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Leg of Lamb Question

JanetJanet Posts: 102
edited 10:52AM in EggHead Forum
The balsamic/garlic/rosemary leg of lamb recipe in the recipe section looks terrific, however...question -> Any recommendations for cooking (i.e., time and temp)the thing as a whole leg - not butterflied?


  • JJJJ Posts: 951
    One of my favorites, 350*, indirect to an internal temp of 140* for rare about 20 min per pd. Cook it whole.

  • MarvinMarvin Posts: 515
    Janet, I humbley disagree with JJ about cooking the leg whole. I would butterfly it and grill it as suggested. We've been doing it this way (slightly different spices, lemon juice instead of vinegar - more Greek style)for years to rave reports. Better yet, try both and let us all know your preference. Good luck, Marvin

  • JanetJanet Posts: 102
    Thanks for the advice. I do intend to try it both ways...probably several times!
    I, too, like my lamb soaked in lemon juice (+ a bunch of oregano). Yum.

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