The autumn has arrived, and with the lamb has come to the meat disk in the local markets.
There's just something about the cooling temperatures, fall colors, root veggies coming to the store, that makes me want to get into that lamb action as well. I have mentioned before that it is not my first choice of a protein, but couple times a year, it hits the spot.
This was actually a very simple, yet tasty meal. I sauteed some bell peppers, had the last cherry tomatoes from my own kitchen window garden, and cooked whole grain rice adding a dash of cinnamon to it.
The lamb itself was vacuum-packed with fresh rosemary before preparing it. At the time it was prepared for the oven, I rubbed to it a herb+garlic mix in olive oil, with thyme, sage, chives and powdered garlic.
I have previously posted these directions to preparing lamb -
1.Take the meat out of the refrigerator an hour before cooking to let it come to the room temperature for more even cooking.
2.Rub the meat with olive oil, salt, and pepper on a rack in a roasting pan
3.Broil the leg of lamb for five minutes on both sides, until it looks seared and brown.
4.Take it out of the oven. Turn the oven to 160 C/325 F.
5.Rub the minced garlic and rosemary into the meat, evenly coating it. I have seen people inserting whole cloves of garlic into the meat, but when you pierce the meat, you loose juices from it while cooking it. I would always use minced garlic.
6.Loosely cover the pan with an aluminum foil, and set in the middle of the oven for about an hour.
7. Remove the foil after an hour and take the temperature of the lamb. If the lamb has come to the temperature of 57 C / 135 F, you can take it out of the oven, remember it will continue cooking while it rests.
If the lamb has not reached the desired temperature, keep cooking it, and check the temperature every 20 minutes.
8. Let the leg of lamb rest for 15 minutes before carving it.
Internal Temperatures for Bone-In Leg of Lamb
All of these cooking times take into account the fact that we broil the lamb first to sear it.
They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally. It's best, especially if you like rare or medium-rare lamb, to take it out at a lower temperature.
REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the lamb reaches your desired internal temperature.
Roasting Temperature: 160 C / 325°F
Rare: 52 C / 125°F (about 15 minutes per pound/500 g)
Medium-Rare: 55 C / 130°F to 135°F (about 20 minutes per pound/500g)
Medium: 60 C/ 135°F to 140°F (about 25 minutes per pound/500g)
Well-Done: 68 - 70 C /155°F to 165°F (about 30 minutes per pound/500g)
I hope you all have a great weekend, until next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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