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 Mon, 15 Mar 2010 15:27:22 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Your Personal Chef - ATL http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-95042 Your Personal Chef - ATL Fri, 12 Mar 2010 23:59:30 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-95042 Lamb roast is a favorite of mine! The "yuckey" smell that you recall from leg of lamb is from the "fell" and the stink gland (good name, yes???). Clean up your lamb roast from extra fat, bits of gland, silver skin, connective tissue, etc. It makes the price per pound go up, but the flavor goes up as well. Or, just start with tenderloins of lamb from Fresh Market, Whole Foods, or your favorite butcher. Season well with olive oil, garlic, salt & pepper and rosemary, place in a 350-450 degree oven and roast to desired temperature. I think "rare" is 120 degrees...to each her own. Be sure to "rest" your roast. Happy eating. Lamb roast is a favorite of mine! The “yuckey” smell that you recall from leg of lamb is from the “fell” and the stink gland (good name, yes???). Clean up your lamb roast from extra fat, bits of gland, silver skin, connective tissue, etc. It makes the price per pound go up, but the flavor goes up as well. Or, just start with tenderloins of lamb from Fresh Market, Whole Foods, or your favorite butcher. Season well with olive oil, garlic, salt & pepper and rosemary, place in a 350-450 degree oven and roast to desired temperature. I think “rare” is 120 degrees…to each her own. Be sure to “rest” your roast. Happy eating.

]]> By: RG http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-92215 RG Thu, 04 Feb 2010 12:39:47 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-92215 I'm following up the previous comment by asking my friend Chef David Nelson what he thought about Gail's dilemma. He told me - "If the roasting pan was dry under the roast (I assume it may have been suspended) the rendering fat from such a high heat would hit the smoldering roasting pan and smoke surely. Maybe a bit of stock or water under a roast but not sitting in the liquid would have solved her problem. Also always a good idea to turn on the hood fan on low when roasting larger meats in the house...solves the smoke alarm thing...believe me...I know!!!" I’m following up the previous comment by asking my friend Chef David Nelson what he thought about Gail’s dilemma. He told me -

“If the roasting pan was dry under the roast (I assume it may have been suspended) the rendering fat from such a high heat would hit the smoldering roasting pan and smoke surely. Maybe a bit of stock or water under a roast but not sitting in the liquid would have solved her problem. Also always a good idea to turn on the hood fan on low when roasting larger meats in the house…solves the smoke alarm thing…believe me…I know!!!”

]]> By: Gail http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-91709 Gail Fri, 29 Jan 2010 20:30:45 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-91709 I don't have a lot of experience with meat, but I experimented with starting a 5 lb boneless leg of lamb at 450 degrees. Within a very short time, maybe 15 minutes, the oven was smoking so much from the drippings that it started the smoke alarm. I had rubbed the lamb with spices and a small amount of avocado oil, which I thought was a high temperature oil. Is this a normal or what did I do wrong? <em>Hi Gail, 450 degrees F. sounds hot to me but I know some cooks follow Barbara Kafka's high heat method of roasting. Some questions for you: Did you use a rack? What spices did you use? I asked Chef Mark Vogel for his advise and here is what he told me: "I suspect it was the very high heat and/or the spices that he used. 450 is very high. When chefs use such high heat it is only done at the very beginning or very end just to sear the outside, not for the entire time the food is in the oven. Personally, I would do such a large roast on a low temperature, like 350-375. If you start it too high, by the time the center is cooked the exterior is obliterated. I suspect that's what happened in this case."</em> I don’t have a lot of experience with meat, but I experimented with starting a 5 lb boneless leg of lamb at 450 degrees. Within a very short time, maybe 15 minutes, the oven was smoking so much from the drippings that it started the smoke alarm. I had rubbed the lamb with spices and a small amount of avocado oil, which I thought was a high temperature oil. Is this a normal or what did I do wrong?

Hi Gail, 450 degrees F. sounds hot to me but I know some cooks follow Barbara Kafka’s high heat method of roasting. Some questions for you:
Did you use a rack?
What spices did you use?

I asked Chef Mark Vogel for his advise and here is what he told me:

“I suspect it was the very high heat and/or the spices that he used. 450 is very high. When chefs use such high heat it is only done at the very beginning or very end just to sear the outside, not for the entire time the food is in the oven. Personally, I would do such a large roast on a low temperature, like 350-375. If you start it too high, by the time the center is cooked the exterior is obliterated. I suspect that’s what happened in this case.”

]]> By: Pat http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-90233 Pat Sat, 09 Jan 2010 00:41:25 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-90233 Forgot to add that my boned lamb leg is sitting right now in the fridge waiting to be coddled, massaged and cooked. Shall I salt? <em>Pat, I don't salt until I'm ready to cook. - RG</em> Forgot to add that my boned lamb leg is sitting right now in the fridge waiting to be coddled, massaged and cooked. Shall I salt?

Pat, I don’t salt until I’m ready to cook. - RG

]]> By: Pat http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/comment-page-1/#comment-90232 Pat Sat, 09 Jan 2010 00:39:25 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/#comment-90232 My mother cooked her lamb exactly as Yiayia does, and it was always delicious. The garlic in her opinion was a must - yet few have used this herb which cuts the "musky" smell. One other thing, salting it beforehand someone said to me hardens and shrinks the joint. That so? My mother cooked her lamb exactly as Yiayia does, and it was always delicious. The garlic in her opinion was a must - yet few have used this herb which cuts the “musky” smell. One other thing, salting it beforehand someone said to me hardens and shrinks the joint. That so?

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