I finally made the worst meal of my life.  I was very hard and took me 3 days.  I could hardly sleep I was so disappointed.  Jim even got out a really good wine in anticipation of this “spectacular failure.”  We have a friend who raises and sells lamb.  We bought lamb chops and a leg of lamb on the bone.  We had lamb chops from her before and they were spectacular.  The first set, this time, we grilled we so tough I gave up and gave mine to Lucy.  I talked to our friend and she said she had to find a new butcher and has been disappointed.  She suggested I marinate them.  So for Saturday night dinner I selected the leg of lamb, potatoes and broccoli.  

First I made the marinade.  It is so delicious you could stop there and use it as a smoothie.   So great anticipation.  Lamb and marinade in brining bag and turned each of the 3 days.  

The lamb recipe said bake for 3 hours, plus turning times.  Basically all day was dedicated to dinner.  

We have a new meat thermometer that Jim refuses to learn how to use as it will put an icon on his phone. So my only thing to go on was the recipe. This is from the Food Network App, someone called Paul Berglund.  Well, Paul likes meat more done than we do.  

Next problem.  Jim spent time on U-tube learning how to carve the leg of lamb.  I wanted to leave the vegetables on the stove until he had several slices carved.  No he wanted them on the table as he was a U-tube carving expert.  Well the first crisis was apparently the bone in our leg did not exactly match the one on U-tube.  I was told to watch the video.  I did and made suggestions.  Next first slice and the bitching starts about how it is overdone.  By the time we sat down we had over done lamb and cold vegetables.  

The taste from the marinade is really good.  Tonight we will chop up rest and put it in a salad.  When we lived in Gulph Mills, PA I had a recipe for marinating a boneless leg of lamb in tequila and grilling.  Easy and delicious. Lost it tossing magazines when moving to CA.  

After March 6, I will be learning the new meat thermometer and putting the App on my phone before I cook any more meat.  

Here is the recipe.  Just know that all is great except the length of cooking time.  Also, I would do a boneless leg of lamb.  Carving is easier.  

Ingredients:

1 (4”) piece ginger, about 14 C chopped

4 cloves garlic

1 yellow onion

1 bunch parsley, divided

1 bunch cilantro, divided

1 QT. whole-milk yogurt

2 T kosher salt (I used 1/2 T )

1 bone-in leg of lamb, 5-7# (I bet the timing is based on 7#, mine was 5#.

Directions:

1. Marinade:  Use a spoon to peel the ginger. (I never peal ginger.)  Peel garlic and onion.  Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems.  
2. In a blender, add the ginger, onion, garlic, herbs, 1/3 of the yogurt, and salt.  Puree until smooth.  Add remaining yogurt and purée again to combine.  Set aside.  (Must have one of the new gigantic blenders, not the original bar blenders.  However you will miss licking your fingers.)
3. Lamb:  Place lamb on a flat surface.  Use a sharp knife and poke holes in the lamb a 1 1/2” intervals; this will help the lamb absorb the marinade.  Flip over and repeat on the other side.  
4. Fit a brining bag into large container (or the roasting pan you’ll be using, if it fits in the refrigerator.)  Then place the lamb into the bag and pour in the marinade.  Massage  the marinade into the lamb so all of the meat is covered, then seal the bag.
5. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
6. Preheat the oven to 350 degrees F.  Transfer the lambing all of the marinade into a roasting pan.  Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil.  Roast for 1 hour (Total roasting time will be 3 hours.)
7. After 1 hour, remove lamb from oven.  Gently remove foil and parchment.  (The yogurt will have separated into curds and whey, which is normal.) Using tongs and forks flip the lamb over, then cover with parchment and foil again.  
8. Place back into the oven for 1 hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.   (I would guess 1/2 hour turn, 1/2 hour turn and final have a met thermometer.)  
9. After a total of 3 hours of roasting, remove lamb.  Pierce the lamb with a sharp knife to check for donees.  If there isn’t a lot of resistance, it’s done.  
10. Flip lamb over, spoon yogurt solids on top and let rest, 30 minutes. 
11. The rest is history.