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Boneless leg of Lamb
I bought a frozen boneless leg of lamb and I was wondering if anyone had a
favorite way to prepare it. --Mary |
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"MARY1313" > wrote in message ... >I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary Salt, pepper, garlic - lots in any form, and Greek oregano, put the leg on a rack - preheat the oven to 450 degrees, put the roast in, after 15 minutes reduce the heat to 350 degrees, remove when medium rare and let rest 15 to 30 minutes before carving. Dimitri |
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"MARY1313" > wrote in message
... > I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary Two ways I like. One is to cut the strings and unroll it. Spread the inner surface with something good - a mixture of prepared kmustard and chopped parsley, for example, or sauteed garlic and shallots. Retie and roast as usual. The other is to start with cutting the strings again and leaving it flat, just grill over charcoal until medium rare. -- Peter Aitken Remove the crap from my email address before using. |
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Agree. Except make it medium-well (ust a hint of pink). Can't beat it.
"Dimitri" > wrote in message m... > > "MARY1313" > wrote in message > ... >>I bought a frozen boneless leg of lamb and I was wondering if anyone had a >> favorite way to prepare it. >> >> --Mary > > Salt, pepper, garlic - lots in any form, and Greek oregano, put the leg > on a rack - preheat the oven to 450 degrees, put the roast in, after 15 > minutes reduce the heat to 350 degrees, remove when medium rare and let > rest 15 to 30 minutes before carving. > > Dimitri > |
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Unroll, pound as needed to a more or less even thickness, season, and grill
or broil like a big steak. For seasoning, think garlic, s & p, oregano... -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "MARY1313" > wrote in message ... >I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary |
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Unroll, pound as needed to a more or less even thickness, season, and grill
or broil like a big steak. For seasoning, think garlic, s & p, oregano... -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "MARY1313" > wrote in message ... >I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary |
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On Sat, 11 Dec 2004 11:25:40 -0600, Michael Odom
> wrote: > On 10 Dec 2004 23:46:27 GMT, (MARY1313) wrote: > > >I bought a frozen boneless leg of lamb and I was wondering if anyone had a > >favorite way to prepare it. > > > >--Mary > > Last time I cooked a leg of lamb, I boned it and stuffed it with a mix > of minced garlic, rosemary, and lemon. Salt and pepper, too. Then I > rolled it up, tied it and rubbed the outside with more rosemary and > lemon juice and Dijon mustard. Then I grilled it on my gas grill, > setting it on the center and running the burners on either side quite > high. I took it off the fire when the internal temperature reached > about 125F and let it rest for about 15 minutes before carving. > > My guests liked it a lot. > I think it sounds fabulous! I'd butterfly the lamb, use your combination as a rub and grill it like a big steak. sf Practice safe eating - always use condiments |
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On Sat, 11 Dec 2004 11:25:40 -0600, Michael Odom
> wrote: > On 10 Dec 2004 23:46:27 GMT, (MARY1313) wrote: > > >I bought a frozen boneless leg of lamb and I was wondering if anyone had a > >favorite way to prepare it. > > > >--Mary > > Last time I cooked a leg of lamb, I boned it and stuffed it with a mix > of minced garlic, rosemary, and lemon. Salt and pepper, too. Then I > rolled it up, tied it and rubbed the outside with more rosemary and > lemon juice and Dijon mustard. Then I grilled it on my gas grill, > setting it on the center and running the burners on either side quite > high. I took it off the fire when the internal temperature reached > about 125F and let it rest for about 15 minutes before carving. > > My guests liked it a lot. > I think it sounds fabulous! I'd butterfly the lamb, use your combination as a rub and grill it like a big steak. sf Practice safe eating - always use condiments |
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On Sat, 11 Dec 2004 11:25:40 -0600, Michael Odom >
wrote: >On 10 Dec 2004 23:46:27 GMT, (MARY1313) wrote: > >>I bought a frozen boneless leg of lamb and I was wondering if anyone had a >>favorite way to prepare it. >> >>--Mary I am tagging on this post, as I didn't see the original one. I have a favorite recipe, which is from the Cafe Beaujolais Cookbook, by Margaret Fox. I know I posted it before, and I will post it again. Christine * Exported from MasterCook * Roast Boned Leg of Lamb 1 leg of lamb (about 4 pounds with bone -- about 3 1/2 pounds without), boned, trimmed of fat and at room temperature 1/2 cup softened unsalted butter 6 cloves garlic 2 tablespoons fresh rosemary (or 2 tsp dried rosemary) 2 tsp Herbes de Provence or dried basid and thyme 1/8 teaspoon freshly and finely ground black pepper 1 cup dry Marsala or Madeira 3 cups chicken stock 2 Tbsp fresh rosemary 1/4 tsp salt 4 Tbsp unsalted butter -- cut into teaspoon sized pieces In the bowl of a food processor, place butter, garlic, rosemary, Herbes de Provence and pepper. Blend thoroughly and then smear this mixture all over the inside of the leg. Roll and tie the lamb. Bake at 375 degrees for about 1to 1 1/4 hours. Meat is done (rare) when temperature is about 135 degrees. Remove roast from oven and wrap in foil. Degrease contents of baking pan and place the remaining juices in a pan with Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. ( I use the same pan I cooked the lamb in.) Boil over medium heat until reduced by 2/3 and thickened. Strain. Remove lamb from foil and add strained juices to the reduction. Cut lamb into thin slices. Whisk butter with lamb juice and reduction over medium heat. It will become an emulsion. Dribble sauce over lamb and serve on warmed plates |
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On Sat, 11 Dec 2004 11:25:40 -0600, Michael Odom >
wrote: >On 10 Dec 2004 23:46:27 GMT, (MARY1313) wrote: > >>I bought a frozen boneless leg of lamb and I was wondering if anyone had a >>favorite way to prepare it. >> >>--Mary I am tagging on this post, as I didn't see the original one. I have a favorite recipe, which is from the Cafe Beaujolais Cookbook, by Margaret Fox. I know I posted it before, and I will post it again. Christine * Exported from MasterCook * Roast Boned Leg of Lamb 1 leg of lamb (about 4 pounds with bone -- about 3 1/2 pounds without), boned, trimmed of fat and at room temperature 1/2 cup softened unsalted butter 6 cloves garlic 2 tablespoons fresh rosemary (or 2 tsp dried rosemary) 2 tsp Herbes de Provence or dried basid and thyme 1/8 teaspoon freshly and finely ground black pepper 1 cup dry Marsala or Madeira 3 cups chicken stock 2 Tbsp fresh rosemary 1/4 tsp salt 4 Tbsp unsalted butter -- cut into teaspoon sized pieces In the bowl of a food processor, place butter, garlic, rosemary, Herbes de Provence and pepper. Blend thoroughly and then smear this mixture all over the inside of the leg. Roll and tie the lamb. Bake at 375 degrees for about 1to 1 1/4 hours. Meat is done (rare) when temperature is about 135 degrees. Remove roast from oven and wrap in foil. Degrease contents of baking pan and place the remaining juices in a pan with Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. ( I use the same pan I cooked the lamb in.) Boil over medium heat until reduced by 2/3 and thickened. Strain. Remove lamb from foil and add strained juices to the reduction. Cut lamb into thin slices. Whisk butter with lamb juice and reduction over medium heat. It will become an emulsion. Dribble sauce over lamb and serve on warmed plates |
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"MARY1313" > wrote in message ... > I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary My favorite way is to make Rogan Josh using the Penzey's recipes. It is super. I have a special recipe for grilled lamb that I won't share until after I make it for an rfc cook-in. It is one recipe that I guard carefully! Another good way is to do it like this: Charliam MOROCCAN LAMB WITH APRICOTS Source: Leila, rfc, 06DEC98 1.5 lbs. lean lamb, cubed 2 garlic cloves, crushed 5 tbs. orange juice 4 tbs. olive oil 1 tbs. chopped fresh cilantro 1 tbs. chopped fresh mint 1 tsp. ground cumin pinch of freshly grated nutmeg 1 onion, thinly sliced (I like red onion) 1/2 cup dried apricots, soaked overnight just covered by water 1/4 cup pitted dried dates, coarsely chopped 2 cups broth (I use beef broth, but vegetable or chicken is fine too) salt and pepper to taste 2 tbs. sesame seeds, to garnish In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tbs. olive oil, and the herbs and spices. Cover and leave overnight in the refrigertor, stirring occasionally. Heat the remaining oil in a flameproof casserole, then add the onion and cook gently for 5 minutes. Remove and reserve. Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender. Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds. NOTES: Tunisian apricots are darker, firmer and sharper tasting than those commonly available. The nearest equivalents can usually be found in health food shops or local food markets. Eggplants are sometimes included in this recipe and saffron-flavored rice makes a good accompaniment. This one, also posted by Leila, is another of my favorites: LAMB AND PEAR TAGINE Posted by: Leila, 06DEC98 2 large onions, peeled and sliced 1 tbs. olive oil 1 kg. lean lamb, leg or shoulder, cut in 4cm cubes 1 tsp. cumin 1 tsp. ground coriander 1 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. black pepper water, just to cover the meat salt to taste 4 pears, peeled, cored and cut into 4cm chunks 1/2 cup sultanas 1/2 cup slivered almonds In a large saucepan, gently fry the onion in the olive oil until soft. Add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) Add the pears to the meat together with the sultanas and almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. Leila's notes: Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find a good hogget (older lamb, younger than mutton, commonly labeled "baking legs" and sold cheaply) that will do very well. |
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"MARY1313" > wrote in message ... > I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary My favorite way is to make Rogan Josh using the Penzey's recipes. It is super. I have a special recipe for grilled lamb that I won't share until after I make it for an rfc cook-in. It is one recipe that I guard carefully! Another good way is to do it like this: Charliam MOROCCAN LAMB WITH APRICOTS Source: Leila, rfc, 06DEC98 1.5 lbs. lean lamb, cubed 2 garlic cloves, crushed 5 tbs. orange juice 4 tbs. olive oil 1 tbs. chopped fresh cilantro 1 tbs. chopped fresh mint 1 tsp. ground cumin pinch of freshly grated nutmeg 1 onion, thinly sliced (I like red onion) 1/2 cup dried apricots, soaked overnight just covered by water 1/4 cup pitted dried dates, coarsely chopped 2 cups broth (I use beef broth, but vegetable or chicken is fine too) salt and pepper to taste 2 tbs. sesame seeds, to garnish In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tbs. olive oil, and the herbs and spices. Cover and leave overnight in the refrigertor, stirring occasionally. Heat the remaining oil in a flameproof casserole, then add the onion and cook gently for 5 minutes. Remove and reserve. Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender. Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds. NOTES: Tunisian apricots are darker, firmer and sharper tasting than those commonly available. The nearest equivalents can usually be found in health food shops or local food markets. Eggplants are sometimes included in this recipe and saffron-flavored rice makes a good accompaniment. This one, also posted by Leila, is another of my favorites: LAMB AND PEAR TAGINE Posted by: Leila, 06DEC98 2 large onions, peeled and sliced 1 tbs. olive oil 1 kg. lean lamb, leg or shoulder, cut in 4cm cubes 1 tsp. cumin 1 tsp. ground coriander 1 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. black pepper water, just to cover the meat salt to taste 4 pears, peeled, cored and cut into 4cm chunks 1/2 cup sultanas 1/2 cup slivered almonds In a large saucepan, gently fry the onion in the olive oil until soft. Add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) Add the pears to the meat together with the sultanas and almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. Leila's notes: Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find a good hogget (older lamb, younger than mutton, commonly labeled "baking legs" and sold cheaply) that will do very well. |
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Ingredients:
Step 1 3 lb. boneless leg of lamb, fat trimmed, butterflied flat meat trim saved Step 2 1 lb. lamb trim (from above) 1 each large egg 1/2 c. heavy cream 2 Tbsp. brandy 1/2 tsp. salt 1/4 tsp. ground pepper 1/4 c. whole garlic cloves, sautéed until golden brown but still raw, cooled 1 c. portobello mushrooms cut into pieces the size of the garlic cloves, sautéed, cooled 1 tsp. fresh rosemary, chopped 1/4 c. fresh parsley, chopped Step 3 1 each egg white, beaten slightly 1/4 c. Dijon mustard 1 tsp. salt 1 tsp. ground pepper 1 tsp. fresh rosemary, chopped 1/2 c. large diced onion, Spanish 1/2 c. large diced carrot 1/2 c. large diced celery Step 4 3/4 c. water 1/2 c. cornstarch 1/2 c. water -------------------------------------------------------------------------- Step 1 procedu Trim the lamb leg, reserve all the meat and fat, and discard any skin or grizzle. Butterfly the lamb and refrigerate. Step 2 procedu Grind the lamb trim in a food processor with the blade until it is very fine. Add the egg and process until it absorbs. Add the brandy and salt and pepper and process until it is absorbed. Scrape the processor bowl. Add the cream and process it until it is absorbed. This mixture should be light pink in color. Fold the garlic, mushrooms, rosemary and parsley into the filling made above. Take a little of the filling and cook it in a fry pan to check for the seasoning and taste. Add more salt and pepper if desired. Keep the filling cold until ready to finish the dish. Step 3 procedu Brush the butterflied lamb with the egg white. Lay in the filling to make an even, lengthwise shape down the one side of the lamb. Roll the lamb up around the filling. If there were some holes after you butterflied the meat, it will not matter. As the meat roasts, the forcemeat filling will hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb roast on top of the vegetables and place into a pre-heated 325°F oven. Cook the lamb for about 1 1/2 hours or until the internal temperature of the roast is 160°F. Step 4 procedu Remove the lamb from the oven, place the roast onto a serving platter and let it rest for 20 minutes. Using a spoon or flat metal spatula, scrape the vegetables and the dried browned juice and trim off of the bottom of the roast pan. Heat the liquid to a boil on the stove. Combine the cornstarch and water to make a slurry, thickening the boiling liquid with enough slurry to make a sauce that will coat the back of a spoon. The lamb can be sliced and served with the sauce and vegetable garnish. "MARY1313" > wrote in message ... > I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary |
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Ingredients:
Step 1 3 lb. boneless leg of lamb, fat trimmed, butterflied flat meat trim saved Step 2 1 lb. lamb trim (from above) 1 each large egg 1/2 c. heavy cream 2 Tbsp. brandy 1/2 tsp. salt 1/4 tsp. ground pepper 1/4 c. whole garlic cloves, sautéed until golden brown but still raw, cooled 1 c. portobello mushrooms cut into pieces the size of the garlic cloves, sautéed, cooled 1 tsp. fresh rosemary, chopped 1/4 c. fresh parsley, chopped Step 3 1 each egg white, beaten slightly 1/4 c. Dijon mustard 1 tsp. salt 1 tsp. ground pepper 1 tsp. fresh rosemary, chopped 1/2 c. large diced onion, Spanish 1/2 c. large diced carrot 1/2 c. large diced celery Step 4 3/4 c. water 1/2 c. cornstarch 1/2 c. water -------------------------------------------------------------------------- Step 1 procedu Trim the lamb leg, reserve all the meat and fat, and discard any skin or grizzle. Butterfly the lamb and refrigerate. Step 2 procedu Grind the lamb trim in a food processor with the blade until it is very fine. Add the egg and process until it absorbs. Add the brandy and salt and pepper and process until it is absorbed. Scrape the processor bowl. Add the cream and process it until it is absorbed. This mixture should be light pink in color. Fold the garlic, mushrooms, rosemary and parsley into the filling made above. Take a little of the filling and cook it in a fry pan to check for the seasoning and taste. Add more salt and pepper if desired. Keep the filling cold until ready to finish the dish. Step 3 procedu Brush the butterflied lamb with the egg white. Lay in the filling to make an even, lengthwise shape down the one side of the lamb. Roll the lamb up around the filling. If there were some holes after you butterflied the meat, it will not matter. As the meat roasts, the forcemeat filling will hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb roast on top of the vegetables and place into a pre-heated 325°F oven. Cook the lamb for about 1 1/2 hours or until the internal temperature of the roast is 160°F. Step 4 procedu Remove the lamb from the oven, place the roast onto a serving platter and let it rest for 20 minutes. Using a spoon or flat metal spatula, scrape the vegetables and the dried browned juice and trim off of the bottom of the roast pan. Heat the liquid to a boil on the stove. Combine the cornstarch and water to make a slurry, thickening the boiling liquid with enough slurry to make a sauce that will coat the back of a spoon. The lamb can be sliced and served with the sauce and vegetable garnish. "MARY1313" > wrote in message ... > I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. > > --Mary |
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MARY1313 > wrote:
> I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. You can just simply grill it, but here is a recipe I like very much, too, at least with boneless lamb. It is by Joël Robuchon, as he served it at Jamin, his first Paris restaurant. Here is the recipe, from _The Food Lover's Guide to Paris_ by Patricia Wells. Victor Rôti d'agneau aux herbes en crôute de sel Jamin Jamin's roasted lamb with herbs cooked in a salt crust Salt crust: 1/2 cup (150 g) table salt 1 cup (240 g) coarse (kosher) salt 1 egg, separated 3 3/4 cups (525 g) all-purpose unbleached flour 4 tablespoons fresh thyme leaves, or 2 tablespoons dried thyme, mixed with 1 1/4 cups (310 ml) water Lamb: 2 pounds (1kg) boneless roasting lamb (a portion of leg of lamb works very well Freshly ground black pepper 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Pinch of salt 1 teaspoon coarse (kosher) salt 1. Preheat the oven to 400 F (205 C) 2. Prepare the salt crust: In a large bowl blend together the two salts, the egg white, flour, and thyme and water mixture. Knead until well blended. It is essential that the dough be firm, not too moist or sticky, or the lamb will steam, not roast. If necessary, knead in additional flour for a firm dough. Roll out the dough so it is large enough to wrap the lamb. 3. Season the lam with pepper and thyme. Completely wrap the lamb in the salt crust, pressing all the seams together and checking to make sure it is well sealed, and place on a baking sheet. 4. Just before roasting, combine the egg yolk with the pinch of salt and 1/2 teaspoon water to make a glaze. With a pastry brush, brush the glaze over the surface of the crust. Sprinkle all over with coarse salt. 5. Place the lamb in the oven and roast for 25 to 30 minutes for rare (or until the interior of the lam is cooked to 112 F, or 45 C, when measured with a meat thermometer). For well-done lamb, cook an additional 5 to 10 minutes. The crust should be a deep golden brown. Let the lamb rest in the crust for 1 hour before serving. (The lamb will remain warm.) 6. To serve, cut open the crust at one end, remove the lamb and cut the meat on the diagonal into very fine slices. Discard the crust. Serve with buttered fresh pasta or a potato gratin. Yield: 4 servings |
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MARY1313 > wrote:
> I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. You can just simply grill it, but here is a recipe I like very much, too, at least with boneless lamb. It is by Joël Robuchon, as he served it at Jamin, his first Paris restaurant. Here is the recipe, from _The Food Lover's Guide to Paris_ by Patricia Wells. Victor Rôti d'agneau aux herbes en crôute de sel Jamin Jamin's roasted lamb with herbs cooked in a salt crust Salt crust: 1/2 cup (150 g) table salt 1 cup (240 g) coarse (kosher) salt 1 egg, separated 3 3/4 cups (525 g) all-purpose unbleached flour 4 tablespoons fresh thyme leaves, or 2 tablespoons dried thyme, mixed with 1 1/4 cups (310 ml) water Lamb: 2 pounds (1kg) boneless roasting lamb (a portion of leg of lamb works very well Freshly ground black pepper 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Pinch of salt 1 teaspoon coarse (kosher) salt 1. Preheat the oven to 400 F (205 C) 2. Prepare the salt crust: In a large bowl blend together the two salts, the egg white, flour, and thyme and water mixture. Knead until well blended. It is essential that the dough be firm, not too moist or sticky, or the lamb will steam, not roast. If necessary, knead in additional flour for a firm dough. Roll out the dough so it is large enough to wrap the lamb. 3. Season the lam with pepper and thyme. Completely wrap the lamb in the salt crust, pressing all the seams together and checking to make sure it is well sealed, and place on a baking sheet. 4. Just before roasting, combine the egg yolk with the pinch of salt and 1/2 teaspoon water to make a glaze. With a pastry brush, brush the glaze over the surface of the crust. Sprinkle all over with coarse salt. 5. Place the lamb in the oven and roast for 25 to 30 minutes for rare (or until the interior of the lam is cooked to 112 F, or 45 C, when measured with a meat thermometer). For well-done lamb, cook an additional 5 to 10 minutes. The crust should be a deep golden brown. Let the lamb rest in the crust for 1 hour before serving. (The lamb will remain warm.) 6. To serve, cut open the crust at one end, remove the lamb and cut the meat on the diagonal into very fine slices. Discard the crust. Serve with buttered fresh pasta or a potato gratin. Yield: 4 servings |
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Chef R. W. Miller > wrote:
> Ingredients: > Step 1 > > 3 lb. boneless leg of lamb, fat trimmed, butterflied flat meat > trim saved [snip] A "You're the Chef" show recipe lifted verbatim without attribution from <http://www.wvia.org/wviastore/YTCtapes.htm>. Victor |
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Chef R. W. Miller > wrote:
> Ingredients: > Step 1 > > 3 lb. boneless leg of lamb, fat trimmed, butterflied flat meat > trim saved [snip] A "You're the Chef" show recipe lifted verbatim without attribution from <http://www.wvia.org/wviastore/YTCtapes.htm>. Victor |
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On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller"
> wrote: > Step 3 procedu > Brush the butterflied lamb with the egg white. Lay in the filling to >make an even, lengthwise shape down the one side of the lamb. Roll the lamb >up around the filling. If there were some holes after you butterflied the >meat, it will not matter. As the meat roasts, the forcemeat filling will >hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, >pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb >roast on top of the vegetables and place into a pre-heated 325°F oven. Cook >the lamb for about 1 1/2 hours or until the internal temperature of the >roast is 160°F. > > Sounds like an excellent, careful procedure up to here. Do you really want to cook it to 160? If I want lamb done that far, or have some eaters who will, I will do braised lamb shanks. Leg is, to me, a roast, and best pulled out to rest between 120 and 130. Not trying to start a flame war, just asking a question. Thanks Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller"
> wrote: > Step 3 procedu > Brush the butterflied lamb with the egg white. Lay in the filling to >make an even, lengthwise shape down the one side of the lamb. Roll the lamb >up around the filling. If there were some holes after you butterflied the >meat, it will not matter. As the meat roasts, the forcemeat filling will >hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, >pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb >roast on top of the vegetables and place into a pre-heated 325°F oven. Cook >the lamb for about 1 1/2 hours or until the internal temperature of the >roast is 160°F. > > Sounds like an excellent, careful procedure up to here. Do you really want to cook it to 160? If I want lamb done that far, or have some eaters who will, I will do braised lamb shanks. Leg is, to me, a roast, and best pulled out to rest between 120 and 130. Not trying to start a flame war, just asking a question. Thanks Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller"
> wrote: > Step 3 procedu > Brush the butterflied lamb with the egg white. Lay in the filling to >make an even, lengthwise shape down the one side of the lamb. Roll the lamb >up around the filling. If there were some holes after you butterflied the >meat, it will not matter. As the meat roasts, the forcemeat filling will >hold its shape. Brush the lamb with the mustard, sprinkle with all the salt, >pepper and rosemary. Put the vegetables into a roasting pan. Lay the lamb >roast on top of the vegetables and place into a pre-heated 325°F oven. Cook >the lamb for about 1 1/2 hours or until the internal temperature of the >roast is 160°F. > > Sounds like an excellent, careful procedure up to here. Do you really want to cook it to 160? If I want lamb done that far, or have some eaters who will, I will do braised lamb shanks. Leg is, to me, a roast, and best pulled out to rest between 120 and 130. Not trying to start a flame war, just asking a question. Thanks Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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MARY1313 wrote:
> I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. Two different friends have served me a boneless leg of lamb that was treated with a hot marinade and then grilled over charcoal. Fantastic. Sorry, no recipe for it, but you can probably Google it. |
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MARY1313 wrote:
> I bought a frozen boneless leg of lamb and I was wondering if anyone had a > favorite way to prepare it. Two different friends have served me a boneless leg of lamb that was treated with a hot marinade and then grilled over charcoal. Fantastic. Sorry, no recipe for it, but you can probably Google it. |
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Most of the official suggested "safe" internal temps will over-cook meat
beyond what most people consider "medium". Additionally, the poster is correct that one can assume a large piece of meat will continue to cook into the center by conduction AFTER the piece is removed from the oven. Practice and experience are your best guides as to how much additional cooking will occur. Braising instead of roasting will at least prevent drying out. But nothing compares to that charred flavor of dry-heat methods. "Rodney Myrvaagnes" > wrote in message ... > On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller" > > wrote: > >>roast on top of the vegetables and place into a pre-heated 325°F oven. >>Cook >>the lamb for about 1 1/2 hours or until the internal temperature of the >>roast is 160°F. >> > > Sounds like an excellent, careful procedure up to here. Do you really > want to cook it to 160? If I want lamb done that far, or have some > eaters who will, I will do braised lamb shanks. > > Leg is, to me, a roast, and best pulled out to rest between 120 and > 130. Not trying to start a flame war, just asking a question. > > Thanks > > > > Rodney Myrvaagnes NYC > > Let's Put the XXX back in Xmas |
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Most of the official suggested "safe" internal temps will over-cook meat
beyond what most people consider "medium". Additionally, the poster is correct that one can assume a large piece of meat will continue to cook into the center by conduction AFTER the piece is removed from the oven. Practice and experience are your best guides as to how much additional cooking will occur. Braising instead of roasting will at least prevent drying out. But nothing compares to that charred flavor of dry-heat methods. "Rodney Myrvaagnes" > wrote in message ... > On Sat, 11 Dec 2004 23:56:46 GMT, "Chef R. W. Miller" > > wrote: > >>roast on top of the vegetables and place into a pre-heated 325°F oven. >>Cook >>the lamb for about 1 1/2 hours or until the internal temperature of the >>roast is 160°F. >> > > Sounds like an excellent, careful procedure up to here. Do you really > want to cook it to 160? If I want lamb done that far, or have some > eaters who will, I will do braised lamb shanks. > > Leg is, to me, a roast, and best pulled out to rest between 120 and > 130. Not trying to start a flame war, just asking a question. > > Thanks > > > > Rodney Myrvaagnes NYC > > Let's Put the XXX back in Xmas |
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