| Roasting Leg o' Lamb, Temperature? - CLICK HERE for the Cooking Forum Index |
| Richard's ~JA~ |
First off, thanks for being here with always good advice. I'm roasting
a 3.23 lb. leg o' lamb today, and I've just put it in a 400 degree oven,
immediately turning the oven fdown to 350. If it matters, the lamb is
slathered with fresh minced basil, fresh minced terragon, dried garlic
and onion crumbles, peanut oil, fresh lemon juice, sea salt and cracked
pepper; all of which I will later baste with. I finally bought an
instant read meat thermometer, where comes my need for help. I'm
thinking that for medium rare I should remove the lamb from the oven at
a temperature of 135, letting it sit for about the ten minutes I will be
heating up leftovers of pattypan squash and roasted red spuds with fried
onions. Will my imagined temperature of 135 degrees when removing from
the oven for a final of medium rare be correct?
Picky ~JA~
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| Edwin Pawlowski |
"Richard's ~JA~" <JeanineAlyse29@webtv.net> wrote in message
> I'm
> thinking that for medium rare I should remove the lamb from the oven at
> a temperature of 135, letting it sit for about the ten minutes I will be
> heating up leftovers of pattypan squash and roasted red spuds with fried
> onions. Will my imagined temperature of 135 degrees when removing from
> the oven for a final of medium rare be correct?
>
> Picky ~JA~
Sounds about right to me. I take it off at 135.
Ed
esp@snet.net
http://pages.cthome.net/edhome
>
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| Richard's ~JA~ |
esp@snet.net (Edwin=A0Pawlowski) offers....
>Sounds about right to me. I take it off at
>135.
That is just what I did, and was quite pleased with the outcome.
However, the marinade and basting combination I used will just not do.
Six of one, half a dozen of the other regarding the tarragon or the
lemon juice I did not care for, but methinks the old standby of merely
punching slivers of garlic into the meat, along with simply salt and
pepper lends to a far better flavor. Oh well, I learned some time ago
that lamb leftovers shredded and stir-fried with black pepper, cumin,
minced garlic and onion bits make the basis for the really terrific
tacos I will enjoy during the week.
Picky ~JA~
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| Bob (this one) |
Richard's ~JA~ wrote:
> First off, thanks for being here with always good advice. I'm roasting=
> a 3.23 lb. leg o' lamb today, and I've just put it in a 400 degree oven=
,
> immediately turning the oven fdown to 350.=20
Fairly standard technique. Makes for a good coating.
> If it matters, the lamb is
> slathered with fresh minced basil, fresh minced terragon, dried garlic
> and onion crumbles, peanut oil, fresh lemon juice, sea salt and cracked=
> pepper; all of which I will later baste with.=20
Probably too much complexity for lamb. Basil and tarragon are too=20
subtle. Lemon juice too pungent. Peanut oil is ok, but I'd still opt=20
for olive. Why dried garlic when fresh will provide a fuller, rounder=20
flavor. What are onion crumbles?
Here's one place where tried and true recipes work best. Oil, garlic,=20
rosemary...
> I finally bought an
> instant read meat thermometer, where comes my need for help. I'm
> thinking that for medium rare I should remove the lamb from the oven at=
> a temperature of 135, letting it sit for about the ten minutes I will b=
e
> heating up leftovers of pattypan squash and roasted red spuds with frie=
d
> onions. Will my imagined temperature of 135 degrees when removing from=
> the oven for a final of medium rare be correct?
No. The meat will continue to cook with residual heat. The finished=20
temp will be more than 140=B0F. You don't say if it's boned ot not. If=20
bone-in, the thin meat at the bone will be overdone by a good bit. Id=20
pull it at 127=B0 - 130=B0 and let it rise to 135=B0 - 138=B0F.
Medium-rare means a warm *red* center. Medium is a warm *pink* center.
Pastorio
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| Richard's ~JA~ |
Bob@nospam.com (Bob=A0(this=A0one)) Pastorio comments....
>Fairly standard technique. Makes for a
>good coating.
Learned here, I'm sure, and this high begin with immediate turn-down
never fails lending to a deeper cooked in and best outer coating of
seasonings.
>Probably too much complexity for lamb.
>Basil and tarragon are too subtle. Lemon
>juice too pungent. Peanut oil is ok, but
>I'd still opt for olive. Why dried garlic
>when fresh will provide a fuller, rounder
>flavor. What are onion crumbles?
The peanut oil was simply to learn if I like it better than olive oil,
though I could not discern with the too tart lemon. Complete agreement
on the subtlety of the basil and tarragon that are better left to become
"stars" alone. Dried garlic simply because I had no fresh, and I call
the dried onion that is chunkier than powdered, though in smaller pieces
than fresh-minced, crumbles.
>Here's one place where tried and true
>recipes work best. Oil, garlic,
>rosemary...
My tried and true will be a definite go back to...oil, fresh garlic
slivers punched in, Tellecherry pepper flakes and sea salt.
>The meat will continue to cook with
>residual heat. The finished temp will be
>more than 140=B0F. You don't say if it's
>boned of not. If bone-in, the thin meat at
>the bone will be overdone by a good bit.
>Id pull it at 127=B0 - 130=B0 and let it rise to
>135=B0 - 138=B0F.
Roasting this bone-in to 135=B0 and counter-sitting while the side
dishes were heated had the lamb looking warm pink, as I'd wanted, but I
do agree that a bit of a lower temperature will be used next. Being the
only one eating here, a little more rareness than perhaps wanted for the
"first feed" can be overcome by enjoying the outer areas, while the
pinker center will be reheated with some additional seasonings for the
lamb tacos I learned by accident to love.
Thank you so much for adding your comments, Bob.
Picky ~JA~
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| sf |
On Sun, 4 Jul 2004 22:46:21 -0700, JeanineAlyse29@webtv.net
(Richard's ~JA~) wrote:
> methinks the old standby of merely
> punching slivers of garlic into the meat, along with simply salt and
> pepper lends to a far better flavor.
Do that and try a sprinkling of dried thyme next time.
Practice safe eating - always use condiments
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| Richard's ~JA~ |
Regarding the following on roasting leg o' lamb:
>"methinks the old standby of merely
>punching slivers of garlic into the meat,
>along with simply salt and pepper lends
>to a far better flavor"
>>sfpipeline@comcast.net (sf) offers,
>>Do that and try a sprinkling of dried
>>thyme next time.
I do have thyme growing here, so could fresh minced work best, or does
it need to be dried?
Picky ~JA~
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| Donna Rose |
In article <20014-40EA063D-685@storefull-3198.bay.webtv.net>,
JeanineAlyse29@webtv.net says...
> I do have thyme growing here, so could fresh minced work best, or does
> it need to be dried?
>
>
Fresh thyme absolutely will work - I prefer it over the dried stuff.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
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| sf |
On Mon, 5 Jul 2004 18:54:05 -0700, JeanineAlyse29@webtv.net
(Richard's ~JA~) wrote:
> I do have thyme growing here, so could fresh minced work best, or does
> it need to be dried?
I always have dried on hand, so that's what I use. If you
have fresh, give it a try. It will be a bit milder than
dried.
Practice safe eating - always use condiments
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