Home Cooking

Seven hour leg of lamb


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 1

Seven hour leg of lamb

jsaimd | Mar 19, 2008 01:52 PM

I am thinking about doing this for Easter. I was going to do a rack of lamb, but have pregnant guests who I thought might get nervous about rare lamb (although I eat rare meat when I am pregnant).

Anyway, my questions are:

Boneless leg of lamb is more ubiquitous that bone-in. I would think bone in would be much better, but have folks had any success with boneless?

Second - often when we do shanks I braise a day ahead and then rewarm to serve. Do this work for the leg of lamb (based on the Molly Stevens recipe)?

serving with roasted parsnips, braised cabbage, grilled polenta, and pomegranate molasses/ tart cherry pan sauce.

Want to stay up to date with this post?

Recommended From Chowhound