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lamb-a-lot
lowercasebill
Posts: 5,218
almost 4 lb boneless leg o lamb, untied rubbed inside and out with garlic, olive oil and rosemary puree and retied
resting
sliced
served with thrice baked [meaning left over] sweet and russets
resting
sliced
served with thrice baked [meaning left over] sweet and russets
Comments
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Very nice with a chianti. No fava beans?
:silly: -
That looks delish!!!! 8 - ),,,,
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that made me laugh out loud for real!! and no fava beans thank you ! still smiling over your reply
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Visiting my parents and on there computer real quick. Excellant cook my friend. Know I love lamb just so darn expennsive! Got your good wine I see
! Got to go. Doing ribs today and my Yahoo moble email is down today for some reason. Enjoy partner! :woohoo: -
Nice! I've got one of those in my freezer wanting for me to get the urge. You pixs gave me that urge.
What dome temp did you cook at, and what internal temp did you pull it?
Thanks -
this hunk was not too bad $ wise and we got 3 large servings and there are left overs. lamb is the my sons favorite meal and their father spoils them
will be waiting to see the pics of all you have been cooking once your laptop is fixed
bill -
pulled at 140 and it was a bit more done than i like . i let it rest for 20 minutes.
was high in the dome at 400 to start and 375 for most of the cook as i was running late. it was not very crispy but this hunk had very little fat. regardless. it was as good as it looks
bill -
Bill
That is the best looking lamb that I've seen on here. Most of the time lamb looks a little too rare for me but yours looks perfect. That's a fine looking plate of goodies.
Frank -
it really was good and it is the boys favorite meal and just so much better cooked on the egg. i pulled at 140 and let it rest 20 minutes. moist and tender. i gave the left overs to an employee whose huband just went to afganistan , next time i want to make 'scotch broth' with the left overs if anyone has a recipe, tia.
thanks for the kind words
bill
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