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Hi everyone!
We have a boneless leg of lamb that is held together in butcher's twine. There is some fat on the outside, but not a lot. We'd like to roast it so that the outside is crispy, but the inside is rare to medium rare.
First thought is to sear it in some hot oil on stove, then place onto a rack in a baking dish, sprinkle with herbes de provence and maybe garlic slices, and finish it in a slow oven, like 250 degrees.
Does anyone have some suggestions?
Thanks!
SK
We have a boneless leg of lamb that is held together in butcher's twine. There is some fat on the outside, but not a lot. We'd like to roast it so that the outside is crispy, but the inside is rare to medium rare.
First thought is to sear it in some hot oil on stove, then place onto a rack in a baking dish, sprinkle with herbes de provence and maybe garlic slices, and finish it in a slow oven, like 250 degrees.
Does anyone have some suggestions?
Thanks!
SK