12 leg lamb recipes

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Fiery chili soup with seared lamb, white hominy, green and red chili peppers, and crushed juniper berries. A hearty, spicy Southwestern-style stew simmered until the lamb is fork-tender.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.