How should I cook a boneless leg of lamb?

[techs]

Its about 6 pounds.
Many places on the web pretty much just say stick garlic cloves in it and rub a few spices on it.
I did see this one, that looks interesting:
http://www.foodnetwork.com/rec...lamb-recipe/index.html

Can anyone recommend a favorite recipe?

 

[Iron Woode]

here is some food for thought:

http://www.recipezaar.com/reci...Search=Search&Searcht=

156 recipes

edit: this looks good: http://www.recipezaar.com/Roas...emary-and-Garlic-21138

 

[JulesMaximus]

Medium rare.

Man, I love lamb.

 

[GagHalfrunt]

I'd just do a rub with mint, garlic and rosemary and roast it. The big thing with lamb is to get a decent meat thermometer so that you don't overcook it. Lamb is great if it's medium-rare to medium so that it stays juicy and flavorful, but it's tough, dry and bland if it overcooks.

 

[CraKaJaX]

Very carefully.

 

[zinfamous]

garlic, rosemary...always great for lamb.

toss it on a grill. or slow roast it in the oven for better results. hmmmm

I :heart: lamb. Would be better with the bone, though...

 

[zinfamous]

Originally posted by: GagHalfrunt
I'd just do a rub with mint, garlic and rosemary and roast it. The big thing with lamb is to get a decent meat thermometer so that you don't overcook it. Lamb is great if it's medium-rare to medium so that it stays juicy and flavorful, but it's tough, dry and bland if it overcooks.

It can also be real gamey if under-cooked. I like steak medium-rare to medium, but my lamb cooked a little more than that--but definitely not well done.

 

[Numenorean]

There is this cool thing called an oven.

You should look into it.

 

[JulesMaximus]

Originally posted by: zinfamous
garlic, rosemary...always great for lamb.

toss it on a grill. or slow roast it in the oven for better results. hmmmm

I :heart: lamb. Would be better with the bone, though...

Yeah, I'd just rub a little salt & pepper, garlic, olive oil, and rosemary into it and pour a cup of red wine over it and let it marinate for a few hours before cooking.

Cook it over medium to low heat on a rotisserie. I like to use my BBQ grill for this...make sure you have a drip pan.

 

[spidey07]

It's all in how you wrap/truss it and how it's dressed, that and temperature. A lot of fat as you roll it up will insulate the inside and you wind up with overcooked outside and undercooked inside.

High heat is not what you want here, you want slow roasting at maybe 275 degrees. Make you a mustard/garlic/salt/rosemary/thyme rub and lightly coat the opened leg of lamb and trim the interior fat depending on the cut you got. You want some fat in there before you roll it up but too much is not good, under 1/4 inch of fat would be ok. Get to room temp if you can, just let it sit on the counter 2 hours or so. Truss it up, loosely, not tight!!! to even size.

At 115 degrees at center turn up the heat to 350 and take out at 135 for medium rare and let it rest at least 20 minutes.

You'll want to put it in a proper roasting pan and sprinkle outside liberally with salt/pepper/garlic, put a twig or two of rosemary in there for aromatics.

 

[LS21]

Originally posted by: zinfamous


It can also be real gamey if under-cooked. I like steak medium-rare to medium, but my lamb cooked a little more than that--but definitely not well done.

agreed

rub your favorite herbs on, standard s&p, then slow-roast that beast

if thats roasting, might as well roast some root vegetables

id complement lamb (and any gamey meat) with a berry sauce. last time i used pomegranate juice and reduced to a nice tarty sauce..

 

[I Saw OJ]

In the microwave.

 

[randay]

boil it in pepsi.

 

[spidey07]

Originally posted by: zinfamous

Originally posted by: GagHalfrunt
I'd just do a rub with mint, garlic and rosemary and roast it. The big thing with lamb is to get a decent meat thermometer so that you don't overcook it. Lamb is great if it's medium-rare to medium so that it stays juicy and flavorful, but it's tough, dry and bland if it overcooks.

It can also be real gamey if under-cooked. I like steak medium-rare to medium, but my lamb cooked a little more than that--but definitely not well done.

I think you'll find with lamb it depends on the cut (gee, just like every other meat). Bone in rack of lamb better be medium rare...medium at the most. I do these with a super hot cast iron skillet to brown and finish in a 450 degree oven. THAT cut is a fast cook meat and heavy on the herbs/crust.

A leg of lamb has a good amount of connective tissue that needs slow cooking - stewing or slow roasting is best and medium is good there. Bone in or out, it needs slow cooking. Bone in is really good to stew/braise for many, many hours. Boneless is the same low and slow but better served by roasting it low.

It all depends on the cut IMHO.

 

[Howard]

http://www.foodnetwork.com/rec...lamb-recipe/index.html