![]() ![]() Mix the salt and pepper with 3 tablespoons minced fresh thyme leaves or 1 1/2 tablespoons dried, 1 tablespoon minced garlic and 1 tablespoon minced or grated orange zest. ![]() Serve with the vegetables and pan juices. Let it rest for a few minutes before carving. When it reaches 130☏ for medium-rare (125☏ for very rare) - check it in several places - it is done (total cooking time will be less than 1 1/2 hours). Continue to check every 10 minutes, adding a little more liquid if necessary. After about 1 hour of roasting, check the internal temperature of the lamb with an instant-read thermometer. Check the vegetables if they're dry, add another 1/2 cup of liquid. Roast the lamb for 30 minutes, then turn the heat down to 350☏. Put it in a roasting pan and scatter the vegetables around it moisten with 1/2 cup of the stock. Remove as much of the surface fat as possible from the lamb rub the meat all over with salt and pepper. One 5- to 7-pound leg of lamb, preferably at room temperatureĢ pounds waxy red or white potatoes, peeled and cut into 1 1/2-inch chunksġ/2 cup chicken, beef or vegetable stock or water, plus more as needed Other cuts and meats you can use: thick cuts of London broil or flank steak. You can also use any of these with boned leg - just cut the cooking time by about half. The main recipe is classic and basic, but I prefer the wonderfully strong-flavored variations. ![]() Time: About 1 1/2 hours, largely unattended ![]()
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