Need advice: cooking a leg of lamb for someone with herb allergies

Cafe Society
21

I know this is opening up all sorts of snarks about english cooking…

How about roasting it plain?

Do a few veg of choice and your good as gravy :slight_smile:

22

I like my lamb spiced with cumin and cinnamon.

23

Update-

I decided to keep it relatively simple. I cut away most of the fat and connective tissue from the outside of the leg. Those have been set aside to be rendered into grease and cracklings. I cut slits in the leg and stuffed it with freshly peeled garlic cloves. I then made a herb paste from dill, parsley, pepper, and olive oil and spread it on the outside.

Cooked it with potatoes for an hour and a half at 425. Carved it and had it for dinner. Was quite good, and we have several night’s worth of leftover lamb for dinners this week.

The leg bone is now getting boiled to make lamb stock that I’ll use for making shepherd’s pies later in the week.

Thanks for the help, everyone.

24

Ach! Too late! But for reference, my recipe for someone who “didn’t like” rosemary, was:

  • Plug the skin side with garlic, sliced into quarter cloves
  • Make a baste of virgin olive oil, fresh-cracked pepper and a tiny amount of cumin and cinnamon, baste it over the entire leg
  • layer anchovies over the skin
  • rebaste
  • wrap the entire thing in proscuttio
  • rebaste
  • cook it long and low.

Unfortunately, the drippings are useless for gravy.