There was a recipe in a holiday edition of “New York” magazine that included a recipe for lamb roast with a crushed peppermint stick coating. If I weren’t a vegetarian, I’d love to try it.
I don’t have a recipe to hand, but I would like to add that as a general rule, lamb should either be cooked hot and short (leaving it somewhat rare and juicy), or should be stewed for a long time, perhaps in a slo-cooker (leaving it tender and flaky). Anything in between is quite likely to be like eating shoes.
Thank you Reader’s Digest. I got this. 
Just don’t tell your wife you’re leaving her.
I’ve done that before (and I’m not a good cook) but it really turned out well and was simple enough for me not to screw it up. Yummers. I need a dental vacuum right now as I’m salivating big time.
Why is lamb so expensive, anyway? Is it that way everywhere, or just in the U.S. (where lamb isn’t that popular)? And why can’t you get mutton in the U.S.?! Mutton, not lamb. None of the supermarkets carry it.
Leftover roast lamb is really good served with a lentil salad (cooked lentils, garlic, vinaigrette, roasted red pepper, onion and maybe some feta cheese.) The salad is good with any kind of meat or even, but with lamb it is something special. You can serve it cold, but I like it a bit warm or at room temp.
If you’re still having leftovers, or for next time, this mint basil pesto recipe is absolutely delicious (can’t vouch for the lamb recipe accompanying it, but I’ve made the pesto several times it’s so good).
Good one, RealityChuck! 
Get youself some flat bread and make some tzatziki sauce Chop up the leftover lamb into bite sized bits, saute it in a little butter. Roll it in the flat bread and cover it with the sauce. That’s what I did with my leg of lamb leftovers and it was just wonderful. Add some carmelized onions and cucumbers and it’s kind of like a gyro only better.
I don’t know how big a leg is, I assumed it was a full leg. Down here, leg of lamb is $6 - $10 AUD/Kg or $2 - $4 USD/lb. I hear greek butchers can get lamb much cheaper than conventional supermarkets.
Hi,
If you are looking for cheaper home grown lamb, look for hobbyists/ethnic market folks. If you are any where near some sheepdog trials, ask around- they may know of a good source, although you may have to buy a whole lamb. I raise lamb for myself, and occasionally sell ready to eat lambs at about $75-$100 each. They are hair, not wool, breed sheep and the meat is leaner but less strong in taste- never had a tough piece yet and I’m still relative new (last 3 years) to cooking it. My friend sells her lambs for about $75 and delivers them to the processor for free- the processor/butcher charges $43 and you get about 50lbs for less than 2.50/lb.
I want to second butterflying the leg, it can really make for some good grilling! I just made some easy skillet lamb the other night with some shoulder chops sauteed in olive oil and then cooked briefly with some soy sauce, sesame oil, garlic , molasses/splenda to sweeten (I’m low carbing it). I’ve also made some excellent shanks in the crockpot with some French style/braising type recipes.
Not sure about the mutton- I imagine in the US there wouldn’t be much of a market (from what I understand, US soldiers during what I think was World War II were fed alot of crappy mutton and that has been used as an explanation why we don’t eat as much lamb as other places) but at ethnic or hobby sources you should be able to find it if you really want a whole freezer of the stuff.