HELP - Need advice quickly - hate to admit but I am cooking my first ever leg of lamb.....

M

music-city-missy

Well-known member
We never cooked lamb where I was raised but I have grown to like it so I decided Easter was as good a time as any to try it. A friend gave me her mother's recipe (she was French). She just puts lots of garlic in it and then dusts with salt and pepper. Put in covered roasting pan in 325 degree oven with about 1/2 cup water. Cover and cook one hour. Remove cover and roast to desired degree of doneness less 30 minutes - add beans and cooking juices and cook uncovered another20-30 minutes.

How long does it take to fully cook a boneless leg of lamb and what degree of doneness do you recommend? Cooks Illustrated directions looked like they barely cooked it compared to her recipe so I am at a loss.

 
You don't say #'s? Check when you remove cover, and then in 1/2 hour. I'm winging it here, I would

pull at 135F and cover. It will come up to 145F which is medium rare. Check at thickest part, end will be more done for those who like it that way. If someone likes it rare, pull @ 130F.

Happy Easter!!!!
Nan

 
NOrmally, it is a very tender cut that doesn't need water and a lid. But if you are doing it that

way, rather than roasting it uncovered at 350, then it is probably meant to be very well done and falling apart. I'd do 1 1/2 to 2 hours at 325. Guessing that it's bone-in.

Yes, roasting, lid off, bone in, is likely 1 hour at most.

Odd that you don't even brown it a bit first and then, cook it lid on all the way through.

 
Thanks ...

I forgot to look at the label but I think it's about 7# based on the cost and cost per # but I probably trimmed 1# off following Cooks Illustrated's instructions.

I am using boneless - I'll just watch the internal temp. I think that her mom's recipe might be something that is more falling apart but I am not sure I want to take it that far. Think I'll start at medium this time. Hubby isn't too crazy about anything rare or medium-rare, especially lamb, pork or fish.

I also thought it strange not to brown - think I am going to combine what you all are telling me with Cooks Illustrated and her recipe and see what I come up with. Wish me luck.....

 
This is probably too late for today's meal. For a boneless leg.............

I usually marinate it in a mixture of lemon juice, a touch of olive oil, several cloves of garlic, chopped and a mixture of rosemary and oregano. Spread the marinade all over the meat and let sit in the fridge for several hours or overnight. I then roast the meat at 325 F for a little more than an hour...........or until internal temp is 150 F. My oven has an auto roast setting so I just set the probe to the temp I want and wait till the oven calls my name.

Traditionally the French serve roast lamb with flageolet...........basically little lima beans. I buy them canned. The beans are well drained and rinsed. Onions and a little garlic are sauted. If I have a little bacon or ham I dice it and throw it into the pan and then the beans. Saute until heated through.

Bon appetit!

 
I decided to pretty much follow her recipe....

because dear hubby is so scared of any 'undercooked' meats. I would say it went well - I liked it but more importantly, he ate a rather large serving with a completely clean plate, daughter ate a bowl of the beans before I added them to the roasting pan then ate two more bowls of the finished product. This was not a fancy recipe but just a good down home style recipe. I'll post it when I get home.

 
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