Roasted Boneless Leg of Lamb
No real recipe
Tie the lamb with butchers twine for even cooking
Marinated it with minced garlic cloves, olive oil, red wine vinegar- just a splash, sea salt, rosemary and thyme. (I only marinated it for a few hours, I think overnight would be awesome.)
Roast the lamb (discarding the marinade) at 425 degrees for 20 minutes.
Turn down the oven to 325 and roast until the lamb is to 140 degrees. At 140 degrees take the lamb out of the oven and tent it with a piece of foil and let it finish cooking.
I used the drippings for Yorkshire pudding.
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No real recipe
Tie the lamb with butchers twine for even cooking
Marinated it with minced garlic cloves, olive oil, red wine vinegar- just a splash, sea salt, rosemary and thyme. (I only marinated it for a few hours, I think overnight would be awesome.)
Roast the lamb (discarding the marinade) at 425 degrees for 20 minutes.
Turn down the oven to 325 and roast until the lamb is to 140 degrees. At 140 degrees take the lamb out of the oven and tent it with a piece of foil and let it finish cooking.
I used the drippings for Yorkshire pudding.
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ReplyDeleteOh my, I hould have come to your house for Christmas dinner. That looks delicious!
ReplyDeleteYum! Thanks for linking this in to Food on Friday. Cheers
ReplyDeletethanks so much!
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