by Diane Quinn

Created on: August 16, 2008   Last Updated: August 22, 2008

For many centuries, a roast leg of lamb has been a symbolic meal in many orthodox eastern religions. These recipes were so important, that women brought their special recipes with them when immigrating to new countries. With each passing generation of cooks, a new spice, or a new seasoning may have been added for their own personal touch.

No matter the occasion, serving a roast leg of lamb elevates any meal into something special that is sure to lure the whole family to gather around the table.

The first recipe here is an easy Tuscan version. Leave it to the Italians to take the perfect cut of meat, add a few simple ingredients, and turn it into a culinary masterpiece. Sometimes, simple is better.

Meat purchasing tip: Always buy a quality cut leg of lamb. This is one meat where you do not want to skimp on price.

TUSCAN ROAST LEG OF LAMB
(Recipe source: www.celebrate-wine.com)

Pinch of fresh rosemary
Salt and black pepper
Wine vinegar
Three cloves of garlic
2 1/2 oz of pancetta or fat bacon
one leg of lamb
1/2 cup olive oil

Make sure that lamb is at room temperature. Preheat the oven to 450 degrees F.

Chop garlic and pancetta into small pieces, combining them with rosemary, salt and pepper.

Make small incisions on lamb and stuff mixture in the lamb.

Massage leg with olive oil, salt and pepper.

Place lamb on a rack in roasting pan. Sear meat in the hot oil for 20 - 30 minutes. Lower the heat to 375 degrees and cook for 1 - 1 1/2 hours. Baste occasionally with olive oil and wine vinegar. (Serves 8-10 people)

If you want to impress guests and kick your roast leg of lamb recipe "up a notch," here is a more complicated recipe that boasts a sumptuous chutney that is a guaranteed winner:

ROAST LEG OF LAMB with APPLE-MINT CHUTNEY
(Recipe Source: "Ladies Home Journal", March 2006)

Make-ahead tip: For chutney, prepare, cool and store in an airtight container in the refrigerator up to 2 days. Serve warm or at room temperature.

The Lamb:

5 Tablespoons extra virgin olive oil
1 Tablespoon finely grated lemon zest
Juice of one lemon (about 3 tablespoons)
2 Garlic cloves, minced
2 1/2 Teaspoons kosher salt
1 Teaspoon mustard powder
3/4 Teaspoons freshly ground pepper
3/4 Teaspoons celery seed
1/2 Teaspoons ground nutmeg
1/4 Teaspoon allspice
1 6-8 lb. leg of lamb, trimmed
2 Large fennel bulbs, each cut into 6 wedges
2 Lemons, halved crosswise

The Apple-Mint Chutney:

2 Tablespoons unsalted butter
1 Small red onion, sliced
2 Granny Smith apples, peeled, cored and cut into inch dice
1/3 Cup firmly packed light brown

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