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Passover Lamb March 27, 2010

Posted by marksun in main dish.
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This year I decided to roast a lamb leg for the seder dinner.  So D bought a 5.3 pound aussie lamb roast with the bone in.  Because this is passover I removed the bone for the ceremonial plate and roasted it separately.   Went with  the super simple James Beard recipe: ground pepper corns and rosemary on the outside,  no salt no garlic, save pan drippings and bone. The plan: slow roast at 325 on an open rack, shallow roasting pan,  remove at 325 deg internal temp about two hours later.  The 20 min per pound rule worked fairly well – roast went in cold into to a cold oven at 1600 (forgot to turn the oven on) and came out at 1735.  Saved the pan drippings for gravy and the bone for stock.

still in the oven with thermometer and bone

Leftovers: I hope there will be leftovers.  If there is enough the plan: enchiladas for scaps and chili if there is a steak sized chunk leftover. (There were plenty of leftovers)

To make this more fun, and because I have always wondered about this oven, I used my temp gun to check the oven (which is 50 degrees or so below the dial temperature).  The meat thermometer registered  145 degrees which and was indeed medium well done – too long but still OK.    The flavor was excellent however – don’t think I’d want much more for lamb.   Didn’t make a gravy this time but that would be excellent too.

References:

James Beards recipe: http://www.epicurious.com/recipes/food/views/Roast-Leg-of-Lamb-20030

Cooking time chart:  http://www.recipetips.com/kitchen-tips/t–908/lamb-cooking-times.asp