Lamb is a wonderfully tender and flavorful meat that is easy to prepare. Leg of lamb is the hind leg cut. When you shop for lamb at your local supermarket or butcher shop, you will likely be offered a choice of boneless or bone-in. Choosing boneless leg of lamb makes the lamb easier to carve for serving. A boneless cut is also smaller, making it easier and faster to cook. However, a bone-in cut is perfectly fine, especially if the price is more attractive.
A spice rub is a quick way to flavor a leg of lamb. Make a rub with your favorite herbs by crushing them and rubbing the mixture over all the surfaces of the meat. Garlic, rosemary, thyme, oregano and cumin are complement lamb. Save time and cleanup by using a prepackaged meat seasoning or salad dressing mix for the rub. Simply rub it on the meat and proceed to cook it immediately.
Marinating is a simple way to flavor a leg of lamb, and takes just a little planning. Put your meat in a resealable plastic bag or a food container with a lid. Pour in a prepackaged marinade or salad dressing or use your own recipe. Lemon juice is a good choice for lamb and is more suitable for kids than the red wine called for in many marinade recipes. Seal the meat in the bag or container and refrigerate for several hours, overnight or 24 hours. Then simply remove the meat and cook it with or without the juices.
Roasting leg of lamb is a basic and traditional way to prepare it. After seasoning the meat with a spice rub or marinade, place the meat on a rack in a roasting pan. Roast it in a moderate oven until the internal temperature reaches at least 145 degrees Fahrenheit, which is the minimum temperature the USDA recommends for food safety. After removing the lamb from the oven, let it rest at least three minutes before slicing.
Slow-cooking leg of lamb results in a very moist and tender meat dish that is easy to serve and eat. It has the added benefit of cooking the meat without losing any of the juices. Slow-cooked lamb can be prepared with a spice rub or marinade beforehand, but because slow cooking give the meat plenty of time to absorb the flavors, simply put the meat and all your seasonings and vegetables into the slow cooker, turn it on for several hours and come back when it's ready.
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