Please help needed- boneless leg of lamb

On Thu, 21 Apr 2011 15:14:33 -1000, pure kona
wrote:

Thank you to everyone for the help given in preparing this recipe.
http://tinyurl.com/3nzl2hm It was one of the best roasts I have ever
cooked and I felt so confident with RFC help behind me.

Despite some cautions, the COSTCO boneless lamb was mild and tasty,
tender and moist to the very center! Dinner friends said it was the
best they have ever had. That was fun. And to save household harmony,
I marinated the roast in the netting and roasted it per the directions
and it was just fabulous. I decided on an internal temp of 140
because the household voted against bloody lamb:^) -perfectly done for
all of us. Thank you all again.
aloha,
Cea
 
On 4/25/2011 3:45 PM, pure kona wrote:

I'm just catching up on your thread, and glad it turned out so well! We
also had lamb, but it was a crown rack. My mom grilled it very much as
Kent wrote, indirect heat in a very hot grill but with the temp lowered
once the lamb was put in. When my mom took it off the grill to let it
rest, it was bloody, but being ribs, the bones cooked it the rest of the
way while it rested and it turned out perfectly.
 
On 25/04/2011 3:45 PM, pure kona wrote:


Glad to hear that it turned out well. Our leg of lamb... on the bone...
was also delicious. SiL commented that it was perfectly cooked, though
I would have preferred it to be a pinker. We had to alter our luncheon
plans a bit because I screwed up. I was supposed to put the lamb into
the oven at 11 am while she was at church. My nephew came by for a visit
and we were chatting and I lost track of time / forgot. Not a major
problem, just advised brother and SiL that it would be a half hour later.
 
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