Armenian Leg Of Lamb Recipe
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Cover with aluminum foil and roast.
Armenian leg of lamb recipe. Leaving the fat on will flavor and moisten the meat. Active Work and Total Preparation Time. Place the lamb on the rack fat-side up.
1 4-to 5-pound leg of lamb boned. Add wine olive oil oregano salt and pepper to taste. In a small bowl combine the ground coriander salt and pepper.
Spoon about 2 cups stuffing into pocket where bones were. Once the lamb has been sealed take it out and place on some kitchen paper to drain any excess oil. Press leg together and tie at 1-inch intervals with kitchen string.
Excess meat can be used for other dishes or to make lamb stock Place lamb meat and onions in large bowl. 1 leg of lamb deboned and meat cut into 2-inch chunks ask your butcher to do the cutting 12 bulbs fresh garlic peeled and chopped. Finally she made a great pan jus with the delicious lamb drippings.
Pour marinade into bag or bowl seal and place in. Serve this with roasted or grilled bell peppers and onions if desired. Have butcher bone leg of lamb and remove all visible outside fat.
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