Spiced Leg of Lamb



Posted: Tuesday, May 11, 2010

by
cookprostore.com

      I haven't decided yet, but I usually rotate the main course between lamb, ham, beef tenderloin.  This has been such a cold and LONG winter that I'm thinking something really 'Spring-y' sounds great.  What are you planning? Are you having a large group of guests?  Something a little smaller and more intimate?  Kids involved?  That last question is a real menu challenge at times.

     Considering I will have given up my favorite thing for several weeks during Lent, my mind is completely focused on dessert - and chocolate.  I think I consume more chocolate on Easter than any other holiday - and maybe all of them together!  As much as I love cooking and making desserts, it's extremely difficult for me not to raid my kids' Easter baskets for the Bliss chocolates, Cadbury candy coated chocolate eggs, and, of course, Reese's eggs.  I think they're even better than the typical Reese cup.

     Okay, since I started writing, I've convinced myself that it's going to be lamb this year.  The Thanksgiving and Christmas holiday memories remind me that ham and beef tenderloin made the list.  So, with friends John and Marsha's Roasted Spiced Leg of Lamb recipe in hand, that's the plan.  The rest isn't as important as determining that chocolate dessert!  Marsha and I used to joke about how appetizers and dessert would be perfect, and the rest between was just filling time and placating dinner guests.

     Well, I think I can make one variation on that theme for Easter.   Everything between Easter baskets and dessert could be optional!  Let me know what you're planning.  And, here is that excellent Lamb recipe.

     Happy Easter, Everyone!

Spiced Leg of Lamb

2 t. Salt

1 t. Celery Salt

1/2 t. Ginger

1 t. Paprika

1/2 t. Rosemary

1 t. Pepper

2 t. Marjoram

1 t. Lemon Pepper

2 Cloves Garlic, smashed, or 2 t. powder

2 T. Water

Mix seasonings into a paste with water.  Spread on lamb and roast at 325 degrees for 2-3 hours or until internal temperature is 145 degrees for medium.  I have also prepared this recipe on the grill, and it is wonderful! 
This Article has been viewed 18 times. (Not updated in real-time.)
Top-level comments on this article: (1 total)
» left by Jennifer Stewart
 1 year 271 days ago.
152 fans.
Well it's winter where I am, Mary, but still your recipe sounds mouth watering!
We want your comments! If you can read this, you don't have javascript enabled, so you can't use this comment system. Please enable javascript.