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Has anyone roasted a leg of lamb on the bone?

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mike
mike Posts: 152
edited November -1 in EggHead Forum
I've read the lamb postings and recipes, it seems like everyone starts with an already butterflied cut. I was considering roasting a leg of lamb still on the bone, indirect, mainly because it looks festive. Wondering if anyone has tried this and what were the results. Thanks.
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    mike,
    Sorry if I added to that impression; I start with whatever I can afford. Bone-in does have a more majestic (for want of a better word) look to it, but I've seen some dynamite rolled presentations.
    For convenience, I carve the lamb, butterflied or bone-in, in the kitchen and then "re-assemble" the slices.
    Ken
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  • Marvin
    Marvin Posts: 515
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    mike,
    Several times. Do it just like any other roast: put slivers of garlic into slits all over the leg; rub it with olive oil, then salt, pepper, rosemary -or- cumin, coriander, salt, pepper. Get the fire to 350, put the leg over a drip pan and take it off at 135. Let it sit for 15 minutes, then carve. Happy holidays.
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