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Re: Boneless Leg of Lamb
[Re: Leagle49]
#7905
04/28/2009 09:23 AM
04/28/2009 09:23 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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YEAH! that's the basic recipe I use too... We have lots of peppermint plants around the property and I will use them in the marinade also... But I bone out the leg of lamb myself, then butterfly... Let it marinade overnight, and then roll it back up (with a bunch of peppermint leaves & chopped garlic inside) and tie with butchers twine to make a round roast... Roast at about 325F with a thermometer with point in the center til about 150F... Lamb is one meat I like a little more done than rare... along with tuna/swordfish steaks & pork...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Boneless Leg of Lamb
[Re: Guineaman]
#7908
04/30/2009 06:09 PM
04/30/2009 06:09 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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Guineaman said: Guestimate -- approx how long to cook average deboned leg o' lamb? Thermometer is fine, but I'd like to know how long to wait before I take the top off, let the heat out, and check temp.
thnx-
Bill in NJ That's a really hard question to answer... depends on how thick (is it butterflied?)... Oven, grilled? flat or tied in a roast? You really have to to guestimate on your own... Really, a thermometer is best, IMO anyway... I always rely on a thermometer... can't go wrong then...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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