Cooking a leg of LAMB !?!
Cooking a leg of LAMB !?
When I roast the Lamb in the oven, should I cover it in aluminium folie? ...if not, how should I roast it?
Answers: I have a suggestion. Wrap the lamb on aluminum foil. Before you SEAL the edges, put in onions, garlic,,,etc. About 10 minutes before you serve it, place it under the broiler at high heat to get a crust on it. Check out a l l r e c i p e s.dot.com. Good luck. okay, well i happen to be a professional chef who graduated from The California School of Culinary Arts, and my suggestion to you would be to sear the outside on high heat in as big of a saute pan as will fit the entire leg. then after its been seared in (usually oil, but butter is okay too) on ALL sides and is golden brown, place it on a wire roasting rack INSIDE a roasting pan on any side (your preference) and in the BOTTOM of the pan, place thyme, rosemary, garlic, onions, possibly red potatoes and some orange slices (if desired), starting with the onions and garlic, then adding potatoes and herbs, deglazing with red wine (Chianti preferably) and adding some stock or water. place the whole thing in a 375-400 degree oven (depending on variances of time, service, etc...) and cook until the internal temperature is around 140 (med. rare), to 170 (well done)(this is depending on how well or not you like it). as it cooks, dont forget to baste every 30 minutes or so, this will create a fabulous crust or "crispy skin" on your leg of lamb. let rest for 15 minutes or so once tested done, and enjoy!!! follow this for a perfect leg of lamb.wash and dry the lamb,rub with seasalt,and course black pepper adjust pepper to taste.with a sharp knife cut slits in the fat on the top of the lamb,and insert sprigs of fresh rosemary,place the lamb in a roomy roasting tray with a couple of inches of water,cover the tray with foil. place in a very hot oven 350 for half an hour,then turn down to about 180 roast for about 2-3 hours or until the meat is almost falling off the bone,the remove the foil,turn up the oven to high for about 20 mins to brown off the meat,allow it to rest with the foil loosely over for at least half an hour before serving.the juices in the roasting tray make delicious gravy Don't cover a leg of lamb in the oven as it will "stew" and lose its juices.
It's best to cook it on high for 10 minutes to brown and seal the juices in; and then reduce the temperature to just below moderate as lamb responds well to slower cooking temperatures.
It's also best to put in on a metal rack in the baking tray so it doesn't stew but I don't have one so I don't bother with that bit.
Cook for 30 minutes per 16 oz or 500 grams.
Check with a skewer towards completion time as many people like lamb more well done than others. Quality lamb is best served with a little pinkness to it.
Oh and don't forget to wrap in foil and let sit for 10 minutes before carving. That helps the juices set and the the lamb more tender.