Boneless Leg of Lamb

BigGreenBean

3.1 lbs, from Sam's Club.  Marinated overnight in EVOO, with fresh rosemary, garlic, salt, pepper.  Studded the roast with garlic slivers, too.  Do not skip that step.  325 degrees more or less, for an hour and 15 minutes or so.  Removed placesetter (hot!) and seared direct on four sides.  Perfect?  No.  But darned good.  Flavorful, cooked just right, and my teenage daughter cleaned her plate. Served with grilled asparagus, Rice-A-Roni (don't judge; busy afternoon), and tzatziki, which I could put on an old shoe.  I'm still new at this, but next up:  spatchcock chicken or cornish hens, but some poultry.  

Skrullb

I need to try some lamb. I’ve never cooked it. Looks great!

BigGreenBean

Easy.  I love lamb.

SonVolt

Looks great. What did you think abut the garlic slivers? They were super harsh when I tried it. I don't think the internal temp you'd cook a lamb is hot enough to cook garlic cloves. I'm going to leave it out next time I think. 

bgebrent

Excellent cook. 10 degrees less for me but not a complaint. 

BigGreenBean

SonVolt said:

Looks great. What did you think abut the garlic slivers? They were super harsh when I tried it. I don't think the internal temp you'd cook a lamb is hot enough to cook garlic cloves. I'm going to leave it out next time I think. 

Love the garlic slivers.  My Mom always did that when she made leg of lamb, so it's like cheese on a hamburger to me.  Not harsh at all; mellowed out quite nicely.  Used two raw garlic cloves in the tzatziki, and that was much more assertive, but pleasantly so.  Yeah, so I dig garlic.

BigGreenBean

bgebrent said:

Excellent cook. 10 degrees less for me but not a complaint. 

Daughter would probably have revolted if rarer.

Theophan

Wow -- and I mean WOW!!!  That looks spectacular!  Just perfect!!!