I'll start with a leg of lamb roast and shall add a few more when I have time. Hopefully AlisonB will chime in with a few of her recipes.
Roast leg of lamb
Season the the leg of lamb with salt and pepper and put it in a ziplock freezer bag. Add a handfull of fresh rosemary leafs, a few cloves of garlic and about 2 cups of Greek Vinaigrette (any oil based vinaigrette will do, I just prefer Greek and usually buy Knorr brand, not sure if you have it in the USA). Suck all the air out and close the Ziplock bag, leave to marinade overnight in the fridge.
Roast the leg of lamb surrounded by uncooked, peeled potatoes in a covered casserole at 400F untill the internal temperature is about 160F for medium, allow to rest for 15 minutes carve and serve. I usually add a bit of meat rub about halfway through the cooking process as well. While the meat is resting fry the now cooked potatoes in the meats juices till brown all over. Serve with mint sauce and veggies and rice to enjoy the rich meaty gravy.
Roast leg of lamb
Season the the leg of lamb with salt and pepper and put it in a ziplock freezer bag. Add a handfull of fresh rosemary leafs, a few cloves of garlic and about 2 cups of Greek Vinaigrette (any oil based vinaigrette will do, I just prefer Greek and usually buy Knorr brand, not sure if you have it in the USA). Suck all the air out and close the Ziplock bag, leave to marinade overnight in the fridge.
Roast the leg of lamb surrounded by uncooked, peeled potatoes in a covered casserole at 400F untill the internal temperature is about 160F for medium, allow to rest for 15 minutes carve and serve. I usually add a bit of meat rub about halfway through the cooking process as well. While the meat is resting fry the now cooked potatoes in the meats juices till brown all over. Serve with mint sauce and veggies and rice to enjoy the rich meaty gravy.