve looked online rely heavily on these herbs. She has no problem with garlic or peppers, which are probably going to be my fallback seasonings here. I’m cooking for just the two of us, so whatever I make has to be amenable to being served as leftovers for some days. Does anyone have any advice for cooking a leg of lamb for someone who’s never done it, and recipe suggestions for seasoning it without using the usual herbs? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [May 4, 2012, 5:48pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/2 "2012-05-04T17:48:28Z")
I’d plug the leg with garlic. Peel a few dozen cloves, slice each clove into halves or quarters and insert them into the leg using a paring knife to create slits. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 4, 2012, 6:00pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/3 "2012-05-04T18:00:24Z")
[Here’s a link](http://www.nytimes.com/2011/04/17/magazine/mag-17Eat-t-000.html?pagewanted=all) to a basic technique for cooking whole leg of lamb and several recipes. I’d pick out the one that sounds the best, and if it has some herbs that won’t work, substitute herbs that your wife can eat. Herbs are surprisingly versatile; it’s not like substituting more garlic and pepper will make it turn out bad. How about the Moroccan Spiced one? That sounds the best to me, and maybe most of those herbs are OK? ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 4, 2012, 6:02pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/4 "2012-05-04T18:02:50Z")
I’d just make a paste of olive oil, garlic, black pepper and salt. Rub all over the outside of the leg, then grill. ---
**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\ **Post date:** [May 4, 2012, 6:24pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/5 "2012-05-04T18:24:32Z")
Lemon is another flavor that goes well with lamb. Make **Labrador** ’s paste with some lemon juice and/or grated lemon rind. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 4, 2012, 6:28pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/6 "2012-05-04T18:28:21Z")
> [@freckafree](#): > > Lemon is another flavor that goes well with lamb. Make **Labrador** ’s paste with some lemon juice and/or grated lemon rind. Acid is always a good call. ---
**Author:** ![AndrewL](https://avatars.discourse-cdn.com/v4/letter/a/3d9bf3/32.png) [@AndrewL](https://boards.straightdope.com/u/AndrewL)\ **Post date:** [May 4, 2012, 6:38pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/7 "2012-05-04T18:38:28Z")
> [@Athena](#): > > [Here’s a link](http://www.nytimes.com/2011/04/17/magazine/mag-17Eat-t-000.html?pagewanted=all) to a basic technique for cooking whole leg of lamb and several recipes. I’d pick out the one that sounds the best, and if it has some herbs that won’t work, substitute herbs that your wife can eat. Herbs are surprisingly versatile; it’s not like substituting more garlic and pepper will make it turn out bad. > > How about the Moroccan Spiced one? That sounds the best to me, and maybe most of those herbs are OK? I’m thinking I’ll try the Lamb With Herb Paste and Spinach. Parsly, dill, olive oil, garlic, and pepper are all safe for her. ---
**Author:** ![Tom\_Scud](https://avatars.discourse-cdn.com/v4/letter/t/f08c70/32.png) [@Tom\_Scud](https://boards.straightdope.com/u/Tom_Scud)\ **Post date:** [May 4, 2012, 6:39pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/8 "2012-05-04T18:39:40Z")
You could go Middle Eastern; look up “persian lamb recipe” or something like that. Garlic, maybe coriander & cumin, dried limes (dried limes and lamb are the best damn thing ever), other goodstuff. Maybe a bit of parsley in some recipes, but you can skip it. ---
**Author:** ![meflin](https://avatars.discourse-cdn.com/v4/letter/m/ecb155/32.png) [@meflin](https://boards.straightdope.com/u/meflin)\ **Post date:** [May 4, 2012, 6:48pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/9 "2012-05-04T18:48:04Z")
You can also cook the leg in a crockpot … it comes out quite a bit like a pot roast. Did this with a nice leg two weeks ago. Lefter over options include Lamb Hash. Meflin ---
**Author:** ![auRa](https://avatars.discourse-cdn.com/v4/letter/a/c4cdca/32.png) [@auRa](https://boards.straightdope.com/u/auRa)\ **Post date:** [May 4, 2012, 7:13pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/10 "2012-05-04T19:13:09Z")
My mom makes an incredibly delicious leg of lamb every Easter. Marinated in strong coffee (or, one year, Coke, which ended up being good as well) overnight, then she does what \*\*kayaker \*\*suggests and stuffs whole garlic cloves into the slits. Also herbs, but you can do without as well. Served with a sweet potato puré or garlic cream potatoes. Edited to add: works great hot or cold as next-day leftovers or in a sandwich. ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [May 4, 2012, 7:20pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/11 "2012-05-04T19:20:35Z")
Roasted leg of lamb with a mustard glaze is outstanding. You can Google it for recipes. None of the offending spices are included. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [May 4, 2012, 8:47pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/12 "2012-05-04T20:47:50Z")
> [@Lamar\_Mundane](#): > > Roasted leg of lamb with a mustard glaze is outstanding. You can Google it for recipes. None of the offending spices are included. I came in to suggest a mustard & bread crumb coating. Mustard & lamb are great friends. Make garlicky buttery salty bread crumbs, smear dijon mustard all over the lamb, roll it in the bread crumbs, roast. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 4, 2012, 9:28pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/13 "2012-05-04T21:28:42Z")
> [@Tom\_Scud](#): > > You could go Middle Eastern; look up “persian lamb recipe” or something like that. Garlic, maybe coriander & cumin, dried limes (dried limes and lamb are the best damn thing ever), other goodstuff. Maybe a bit of parsley in some recipes, but you can skip it. Alternately, with onions, garlic, pomegranate juice/molasses, and red wine. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [May 4, 2012, 9:42pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/14 "2012-05-04T21:42:35Z")
> [@Eva\_Luna](#): > > Alternately, with onions, garlic, pomegranate juice/molasses, and red wine. You’ve just inspired me to defrost lamb shanks for Sunday dinner! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 4, 2012, 9:59pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/15 "2012-05-04T21:59:37Z")
> [@Tom\_Scud](#): > > You could go Middle Eastern; look up “persian lamb recipe” or something like that. Garlic, maybe coriander & cumin, dried limes (dried limes and lamb are the best damn thing ever), other goodstuff. Maybe a bit of parsley in some recipes, but you can skip it. I was going to suggest going the cumin & coriander route myself. Thing is, lamb is a fairly strong-flavored meat and can stand up to a lot of flavorings. While herbs like rosemary or mint or whatnot are traditional, there’s no need to stick to those. Salt, pepper, garlic, and lemon would make for a nice rub. Add some paprika to that if you’d like. Or cumin. Or even allspice. But even going the simple route: just salt and pepper, will do fine. Lamb is plenty flavorful on its own. You don’t _have_ to go crazy with the herbs and spices, but, if you do, most spice mixes will stand up to it well. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 4, 2012, 10:30pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/16 "2012-05-04T22:30:29Z")
My daughter makes a fantastic dish of lamb chops and garlic and lemon juice. LOTS of garlic. If I had a leg of lamb, I’d probably douse it in lemon juice, cut slits in it, and insert whole cloves of garlic. Then I’d roast it in a slow oven, on a rack. And then I would enjoy it. You should probably freeze some of it after it’s cooked. ---
**Author:** ![AndrewL](https://avatars.discourse-cdn.com/v4/letter/a/3d9bf3/32.png) [@AndrewL](https://boards.straightdope.com/u/AndrewL)\ **Post date:** [May 4, 2012, 10:38pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/17 "2012-05-04T22:38:19Z")
Sounds like I’m making a trip out to the supermarket this weekend for garlic cloves. I’m going to keep it simple, other than stuffing it with garlic. Just olive oil, pepper, and maybe dill. This should have us eating leftover lamb for most of next week. Thanks for the advice, everyone. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [May 4, 2012, 10:40pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/18 "2012-05-04T22:40:51Z")
> [@Lynn\_Bodoni](#): > > My daughter makes a fantastic dish of lamb chops and garlic and lemon juice. LOTS of garlic. My mom also does garlic and lemon juice. It’s tasty. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 4, 2012, 11:01pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/19 "2012-05-04T23:01:47Z")
> [@AndrewL](#): > > Sounds like I’m making a trip out to the supermarket this weekend for garlic cloves. I’m going to keep it simple, other than stuffing it with garlic. Just olive oil, pepper, and maybe dill. This should have us eating leftover lamb for most of next week. > > Thanks for the advice, everyone. You might want to get two or three heads of garlic. Whole cloves, roasted, are really pretty mild. Pick up some French or Italian bread, or one of those refrigerated rolls of dough, and spread the roasted cloves on slices of bread and sop up the juices and mmmm, mmmmm, mmmm. Dear Og, I want some lamb now. But my husband doesn’t care for it. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [May 4, 2012, 11:03pm UTC](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895/20 "2012-05-04T23:03:46Z")
> [@AndrewL](#): > > Sounds like I’m making a trip out to the supermarket this weekend for garlic cloves. I’m going to keep it simple, other than stuffing it with garlic. Just olive oil, pepper, and maybe dill. This should have us eating leftover lamb for most of next week. > > Thanks for the advice, everyone. That sounds really good. If you don’t have a fancy roasting pan with rack insert, what I do works just fine: place one oven rack in center, with the other rack directly under the next notch. Place heavy cookie sheet on bottom to catch drippings, and just roast the leg directly on the center rack. Anything stuck to the rack afterwards can be rubbed off just like an outdoor grill rack, or washed in the sink if you’re a stickler. I had a bottle of sparkling wine that was a gift and too dry for my taste, didn’t know what to do with it until I bought a leg of lamb for Christmas dinner. Used it as a marinade with orange juice, garlic, and peppercorns for 24 hours before roasting. Delicious! (oven-seared at 450 for 30 minutes, then reduced heat to 325 for three hours. I think it was 7 pounds. Just used a roast thermometer in the last hour until temp was right) [Next page](https://boards.straightdope.com/t/need-advice-cooking-a-leg-of-lamb-for-someone-with-herb-allergies/620895.md?page=2)