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Topic Title: Lamb
Created on December 9, 2007 at 04:09 PM


We're wanting to cook lamb for Christmas on our Holland and looking for a good recipe.

George Natsis

I do it several times each year. first purchase a 7 to 8lb leg of lamb have your butcher butterfly it for you. open the leg up and cut slits on both sides. then take 6 cloves of garlic sliced very thin and stuff them in hte slits you have made. on the inside of hte leg take 1lb of feta cheese crumbled aboout 1 cup,and a jar of sundried tomatoe pesto and spread them all over , then sprinkel with cavenders greek seasoning, also add one onion thin sliced. roll up the leg and tie it with string. rub the out side with ilive oil and cavenders greek seasoning. put the lamb in a roasating pan and roast on the holland grill 2 hours or until 15o degrees . transfer lamb to cutting board and let stand for 20 minutes. hope you enjoy


My most impressive recipe is rack of lamb. Simply rub with olive oil, sprinkle with rub or Montreal Seasoning--maybe sea salt and pepper. Cook on low for an hour or so, depending on how you like it. This is a can't miss no brainer and the Holland does it to perfection. I serve it on my boat with Caeser Salad and people really think I can cook.


Thanks guys, both sound really good.

Ron Hartley

Wow. I tried George's recipe and it was very good indeed. I tweaked it just a little bit because I could not find the specific seasoning. But my mother in law gave me some home made lamb seasoning a while back that did well. Also substituted garlic cloves for good brand garlic powder and used a smaller 4.5 pound boneless leg. Mike it all together and stuffed it inside the cut and out. Very tasty addition to my Easter Sunday extended family dinner. I will be doing this again. Thank you George!