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butterflied leg of lamb (wrapped around the bone)

edited November -1 in EggHead Forum
We're going to cook up a butterflied leg of lamb, wrapped around the bone in hopes of retaining extra flavor, and will use a classic Greek marinade (olive oil, lemon, oregano, garlic, salt and pepper). Will sear it briefly at high temp, then cook to medium rare, 126 degrees internal, using a Polder. Can anyone give us an idea of cooking temperature (probably 350?) and likely timing to plan on? Also, any brilliant ideas or other tips always welcome! Thanks -- KM


  • YBYB Posts: 3,861
    Here is a few recipes for lamb,maybe JJ will jump in here soon,he's the Lamb Man.[p]Larry

    [ul][li]Lamb and more Lamb[/ul]
  • JJJJ Posts: 951
    I like to do the leg whole and not butterflied. I remove ALL the fat (too bitter a taste) and rub it wil olive oil, then make 8-9 pockets and stuff with garlic cloves. Next rub with rosemary. I use a v-rack with am aluminum foil drip pan. Dome temp 350* for 20 min per pound. Internal temp of 150* for medium. Let rest for a few minutes and then serve with Polaner mint jelly. Enjoy.

  • JJ, Thanks for weighing in on this. Love your rub, btw, but then, who doesn't. km

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