Took out a LAMB roast from the freezer
Took out a LAMB roast from the freezer
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17 OP
~ 9 years ago
Mar 19, '15 8:56am
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yesterday for tonights supper. It was in the icebox all night and will be thawed out for supper. At around 4 I will take it out to rest and get close to room temp. We have not had lamb in a while so its a treat. Its a leg portion so its a good sized hunk of meat.Lamb is a very tender cut, and expensive so I take a bit more care in cooking it.First I rub good quality olive oil all over the leg. I will then brown the entire thing turning frequently until the entire leg is a nice light golden brown. I guess you could broil it as well, I just do it in my big ol cast iron skillet ( a heavy 22 incher) after its golden brown I season with Kosher salt, fresh black pepper, fresh crushed garlic several cloves and some fresh rosemary haf doz sprigs cut up. I rub this all over the leg. I then put it back in the same skillet and tent it with some foil so the herbs dont burn. Oven is set to 325 degrees for about an hour. After an hour remove it and take its temperature. I want mine to be at 135 degrees or a bit more.... which is medium rare to medium. I dont like lamb rare but cooked and pink.FYIRoasting Temperature: 325°FRare: 125°F (about 15 minutes per pound)Medium-Rare: 130°F to 135°F (about 20 minutes per pound)Medium: 135°F to 140°F (about 25 minutes per pound)Well-Done: 155°F to 165°F (about 30 minutes per pound)If you need too, continue to cook it uncovered till it reaches the temp ya want.Remember it will still cook for a bit after you take it out. I let mine rest for at least 30 minutes.I take the trouble to use the thermometer as it will guarantee success. This is not a 5 dollar pork roast. Mine will look just like the pick below I found on google...This is the degree of doneness we like. FYI, Leftovers can be frozen. Just wrap in foil. DONT microwave it later. heat in the foil to warm up and serve. Wrap individual portions to freeze.Its just me an Jan so we will be freezing some of the leftovers. Homer gets the bone.I also make a mint pesto to go with this...4 packed cups mint leaves1/3 cup blanched almonds2 garlic cloves, roughly chopped1/4 cup olive oil, plus more if necessaryKosher salt and freshly ground black pepperBlend all the ingredients in a small food processor or chopper until finely chopped. If not using immediately, store in the refrigerator with plastic wrap completely covering and touching the surface of the pesto to prevent oxidization. This will oxidize quick so I only make what I use for supper. You can put in a small squirt of lemon juice to help retard this. Its good stuff and ez to make. Goes so well with the lamb.Hope ya'll enjoy. Try some lamb. 4951
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13
~ 9 years ago
Mar 19, '15 9:05am
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Removed By Request 4951
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17
~ 9 years ago
Mar 19, '15 9:09am
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I love lamb, I love mutton even more, but you can[t ever find mutton any longer. 4951
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16
~ 9 years ago
Mar 19, '15 9:09am
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Removed By Request 4951
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~ 9 years ago
Mar 19, '15 9:35am
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I find lamb is more plentiful, and on sale, this time of year. Â And with the leftovers, you can make shepherd's pie. 4951
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13
~ 9 years ago
Mar 19, '15 12:11pm
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here in Kentucky lamb is $12.99 a lb & the chops are so small it would take 3 to make a meal for one person . Lamb roast is $14.97 a lb.... too expensive for our table ,,,but it sure does look good ...yummy ! 4951
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17 OP
~ 9 years ago
Mar 19, '15 1:38pm
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WOW! That is steep. We found this one for 7.99 pound 4951
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10
~ 9 years ago
Mar 19, '15 2:53pm
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We have an agreement at my house - I won't make him eat lamb & he can't make me eat venison. It's been going good for about 25 yrs. 4951
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