user-6919842| 11/06/2019
This is a worthwhile roast, but I agree with CSolar. The cooking time is off. I would also note that a well balanced boneless leg is nearly impossible to pound down to 1 1/2 inches thickness. I pounded the roast down to 2 inches, which was a struggle.
For cooking times, I cooked the roast at 500 degrees for 20 minutes to give the lamb a good sear. I did not pan sear the roast. I just prefer the high-heat oven method. I then lowered the oven temp to 325 degrees and roasted the 6 lb leg for about 50 minutes. I cook by meat temperature, not time. So, I pulled the roast when the center of the leg was 126 degrees, which is a nice medium rare.
Write a Review