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.
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.
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.