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.
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.
quote:When you say yogurt do you mean the natural unflavored kind. That sounds a little wild.
quote:he marinated it in Yogert(SP) it looked great on TV.
quote:That sounds a little wild.
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,
quote:Originally posted by spo1977:
Will my lamb get a crispy exterior at a low oven temp?
quote:Originally posted by Squirreljam:
Tsunami has apparently read Harold McGee's "On Food and Cooking"...
quote:Originally posted by bman:
he punctures the meat to make little holes in which he puts various things.
whatever. what is, or isnt, your favorite kind of meat is meaningless... this place is going down hill quickquote: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.
quote:Originally posted by kumazam:
what is, or isnt, your favorite kind of meat is meaningless... this place is going down hill quick
quote:Originally posted by Big M:
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.
i dunno cool... the fact that you thought that was an honest attempt at attacking you on my part is pretty sad & laughable... but i will agree it was not unexpectedquote:Originally posted by coolbronson:
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.
quote:I've always liked a marinade combining some red wine, red wine vinegar, soy, lots of chopped garlic and chopped ginger, a little bit of oil and whatever spices I have around the stike my fancy. Works nicely on lamb.