Boneless Leg'o Lamb

Big Doug

Hey folks... I'm going to try a butterflied boneless leg 'o lamb T-Rex style today. I've inserted slices of garlic, rubbed with thyme, rosemary, granulated garlic and olive oyle. This is a three and a half pound piece of meat, what do you think of a five minute sear, rest for fifteen and sear on the other side? Any suggestions would be appreciated. Thanks in advance. Big Doug.

stike

Big Doug,
cook it rarer than you would for beef....
anything over 135 is criminal with lamb. [p]might shorten the sear on each side

Unknown

Big Doug,
It would probably be good that way but probably more effort than necessary. I have to say, that the cooking method described in the recipes section "Balsami/garlic/rosemary leg of lamb has become my preferred method of cooking boneless leg.
400 degrees direct, 12 minutes a side or so, pull it off at 125, let it rest for 15 minutes and you have the most perfect medium rare lamb you can imagine.
I have done it 5 or six times and it is alway perfect. My family now will eat no other lamb, except the parmesan coated, loin lamb chops recipe in Marcella Hazan's Classic Italian Cooking, But since that is pan fried, topic for a different forum.

BlueSmoke

Big Doug,

BlueSmoke

BlueSmoke,[p]What do I think? I think you should invite me. I'll bring the retsina. oh-pa![p]Ken

fishlessman

Big Doug, with lamb, i sear 90 seconds each side directly on the coals, rest and then cook at 350 until the meat is 122 on a raised grill. when searing i arrange a hole the size of the lamb in the red hot coals and only flip once