Gotta fess up here a bit bro...most of my lamb tasting experience was when I was in the Navy on board a ship or two. It was served up with mint jelly...the most horrible stuff I've ever tasted in my life. I HAVE had a decent rack on occasion at a nice restaurant that was pretty good washed down with a nice Cabernet.
well there you have it! go getcha some lamb chops and sear them then roast them for about 5 minutes standing on the bone like i did. mini sweet t-bones with nuthin but black pepper! you will do them again!
Rick - what'd you rub the leg with and what temp did you go to. Gotta try this - been debating for awhile - but I'd like some facts @ $4.99 lb. Looks to good to pass up! Nice looking meat and pics.
those had two different marinades about 2 hours prior to roasting at about 375-400 dome for about 2 hours till around 140-145.
one marinade was a cuban grilling paste i got on sale for $2 (regular price $10 :biggrin
at williams & sonoma and it has garlic, lime juice, grapeseed oil, roasted jalapeno, sherry vinegar, cilantro, oregano, parsley, cumin, salt, black pepper, lime oil, and cayenne in it.
the other i threw together in the mini food processor and had garlic, shallot, olive oil, lemon juice, rosemary, herbs de province, and black pepper.
do a search in google for leg of lamb recipes and you'll find several to choose from...
Rick when will you make your big debute on the food channel? I'm not kidding your stuff looks better than most of the food they show on Tv You also good at describing your food this is no chit.
ah, go on :icon_blush:
my stuff is amateur at best, but thanks, man
