Cooking Boneless Leg of Lamb & Corn on the Cob--recipes?

<p>You are all better cooks than I and I'd love your suggestions on preparing two 4 lb boneless legs of Lamb from Costco and 21 ears of corn (still in their husks). Thanks. Prefer not to use a grill but have microwave, stove, clay pot and convection/conventional oven. Thanks!</p>

<p>For the lamb: butterfly, put on a dry rub of olive oil, garlic, salt, pepper, maybe some other seasonings, and grill it: <a href=“http://dinersjournal.blogs.nytimes.com/2008/09/15/recipe-of-the-day-grilled-boneless-leg-of-lamb/?_php=true&_type=blogs&_r=0”>http://dinersjournal.blogs.nytimes.com/2008/09/15/recipe-of-the-day-grilled-boneless-leg-of-lamb/?_php=true&_type=blogs&_r=0</a></p>

<p>For the corn, husk it, boil it for 8 minutes, serve with salt and butter, yum.</p>

<p>Jamie Oliver has lots of good lamb recipes, this recipe uses the oven.
<a href=“http://www.jamieoliver.com/recipes/lamb-recipes/four-hour-rolled-shoulder-of-lamb-with-potato-and-celeriac-smash-and-steamed-veggies”>http://www.jamieoliver.com/recipes/lamb-recipes/four-hour-rolled-shoulder-of-lamb-with-potato-and-celeriac-smash-and-steamed-veggies</a></p>

<p>Thanks! Any other recommendations?</p>

<p>We don’t eat lamb but I like to eat corn on the cob with fresh lime, & butter seasoned with Old Bay.
<a href=“http://whatscookingamerica.net/Vegetables/GrillingCorn.htm”>http://whatscookingamerica.net/Vegetables/GrillingCorn.htm</a></p>

<p>Hmmm, more food for thought. </p>

<p>Do not boil corn!!! It just takes all the flavor out. Grill it instead, like this:</p>

<p><a href=“http://m.allrecipes.com/recipe/20724/grilled-corn-on-the-cob”>http://m.allrecipes.com/recipe/20724/grilled-corn-on-the-cob</a></p>

<p>Yum. :)</p>

<p>Lamb I generally marinate in olive oil lemon rosemary and garlic. I like it best on the grill, but you can also toss it in the oven at 400 degrees or so. I agree grilled corn has more flavor, but I like it just fine boiled as well - it really just takes 2 or 3 minutes to get it hot so the butter melts. You don’t really need to cook it.</p>

<p>This was my favorite special lamb recipe from the Silver Palate cookbook and it always got rave reviews:
<a href=“http://www.cooksrecipes.com/lamb/peppercorn-crusted-roast-leg-of-lamb-recipe.html”>http://www.cooksrecipes.com/lamb/peppercorn-crusted-roast-leg-of-lamb-recipe.html</a>
Good luck!</p>

<p>Hmmm, think I will broil the butterflied leg of lamb over sprigs of rosemary. The corn, I think we will also try baking. Hoping it turns out as yummy as I think it will. ;)</p>

<p>I do both since I’ve got 6 corns. I boiled some for my husband, he prefers boiled corn and I grilled some for me. </p>

<p>We grill it also. Soak for about 30 minutes first so the husks don’t burn. Grill. Then (here’s a cool trick) slice off the stem end right through the cob - cutting through the husks and all. You will lose one or two rows of kernels but it’s worth it. Then hold the silk and husks in one hand and shake the ear out the bottom of the husks. It will slide right out and leave the pesky silk behind. </p>

<p>Well, I broiled 4 ears. We couldn’t tell any improvement in flavor over just boiling. We will just boil the other 17 ears. </p>

<p>For the lamb, we will take it out of the stocking, trim the fat, rub with seasoning and broil flat with fresh sprigs of rosemary. ;)</p>

<p>I unroll the lamb, trim the fat, make a rub with onions, rosemary, thyme, (that has been sauteed in olive oil until onion is soft), sprinkle salt and pepper and retie the roast. I cook in oven in heavy roasting pan. I sear it for about 10 minutes on 400 degrees, then lower temp to 325. We like lamb med rare to med, check meat for temp about 135. Approx 25 min/lb.</p>