Yowzers. Type “recipe lamb” into Google and so many results come back it’s frightening.
Grocery store here is running a special and grampa wants some. The guy in the meat department said the only thing he’s not sure they have is rack of (isn’t that weird? Isn’t rack of lamb the shizznit, or something like that?). I’m cooking for grampa, though, so please give me recipes easy on the heat. Spicy food scares him.
There’s always your standard Leg of Lamb.
I’m typing up the New Joy of Cooking method for you because it’s what I use.
Preheat the oven to 450.
Trim off excess fat, and that tough membrane the leg always has (the fell). Better yet, ask the butcher to trim it before you bring it home, if possible.
Combine black pepper, salt and crushed rosemary. The New Joy of Cooking says 1 tablespoon, 2 teaspoons & 1 teaspoon respectively. (1/2 teaspoon if using dried rosemary).
Peel and slice 3 or 4 cloves of garlic. Toss them in the spice mixtrure then “lard” the leg with the slices by cutting slits in the meat and poking in the slices.
Rub a little olive oil and the remaining spices all over the leg.
Put it on a roasing rack, in a roasting pan.
Put it in the oven and immediately reduce the oven temp to 325.
Roast until the meat reaches :
125 - 130F for medium rare
135 - 145F for medium
(that’s betwen 1 1/4 and 1 3/4 hours for a 7 pound leg of lamb)
Remove from oven and cover loosely with aluminum foil, let stand for 15-20 minutes before carving.
Serve with mashed potatoes and your favorite vegetable.
Plus mint jelly if you like it.
I have a great crockpot lamb-barley soup recipe for using the leftovers. I’ll go find that.
Do you want lamb chop recipes intead? I had some fabulous breaded lamb chops in Australia, I might be able to get the recipe or something close, though it won’t taste the same with American lamb.
For leftovers…
Could also be made on the stovetop. Add 4 cups of water at the beginning, let it reduce, but keep tasting and adjusting liquid as needed. Bring to a boil, then reduce heat and cook for 3 hours (?) or so at a simmer.
* Exported from MasterCook *
Hearty Lamb and Barley Soup
Recipe By : Crockery Cokbook - BH&G, 1994
Serving Size : 8 Preparation Time :8:00
Categories : Crockpot Soups And Stews
Lamb
Amount Measure Ingredient – Preparation Method
1 1/2 pounds lamb – stew meat
1 tablespoon olive oil
2 cups fresh mushrooms – sliced
1/2 cup pearl barley
1 cup chopped onion
1 medium carrot – cut 1/2 inch thick
1 medium parsnip – cut 1/2 inch thick
14 1/2 ounces stewed tomatoes – Italian style
2 cloves garlic – minced
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
5 cups beef broth, canned
Do not drain the tomatoes.
In a large skillet, brown the lamb in hot oil. Drain off fat.
Place all ingredients in the crockpot.
Cook on low for 8-10hours or on high for 4-5 hours.
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I don’t even go that far.
Crush fresh garlic and rosemary into olive oil. Use a lot of each. Brush this over the lamb and cook as above. The olive oil, garlic and rosemary also works well with roasted vegetables.
Robin
Us Australian’s are very proud of our lamb and we have come up with many ways to cook lamb to perfection.
A site you could try:
for more just go to google and type “lamb site:.au” - without the quotation marks. 
(Why is this in Cafe Society, I wonder? 
)
Anyway, as the Aussies have their site on lamb yummy stuff, so have we.