BUTTERFLIED LEG OF LAMB

 FROM:   Butterflied Herb-Roasted Leg of Lamb - Savor the Best

How long do you cook a butterflied leg of lamb?

Since the bone is removed and the meat lays flat, a butterflied leg of lamb cooks fairly quick. It will only take 25 to 35 minutes to roast this butterflied leg of lamb at 425°F. The time will vary slightly depending on the thickness of the lamb and how “done”  you like it.

For best results, we recommend an instant-read thermometer and the following guide so you can cook your leg of lamb to perfection. 

1. Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
2. For Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
3. Medium: 140° to 145° F – center is light pink, outer portion is brown
4. For Medium Well: 150° to 155° F – not pink at all
5. Well Done: 160°F and above – meat is uniformly brown throughout

I put it in a 425 degree heated oven with an eggplant dish along side of it.  It was still a bit undercooked and I put it back for about seven minutes more.  It came out just great.  The timing may have been affected by my cooking the eggplant at the same time.

March 5, 2021

the package said cook at 325 for ten minutes per pound.  This was two and a half pounds, so that would be 25 minutes.  However, that is a good bit different than my other try which was about the same time but at 425.

I had a fairly small piece of lamb.  I added a chicken breast to the roasting dish.  The lamb was done in the time and was very juicy as Elizabeth wanted it out before it was cooked any longer.  Wise.  The chicken I left in the oven, but turned the oven off.  

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September 15, 2021

Today's cut was about three pounds and did not unroll.  It was just a roast.

We just discovered that we should not take off the meshing, but cook the roast in the meshing.

I marinaded the chunk in a bowl of olive oil and black pepper.  I  poked the meat and inserted cloves of garlic, using two full heads of garlic.  That did leak flavor into the meat.

Elizabeth cooked it for a half hour at 450 and then for an hour at 325.  It came out underdone and we microwaved our plates with the undercooked russets for a couple minutes.

It was very good.  We took the rarest center part and put it in the oven for another fifteen minutes.  

It is still rare, but very tasty.

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