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  #1  
Old 04-18-2014, 09:44 PM
monte07 monte07 is offline
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Going to try a boneless leg of lamb for Easter. Any suggestions?

Thanks,
Rich.
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Old 04-18-2014, 11:23 PM
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yummy!

i hit mine with dijon mustard, garlic, olive oil and rosemary...then roast slow and low. no mint...
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Old 04-18-2014, 11:50 PM
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Lamb has a pretty delicate flavor. primo's recipe sounds good but I would go with just salt and pepper. When cooking you don't want to go past medium rare. Low and slow just like the man said. Set the oven for 300-325 and pull the roast when it gets to 125. Let it sit for about 20 minutes after. Although mint is traditional with lamb I personally do not like the combination. Maybe mint jelly on the side for the traditionalists?

Treat it like a very expensive prime rib roast and you should be fine.
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Old 04-20-2014, 11:50 AM
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Thanks.
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Old 04-21-2014, 05:44 PM
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i have it butterflied at the butcher and then cook it on the weber kettle grill using the indirect method.
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