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Crown Roast of Lamb, Stuffed1/2 cup spicy brown prepared mustard
1/2 teaspoon garlic powder
18 rib crown roast of lamb (about 5 pound)
1 tablespoon soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground ginger
Cherry tomatoes or olives (for garnish)Combine mustard, soy sauce, thyme, garlic and ginger Rub meat (not bones) all over with mustard mixture and place in roasting pan. Refrigerate covered 1 1/2 to 2 hours or overnight. Remove meat from refrigerator and let come to room temperature, approximately 1 hour. Preheat oven to 450 degrees F.Apple and Onion Dressing
Stuff center of roast with prepared dressing. Insert meat thermometer between two ribs, without touching bones. Reduce oven setting to 350 degrees F and bake for 15 minutes per pound or until thermometer registers 165 degrees F (medium).Transfer to meat platter and serve. Recipe in this section.Summer Vegetable Filling
Cover "crown" bones with foil to prevent discoloration. Crumple a ball of aluminum foil and place in the center of the lamb to help keep the shape during baking. Reduce oven setting to 350 degrees F and bake 35 minutes per pound. When the roast has 1 more hour to bake, remove from oven and discard foil ball (not the foil on bones). Stuff the center with prepared filling and return to 350 degree F oven for final hour of baking.When done, transfer the roast to meat platter and remove foil from bones. Garnish roast by piercing a hole halfway through each tomato (use a small knife) then pushing a tomato onto each rib bone. (Olives may be used in place of the tomatoes.) Recipe is in this section.

Leg of Lamb with Lemon-Mint Sauce
Leg of Lamb with Lemon Mint Sauce1 (5 pound) bone in lamb leg14 cloves garlic 2 tablespoons dried oregano2 tablespoons rosemary 1/3 cup olive oil 1 cup red wine grated lemon zest 1 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepperDry lamb well. Fin (Upload by user)

Royal Roast Leg of Lamb with Red Wine Gravy
Royal Roast Leg of Lamb with Red Wine Gravy1 (4 pound) leg of lamb3 gloves garlic, slivered 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon dried rosemary 4 5 bacon slicesuRed Wine Gravy/u 1 small onion, minced 1/2 cup red wine 1 cup beef s (Upload by user)

Traditional lamb with emerald mint sauce
Traditional Lamb with Emerald Mint Sauce1 (4 pound) leg of lamb1/4 cup red currant jellyPlace meat fat side up in roasting pan Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes per pound. Brush regularly with warmed red currant jelly. Serve hot or cold.Serves about 8./ (Upload by user)

Springtime leg of lamb
Springtime Leg of Lamb1 (6 to 9 pound) leg of lambSalt and pepperDried oregano 1 large clove garlic, cut into slivers 1 pound fresh or frozen small white onions 1/4 cup butter 2 tablespoons chopped parsley or 1 tablespoon dried parsley 3/4 teaspoon dried basil 1 ta (Upload by user)

Traditional greek lamb in egg lemon sauce
Traditional Greek Lamb in Egg Lemon Sauce1 (2 pound) lamb shoulder1/4 cup butter1 teaspoon dry dill weed or 1 tablespoon fresh dillSalt, to tastePepper, to taste6 bunches chopped scallions1 1/2 cups waterTrim excess fat from meat and cut into stew pieces Place in de (Upload by user)

Roast mint lamb
Roast Mint Lamb1 cup white cr?me de menthe liqueur 1 cup finely chopped onion2 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon pepper or more 1 ( 5 to 6 pound) leg of lamb1 cup heavy cream 2 tablespoons butter or margarine2 teaspoons cornstarch 2 tablespoons (Upload by user)

Roasted rosemary lamb
Roasted Rosemary Lamb1 (6 to 6 1/2 pound) leg of lamb 1/2 cup minced fresh parsley 2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary 1/4 cup vegetable oil, divided 4 cloves garlic, finely chopped 1/2 teaspoon ground cardamomSalt and pepper to taste 1 (Upload by user)

Roast leg of spring lamb
Roast Leg of Spring Lamb1 whole leg of young spring lamb 1/3 cup soy sauce 4 tablespoons Worcestershire sauce 1 tablespoon minced onion 1 clove garlic, minced 1 large onion, sliced 1 large carrot, slicedRemove lamb from refrigerator 3 hours before cooking. Remove al (Upload by user)

Roast lamb with currant jelly sauce
Roast Lamb with Currant Jelly Sauce1 (3 pound) rolled leg of lamb 2 tablespoons butter or oil 1 clove garlic (optional)PepperSaltParsley 1 small roasting panPreheat oven to 450 degrees F.Cut garlic into slivers and put in 1/2 inch cuts over entire surface of (Upload by user)

Roast lamb with pesto
Roast Lamb with Pesto1 (3 to 4 pound) leg of lamb, boneduPesto/u 2 cups fresh basil 1 cup fresh parsley 1/2 cup Parmesan cheese 1/2 cup Romano cheese 1 tablespoon pine nuts 12 blanched almonds 12 walnut halves 3 tablespoons butter, melted 1/2 cup oli (Upload by user)
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Roast lamb royale
Roast Lamb Royale1 (8 pound) leg of lamb 1/4 teaspoon pepperJuice from 1 freshly squeezed lemon 3 cloves garlic 1 1/2 teaspoons oregano 3 cups plain yogurtRemove excess fat from lambCombine garlic, pepper and oregano. Crush garlic, work spices into a paste. With (Upload by user)
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Roast lamb provencal with mint gravy
Roast Lamb Provencal with Mint Gravy1 (6 to 7 pound) leg of lambGarlicFlourSalt and pepperRosemaryWaterDry white wineBunch of fresh mint5 tablespoons granulated sugarCider vinegarThe Mint Sauce should be made in advance of baking the lamb Read these inst (Upload by user)
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Raspberry glazed rack of lamb
Raspberry Glazed Rack of LambThis is a recipe of The American Lamb Council.1 can raspberries, drained, with syrup reserved1 tablespoon honey1 tablespoon grenadine syrup1/4 teaspoon ground ginger1 tablespoon cornstarch1/4 cup water1 rack of American lamb for two (1 t (Upload by user)
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Piquant leg of lamb
Piquant Leg of Lamb1 leg of lamb 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1/2 cup currant or other tart red jelly 1 tablespoon lemon juice 1 lemon, thinly slicedPlace lamb on rack in shallow roasting pan Sprinkle with (Upload by user)
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Orange glazed leg of lamb
Orange Glazed Leg of Lamb1 leg of lamb 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon rosemary 1/2 cup orange juicePlace lamb on rack in roasting pan Sprinkle with salt, pepper and rosemary. Roast in slow oven at 325 degrees F for 2 1/4 hours.Pour orange juice over l (Upload by user)
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Peach glazed leg of lamb
Peach Glazed Leg of Lamb1 (3 to 4 pound) leg of lamb 1/2 teaspoon crushed rosemary 1/2 teaspoon salt 1/8 teaspoon pepper 1 (10 1/2 ounce) can condensed consomm? 1/2 cup peach preserves 2 tablespoons lemon juice 1 small clove garlic, minced 1 tablespoon cornstarch (Upload by user)
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