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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

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