Discussion
If it is bone-in, leave it, as the bone helps retain delicious flavour and moisture.
If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
Papoo said:
If it is bone-in, leave it, as the bone helps retain delicious flavour and moisture.
If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
^^^ This. Though even if it's 'bone in', I'd stab it all over and stuff chopped garlic/rosemary in the holes. If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
This Nigel Slater recipe is very nice: http://www.guardian.co.uk/lifeandstyle/2005/mar/20...
miniman said:
Mobile Chicane said:
^^^ This. Though even if it's 'bone in', I'd stab it all over and stuff chopped garlic/rosemary in the holes.
^^^ That. I also like to stuff anchovies into the holes. Then cook as per Hugh Faintly Wittering's "Meat".Mobile Chicane said:
Papoo said:
If it is bone-in, leave it, as the bone helps retain delicious flavour and moisture.
If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
^^^ This. Though even if it's 'bone in', I'd stab it all over and stuff chopped garlic/rosemary in the holes. If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
Tis also nice with a curry paste mixed up with lemon juice basted over it
Raan! Not the one I use but this gives you the idea http://www.bbc.co.uk/food/recipes/database/raanmar... Serve with a Biryani.
ali_kat said:
Mobile Chicane said:
Papoo said:
If it is bone-in, leave it, as the bone helps retain delicious flavour and moisture.
If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
^^^ This. Though even if it's 'bone in', I'd stab it all over and stuff chopped garlic/rosemary in the holes. If it is boneless, it will be tied up. In this instance, I would untie it, let it flop open, and stuff with lots of chopped garlic, rosemary, a little EVOO, S&P. Keep it simple, so as not to detract from the delicious lamb flavour.
Tie it back up, coat with the same ingredients, maybe some mint and dry thyme too.
Roast it hot for 20 minutes, then down to low-med until the internal temp reads 130'f, for med-rare. 135 for Medium.
Let it rest (in a closed microwave) for 15 minutes, covered in foil.
Tis also nice with a curry paste mixed up with lemon juice basted over it
Or a paste made from a lemon or two, EVOO, a little dijon, lots of garlic and rosemary. Lemon on lamb is.......grrr...
RizzoTheRat said:
Raan! Not the one I use but this gives you the idea http://www.bbc.co.uk/food/recipes/database/raanmar... Serve with a Biryani.
Oh yes...I did this for an Indian Night - it was spectacular...real melt in the mouth stuff..The marinade is potent 
after blitzing it all up in the blender I opened the lid and it made my eyes water ! After cooking though was no where near as hot, just 'potent'This is the one I used...
http://www.recipesource.com/ethnic/asia/indian/who...
Or, if it's more mutton than lamb, you could try the roasting bag treatment. (Available from supermarkets.)
Shake a teaspoon of flour in the bag, along with a good grinding of s&p. Shake this up with the meat and roast for 4 hours (or more) on a low heat.
The flour and meat juices will have formed a lovely gravy in the bottom of the bag.
Serve (Kiwi style) with roasted sweet potatoes and steamed asparagus.
Delicious.
Shake a teaspoon of flour in the bag, along with a good grinding of s&p. Shake this up with the meat and roast for 4 hours (or more) on a low heat.
The flour and meat juices will have formed a lovely gravy in the bottom of the bag.
Serve (Kiwi style) with roasted sweet potatoes and steamed asparagus.
Delicious.
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