what can I do with a boneless leg of lamb?

[baby_bear]

My husband bought a boneless leg of lamb - nearly 4 pounds. He thinks I should just bake/roast it like a regular leg of lamb, but I don't think so. Should I make stew of it or what?

This is a new one on me.

Thanks for any ideas.

b_b

[Stinky The Clown]

1. Make a stuffing

put it inside the meat and tie it up with butcher's twine. Roast as you would a bone-in leg.

The stuiffing can be anything you can dream up!

[baby_bear]

2. Not sure I understand

Should I cut it open and then stuff it?

[Mandate My Ass]

3. There should be a cavity where the bone was

You could expand that or cut it open or just make a pocket large enough to slide the stuffing in.

Spinach and feta comes to mind as a good stuffing. I'm having dinner envy because I haven't had leg of lamb in a while.

[Stinky The Clown]

4. Mandate My Ass (I **love** that name!) is exactly right

If your butcher did not split the entire leg in the boning process then just expand that cavity if needed and stuff it. If he split the leg, then lay the stuffing inside, roll it all up, and tie it closed. You could also use toothpicks or skewers to hold it closed if you don't have buther's twine or are not familiar with the knots.

[Mandate My Ass]

11. LOL, Thanks but I have to give credit to AAR

Liz, Rachel and Chuck D made me crack up everytime they said it and when I saw Skinner's Amnesty-Name-Change thread I had to do it. :hi:

[wildeyed]

5. If it is butterflied, you can also lay it flat and grill or broil it,

almost like you would a steak.

[baby_bear]

6. Boy do I feel stupid

The piece of meat is still in the package it came in. My husband bought it "as is" at the grocery store, i.e., he didn't ask the butcher to prepare it a certain way. I'll have to go open it up and see what it looks like outside the plastic!

It's labeled as "South Austrialian." I tend to associate that, at least in my mind, with gamey lamb. Is that correct? It was $3.49/lb, from Costco. Almost four pounds. It's just sitting there in the fridge staring at me.

b_b

[Stinky The Clown]

7. "Australian" lamb is fine but I don't know if the "South" is a modifier

that might indicate a gamier lamb.

Of course, I'm not much of a lamb eater, so it all tastes gamey to me!

[wildeyed]

12. I made the exact same kind for Christmas dinner.

It was good! And it is butterflied. I didn't find it 'gamey' tasting, but I really like lamb, so maybe it wouldn't bother me.

[grasswire]

8. we had a great leg of lamb at Christmas

All I did was cover it with lavender sea salt from France and roasted it. It was one of the most delicious pieces of meat I've ever had. Sea salt from Williams Sonoma.

[Pert_UK]

9. Stuff it with goat's cheese, wrap in foil and bake in the oven....

Lovely Greek Dish!

P.

[YankeyMCC]

10. I used an Alton Brown recipe

From his "Good Eats" show last Easter and it was a big hit.

The stuffing had garlic, mint, brown sugar, salt, rosemary, mustard and pepper.

If you go to Foodnetwork.com and do a search on "Silence of the Leg O' Lamb" you'll get it.

Of course it calls for grilling it. I don't know what the weather is like where you are but I have nearly 3 feet of snow and freezing temps where I am and if I had a leg of lamb handy I'd be out there grilling this recipe up! :)

I can't help with your question on the quality of South Austrialian lamb.

[ernstbass]

13. Cut little slits on the outside of it

and fill them with garlic cloves and little sprigs of fresh rosemary. then roll the whole thing in crushed filberts (or other nuts) mixed with melted butter - this makes a wonderful crunchy coating - then roast it in the oven. I don't eat baby animals but my brother is a chef and this smells heavenly coming out of the oven.