How to get roast leg of lamb crispy?!
I want crispy on outside, tender inside!. I've seen several methods:
1!. high oven first, then turn down to complete cooking
2!. cook covered, then uncover to brown the outside
3!. grill outside at end of cooking
4!. sear in a pan before putting in oven
Which works best!?Www@FoodAQ@Com
1!. high oven first, then turn down to complete cooking
2!. cook covered, then uncover to brown the outside
3!. grill outside at end of cooking
4!. sear in a pan before putting in oven
Which works best!?Www@FoodAQ@Com
Answers:
The main thing you want to do to achieve a crispy skin, is render the fat out of the skin!.
Rotisserie is fantastic way to do this, it slowly cooks the lamb, allowing the fat to slowly render out of the skin on all sides of the meat!. The best crispy skin I have ever had was off a whole lamb rotisserie!.
I think you can achieve a similar result in a conventional oven!. Cook your lamb at a low temperature say 300 degrees F, prop up the leg on a bed of potatoes, or if you have a roasting pan with a grate that holds the meat off the bottom of the pan use that, and put potatoes in the bottom of the pan!.(the potatoes will absorb and cook in the dripping fat)
Towards the end of cooking, you can raise the temperature to crisp up the skin, (if you have a convection oven this would be the time to use the fan) if that doesn't crisp it up enough, try the broiler on low, it should do the trick!.
The main thing is to get that fat out of the skin because if its still there in the end, the fat will make it soft!.
Good Luck,!.!.!.now I want lamb!.Www@FoodAQ@Com
Rotisserie is fantastic way to do this, it slowly cooks the lamb, allowing the fat to slowly render out of the skin on all sides of the meat!. The best crispy skin I have ever had was off a whole lamb rotisserie!.
I think you can achieve a similar result in a conventional oven!. Cook your lamb at a low temperature say 300 degrees F, prop up the leg on a bed of potatoes, or if you have a roasting pan with a grate that holds the meat off the bottom of the pan use that, and put potatoes in the bottom of the pan!.(the potatoes will absorb and cook in the dripping fat)
Towards the end of cooking, you can raise the temperature to crisp up the skin, (if you have a convection oven this would be the time to use the fan) if that doesn't crisp it up enough, try the broiler on low, it should do the trick!.
The main thing is to get that fat out of the skin because if its still there in the end, the fat will make it soft!.
Good Luck,!.!.!.now I want lamb!.Www@FoodAQ@Com
ok heat a sautee pan really hot put 3 tbsp oil in and then add the leg!. let it sit for 1 minute or until it comes off with no resistance when u try to lift it!. do this all the way around then put it in a preheated 350 degree oven for 30 mins!. check it with a thermometer!. when it reaches 150 degrees its readyWww@FoodAQ@Com
Either 1 or 4
If you have a conventional oven use 1!.!.!.!.!!.!.!.cook it with lots of garlic and rosemary! Mmmm
serve with green veg, carrots, new potatoes and mint sauce!.!.!.Www@FoodAQ@Com
If you have a conventional oven use 1!.!.!.!.!!.!.!.cook it with lots of garlic and rosemary! Mmmm
serve with green veg, carrots, new potatoes and mint sauce!.!.!.Www@FoodAQ@Com
Put a little oil on before cooking and rub salt into the skin!.Www@FoodAQ@Com
not 1 or 4!.!.!.!.!.1and 4!!!!Www@FoodAQ@Com
aww you're gonna eat a baby lamb!?
:(Www@FoodAQ@Com
:(Www@FoodAQ@Com