Comments on: Roast Boneless Leg of Lamb http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 01:10:38 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Nancy http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-3/#comment-292915 Nancy Sun, 22 Jan 2012 21:57:47 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-292915 Great website!! Thank you so much to you and everyone who also gave tips. I had a 5.2 pound boneless leg of lamb. Australian (from Costco). Dressed it as you suggested w herbs and olive oil. Used a meat thermometer. Put it in the oven at 4:40. 30 min at 450. I was afraid to open the oven door much so I wasn't able to read the thermometer perfectly well... (yes, that's ominous foreshadowing)...I left it in the oven til 6:30 (so 1 1/2 hours at 375) and i kept watching the thermometer rise... unfortunately, when I opened the door to get a good look at the temp, it was 150 or so... I yanked that puppy out and wrapped it in foil for the potluck we were late to get to... carved it & served it an hour later, but no one minded that it was just a tiny pink and not as rare as I would have preferred. It was delicious, but yeah, next time I watch that thermometer like a hawk and pull it out as you suggest at 140. I used the Silver Palette cookbook's mint vinaigrette to accompany this, but there was also so much gorgeous pan juice, that we put that in a bowl for people to ladle on... Next time, I'll do more with the juices. The entire roast was devoured. Thanks RG!! <em>You are very welcome Nancy. Thanks for responding. - RG</em> Great website!! Thank you so much to you and everyone who also gave tips. I had a 5.2 pound boneless leg of lamb. Australian (from Costco). Dressed it as you suggested w herbs and olive oil. Used a meat thermometer. Put it in the oven at 4:40. 30 min at 450. I was afraid to open the oven door much so I wasn’t able to read the thermometer perfectly well… (yes, that’s ominous foreshadowing)…I left it in the oven til 6:30 (so 1 1/2 hours at 375) and i kept watching the thermometer rise… unfortunately, when I opened the door to get a good look at the temp, it was 150 or so… I yanked that puppy out and wrapped it in foil for the potluck we were late to get to… carved it & served it an hour later, but no one minded that it was just a tiny pink and not as rare as I would have preferred. It was delicious, but yeah, next time I watch that thermometer like a hawk and pull it out as you suggest at 140. I used the Silver Palette cookbook’s mint vinaigrette to accompany this, but there was also so much gorgeous pan juice, that we put that in a bowl for people to ladle on… Next time, I’ll do more with the juices. The entire roast was devoured. Thanks RG!!

You are very welcome Nancy. Thanks for responding. - RG

]]> By: Clare Burmeister http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-3/#comment-289806 Clare Burmeister Mon, 16 Jan 2012 00:40:03 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-289806 Did 30 min at 450, then turned down to 350. Checked with the them. to 145, took it out and waited about 10 min. Very, very good. Will do this again soon. Love lamb. Thanks for the help. Clare Did 30 min at 450, then turned down to 350. Checked with the them. to 145, took it out and waited about 10 min. Very, very good. Will do this again soon. Love lamb. Thanks for the help. Clare

]]> By: Marilee http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-3/#comment-283497 Marilee Tue, 03 Jan 2012 19:30:14 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-283497 I used this recipe for our New Year's Lamb and it turned out great! I didn't have a meat thermometer, and I was nervous about the popup timer in the roast so I cooked it at 425 for 30 minutes and then did 375 for one hour. It was a 3 lb boneless leg of lamb. I took it out eventhough the timer hadn't popped as it had a nice crust and it just seemed like that would be enough cooking. I let it rest for 20 minutes, but about 5 minutes into the resting time I heard a pop against the foil I put over the meat. It was the popup timer!! When we cut the meat it was so beautifully cooked. It was pink, tender, mild, and the herbs seasoned it wonderfully. Thanks for the recipe! I used this recipe for our New Year’s Lamb and it turned out great! I didn’t have a meat thermometer, and I was nervous about the popup timer in the roast so I cooked it at 425 for 30 minutes and then did 375 for one hour. It was a 3 lb boneless leg of lamb. I took it out eventhough the timer hadn’t popped as it had a nice crust and it just seemed like that would be enough cooking. I let it rest for 20 minutes, but about 5 minutes into the resting time I heard a pop against the foil I put over the meat. It was the popup timer!! When we cut the meat it was so beautifully cooked. It was pink, tender, mild, and the herbs seasoned it wonderfully. Thanks for the recipe!

]]> By: Robert http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-3/#comment-277769 Robert Sun, 25 Dec 2011 16:48:15 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-277769 Searing has nothing to do with retaining moisture, a seared piece of meat will have the same amount of water as a non-seared one. The purpose of searing is to caramelize the surface and create flavor. Seared meat just tastes better. <em>I agree! - RG</em> Searing has nothing to do with retaining moisture, a seared piece of meat will have the same amount of water as a non-seared one. The purpose of searing is to caramelize the surface and create flavor. Seared meat just tastes better.

I agree! - RG

]]> By: Anne http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-3/#comment-277392 Anne Sat, 24 Dec 2011 21:56:56 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-277392 I think that it is great that this thread is still going and that we are all continuing to learn from it. Lamb for Christmas Eve - wonderful! Merry Christmas to all I think that it is great that this thread is still going and that we are all continuing to learn from it. Lamb for Christmas Eve - wonderful! Merry Christmas to all

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