La Caja China Recipe: Roast Lamb

Baseball is back. The kids are finishing up their classes for the year. It can only mean one thing…summer is around the corner. And when we say summer, we mean GRILLING SEASON. Time to take the cover off the Caja China and grab some fresh charcoal or firewood and fire that bad boy up! So to usher in the summer this year, we’re going to go a bit off the beaten path when it comes to recipes. This time of year calls for something special to wow all the friends and family. Ladies and Gentlemen, I present to you…Roast Leg of Lamb a La Caja China. This is one I know our Greek friends will enjoy! So without any further ado, let’s jump right into it…



1 3 1/2 lb. boneless leg of lamb

2 tablespoons of oil

1 cup of bread crumbs

1 small onion minced

1 minced garlic clove

2 tablespoons of chopped fresh parsley

1 beaten egg

1/2 teaspoon lemon zest

2 tablespoons of flour

1 1/2 teaspoons of Worcestershire sauce

2 cups of chicken broth.

"La Caja China Lamb Prep"

Lamb Prep 101

To prepare the filling:
1) Mix the bread crumbs, onion, parsley, egg and the grated lemon rind.
2) Fill in the leg in the bone cavity.
3) Close the cavity with the same meat at the ends.
4) Tie the meat well to keep the same way.
5) Put the oil on the tray of fat and the meat on the same.
6) Roast in the Caja China (Chinese Box) between 1 hour and 15 to 1 hour 45 minutes.
7) Remove the meat from the tray and leave to stand for 15 minutes before slicing.

8) Carve and enjoy with the people you love most (and maybe the in-laws.)

"Roast Lamb a La Caja China"









Thanks to everyone who has written, commented, and become a part of the community! Tailgating season is around the corner, and we can’t wait to share recipe ideas that will make your party the envy of everyone at the stadium! Here’s to a happy, healthy, and delicious grilling season. We’ll see you next week…

~ by mmasters305 on April 24, 2012.

One Response to “La Caja China Recipe: Roast Lamb”

  1. Beautiful lamb!


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