Please help needed- boneless leg of lamb

O

on the road again

New member
Thanking you in advance.

I found this yummy recipe here: http://tinyurl.com/3nzl2hm to have
for Easter dinner, but...COSTCO only had boneless leg of lamb and I
just came home with that. I have no idea of how to adapt a boneless
roast of lamb to this recipe. I haven't cooked lamb in years. I am
hoping that some of you fabulous RFC cooks could offer me some help.
It was pricey ($5.99/lb) so I don't want to ruin it:).

Again, TIA!

with aloha,
Cea
 
On 21/04/2011 9:14 PM, pure kona wrote:

It is similar to a recipe I used a few years ago for rack of lamb, and
it was good.

I think that the only thing you would need to do would be to reduce the
cooking time a bit.
 
Dave Smith wrote:

If anything, the boneless LOL should be even better since it will allow
the marinade to reach the inside areas of the meat if you leave it
untied during marinating. You'll need to tie it up with some string
before roasting to hold it in leg shape.
 
On Thu, 21 Apr 2011 21:19:52 -0400, Dave Smith
wrote:


Thank you Dave of the great last name:^). I would still do the
initial high heat cooking, you think? I will keep an eye on it indeed.
Greatly appreciated.

aloha,
Cea
 
On Thu, 21 Apr 2011 20:40:02 -0500, "Pete C."
wrote:


Oh that is a terrific idea. I had not thought of that but I will get
some string around it after marinating and before roasting.

Thanks very much.

aloha,
Cea
 
On Thu, 21 Apr 2011 20:40:02 -0500, Pete C. wrote:


The boneless legs at CostCo come netted. It would be easy to let some
marinade into the inside of the leg and then drain it out slightly
before cooking.

I would leave the netting in tact the whole time.

-sw
 
"pure kona" wrote in message
news:[email protected]...

I'd not change anything in the process but instead of time, I'd go by a
thermometer for the finish time. The 140 recommended is about right, but
I'd probably pull it at 135. Better under than over done.

We use the boneless leg a few times a year. In the summer, I cook it on the
grill laid open instead of rolled.

BTW, my wife loves the Kona. Best coffee she's ever had.
 
"pure kona" wrote in message
news:[email protected]...
This is a terrible recipe. You never, never, cook a good leg of lamb to
145F. You'll have tasteless dried out meat questionably identifiable as
lamb.
These Costco boneless lambs are usually from New Zealand. They're good, but
more assertive tasting than the better lambs from Iowa. They need minimal
seasoning; leave the dijon out. Leg of lamb should be eaten rare.
1. Untie it and take it apart.
2. carefully trim all the connective tissue membrane on the surfaces of
the meat, inside and out. Salt gently and tie the roast back together.
3. Make small vertical stabs with a paring knife on the surface of your
roast. Into each stab place a fragment of fresh rosemary and a slither of
fresh garlic.
4. Cover surface with olive oil.
5. Into oven at 400F, immediately turn oven to 275F and roast until
internal temp is 120F at most.
6. Rest 15 minutes.
7. Carve and eat.

Kent
 
Thank you Ed! I am so happy about the coffee! Your wife has great
taste- of course:) It is all we do...

Thanks for the tip here! I will keep the temp as you say 135 degrees.
Only having 2 other people and I want it as good as it can be!

Thank you!

aloha,
Cea
 
On Thu, 21 Apr 2011 21:49:32 -0500, Sqwertz
wrote:


Thank you. I have not yet opened it and frozen it for 2 days before
Saturday. It was $34 and I want it right:)

Okay I'll see what I have and if it is netted, I'll just add the
marinade and squiggle it around.

Much appreciated.

aloha,
Cea
 
On Thu, 21 Apr 2011 20:09:15 -0
Thank you Kent. I will take your ideas into my cooking. I promise to
not over cook it.
I appreciate your answering.

with aloha,
Cea
 
pure kona wrote:


I would just follow the recipe until the desired internal temperature is
reached. Personally, I'd aim for 125-130?F (52-54?C) at most, not for
145?F (63?F) recommended in the recipe.

Victor
 
On Thu, 21 Apr 2011 18:03:52 -1000, pure kona wrote:


You need to cook lamb to more than 120F. And at 275F the temperature
will not rise considerably when you take it out. 132-135 is the right
temperature for removal from the oven when cooked at 275F-300F,
IMNSHO. Kent often doesn't know what he's talking about.

And I prefer New Zealand lamb (stronger tasting) to anything raised in
the U.S.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...
You want your lamb to be 125F on the table. Iowa lamb at an internal temp of
135F on the table is almost overdone.
This applies to bone in Iowa lamb. Boneless New Zealand lamb isn't what Iowa
lamb is. Our lamb is more delicate. That's a matter of choice, of course.

Kent
 
"pure kona" ha scritto nel messaggio


In general I don't find a great deal of difference between the two meats and
use the opportunity to get some of wat goes outside the leg inside the leg,
then re-rolling it and cooking. Occasionally I open it up and grill it
flat, which is very speedy.

Lamb is young and tender and doesn't want much cooking, so watch it
carefully. If you don't have a probe thermometer, maybe this is the time to
get one? I would find 145?F too cooked, but most wouldn't.

Boneless is much easier and more elegant to carve at the table, but I'd miss
those bones for broth for making lamb risotto.
 
"pure kona" wrote in message
news:[email protected]...
Cea, as you see there are multiple opinions about this. Look at:
http://www.reluctantgourmet.com/blog/meat-recipes/roast-boneless-leg-of-lamb/
In the photo the lamb to me is overdone. It's lost it's pink and it's subtle
flavor. Most, I feel, bake leg of lamb to a temp. too high. You want it to
be pink. I bake all of my lamb indirectly over charcoal, starting hot to get
a surface char, and then reducing to a very low temp to slowly bring the
internal temp. to 120F. Then it goes into a warming oven[about 150F] and
rests about 30 minutes until the internal temp rises just above 125F.

Kent
 
On 21/04/2011 10:53 PM, Ed Pawlowski wrote:



We get it more often than bone in. One of the local grocery stores often
has small chunks of it for sale. It costs a little more per pound than
bone in but there are only two of us and I don't want to have a ton of
leftover lamb. They are pretty good.
 
On Fri, 22 Apr 2011 07:15:28 +0200, "Giusi"
wrote:


Wow, thank you Victor, Kent and Giusi and ALL of you who have given me
great ideas and lots of confidence! I really appreciate it and will
note all of your suggestions on my recipe paper. I already feel so
knowledgeable and I will be successful because of all your input!

Many many thanks to you great cooks for your invaluable help!

aloha,
Cea
 
On Thu, 21 Apr 2011 23:00:42 -0700, "Kent"
wrote:

OMG Kent, just read that whole lamb blog! Interesting and I picked
up a few more hints. Thanks for the link.

aloha,
Cea
 
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