Leg of Lamb

Did a nice job tonight on a roast leg of lamb. Coated with herb mixture of parsley, thyme, rosemary, taragon, garlic, lemon juice, olive oil, S&P. Taken out of the oven @ 130 deg. Paired with a 2000 Ch. Grand Puy Lacoste. Sides included roast Brussel sprouts in duck fat and au gratin potatoes.

Looks awesome. Lamb is my favorite meat.

k.

YUM!!!

+1. And leg of lamb is such a bargain for being so delicious. Also, along with roast chicken, it’s my go-to dish for good red wine.

Yum!

That looks great!

+1

Wish my wife ate lamb. Love cooking it

What a great result. Looks delicious.

Wow, that looks yummy.

But now I’m in the mood for leg of lamb and Arnold is off dogsitting for 2 weeks

It’s going to be nearly impossible to date vegan guys with that kind of attitude, young lady!

Bruce

They will just have to deal with lamb breath.

Chris, what was your oven temp, and for how long?

450 deg for 20-25 minutes, the dropped to 400 for 45-60 till up to temp. Used a remote read thermometer.

Man, that looks great! I just saw that Kenji at Serious Eats wrote a post on boneless leg of lamb:

For me, he takes the science and factors of cooking to another level beyond America’s Test Kitchen or Alton, and I find myself using his guidelines often with great success. I haven’t tried the lamb yet, but definitely plan to soon.

Looks great! Where did you get the lamb?

Costco

I must admit to preferring it on the bone. More importantly, I like it very rare which none of my guests or family ever do so I have to eat it all myself.

Poor baby.

Where can you get leg of lamb. That tastes like lamb?