I have a 2lb bonelss leg of lamb for Sunday night. What are your cooking tips, ideal oven temp and cook time, etc. etc? I like provencal herbs and garlic salt but I am interested to know what other members do.

A low oven temp would be ideal. Figure 250-275 for 2.5-3 hours to get it to about 135 degrees.

Season it however you'd like. Try a mint pesto for a garnish.

Butterfly it. Rub it down with a little evoo. Salt and pepper to taste. Grill to rare. I like a little teriyaki glaze towards the end of grilling. Let sit 10 minutes and slice thin.

YUM!

PH

Bobby Flay did a leg of lamb on his show awhile back and he marinated it in Yogert(SP) it looked great on TV.

quote:

Originally posted by PurpleHaze:
Butterfly it. Rub it down with a little evoo. Salt and pepper to taste. Grill to rare. I like a little teriyaki glaze towards the end of grilling. Let sit 10 minutes and slice thin.

YUM!

PH

PH
That sounds really good to me. Unfortunately I am serving some elder family members who think Rosemary is on the cutting edge though . I will not be able to use that tonight. I still have your Korean Kiwi marinade for beef on my to do list as well.

Berno,
I will probably go with your method. Will the outside still get crispy at that temp?

Seanr7,
When you say yogurt do you mean the natural unflavored kind. That sounds a little wild.

Thanks for your help guys.

Spo, yogurt marinade is often used in Indian or Persian food.

quote:

When you say yogurt do you mean the natural unflavored kind. That sounds a little wild.

Spo here is the recipe, I CNP'd it from foodnetwork;

1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

quote:

he marinated it in Yogert(SP) it looked great on TV.

Marinatement in Yougert is make look good on tV to move quantatives of Yougert in stock - it is a paid for by yougert manufactors.

quote:

That sounds a little wild.

And sexy, to.

Wine Kamikaze,
Always nice to see your moniker, and sometimes unfortunate to receive your advice. Will my lamb get a crispy exterior at a low oven temp?

Probably not. The exterior will be browned, but not crispy. It WILL get crispy on the grill. I serve this recipe to my 80 year old father, who's idea of lamb before trying this was to kill it in the oven until it was grey, and then put mint jelly all over it!!! He's never gone back!! Good luck!!

PH

quote:

my 80 year old father, who's idea of lamb before trying this was to kill it in the oven until it was grey,

That description sounds familiar.

Butterflying the leg of lamb, and using skewers to maintain its shape is the best way to ensure consistency of cooking.

I often use a glaze of equal parts mustard and olive oil, 2 tablespoons of worcesteshire sause, some chopped garlic and chopped rosemary on leg of lamb. If cooking lamb this way ensure that you remove all the surface fat from the lamb.

I cook in the oven at a high heat (230C) for 15 minutes and then turn the heat down to (180C) until cooking is complete, normally another 40 minutes or so.

I also use a meat thermometer, when cooking, rather than relying on timing.

quote:

Originally posted by spo1977:
Will my lamb get a crispy exterior at a low oven temp?

What about searing it on each sides before putting it in the oven?
I just thought about that
Would that work?

no that dos not work

people (even 99% of the chefs) still beleve that roasting bevor putting into the oven closes the pores, that is not correct! the only thing that happen is that the "maillard-reaction" proteins and sugares react thogeter end change taste. (exp. very simplyfied)

so if you like to have a crust,

marinate the leg, do a long therm at cooking into the oven, at the moment when the center get's about 65°c turn youre oven hot 220°c and leave it for 8 minutes. thake it out an let it calm the jus inside for 2 minutes bevor cutting.

Tsunami has apparently read Harold McGee's "On Food and Cooking"...

quote:

Originally posted by Squirreljam:
Tsunami has apparently read Harold McGee's "On Food and Cooking"...

no i didn't , but i will check this out.

i read from hervé this-benckhard two books,

i do read the most food related books

at the moment i'm reading a book from udo polmer about the "ingredience and non-ingrediences" of the industry

I've had success with a recipe from jamie Oliver's first cookbook, in which he punctures the meat to make little holes in which he puts various things. I like it with prosciutto rolled into tubes around some fresh rosemary or some other spice, with a chunk of garlic. Another options is anchovies. Then I rub the whole thing with whatever (i.e. a dry rub, a marinade, hoisin sauce) and back it as per above.

And of course I only serve lamb with either a big chewy Aussie shiraz or a big southern Rhone, ideally a chateauneuf du pape.

quote:

Originally posted by bman:
he punctures the meat to make little holes in which he puts various things.

That's a great idea for Xmas presents. I'll give leg of lamb to people and they can use 'em as wallet

Bone-out roasted leg of lamb is one of my favorite kinds of meats.

After seasoning the butterflied leg inside and out with salt pepper and rosemary, I cook it slowly for about four hours, the first three at 400. After approximately 3 hours, I add halved tomatoes marinated in olive oil, salt and sugar, lots of galic cloves and cook another hour uncovered at 375.

aries

bman,
hoisin and shiraz

We don't use a lot of shiraz, it's used with some garlic and other spices I cannot remember at the moment.

And with a leg of lamb, most of the bites I get are from the interior of the roast, of course, and so are hoisin-free. I like my lamb more rare than the rest of the family.

quote:

Originally posted by coolbronson:
Bone-out roasted leg of lamb is one of my favorite kinds of meats.

After seasoning the butterflied leg inside and out with salt pepper and rosemary, I cook it slowly for about four hours, the first three at 400. After approximately 3 hours, I add halved tomatoes marinated in olive oil, salt and sugar, lots of galic cloves and cook another hour uncovered at 375.

whatever. what is, or isnt, your favorite kind of meat is meaningless... this place is going down hill quick

i love Lamb

Some of you really like to cook the heck out of a lamb roast. A two pound roast cooked at 400 for three hours will be extra well done. For small roasts like this, I also prefer butterflying and grilling. 10-15 minutes on a hot, lump charcoal grill is all it would take. For roasting, I also like to start low and raise the heat at the end. I use convection roast which will often brown well even at the lower temps.

quote:

Originally posted by kumazam:
what is, or isnt, your favorite kind of meat is meaningless... this place is going down hill quick

What's really meaningless and sad is your poorly worded attempt to attack me for posting a recipe for leg of lamb. Your petty vengeance is transparent and laughable, but not unexpected.