Hello all,
I have roasted alot of different things, but my hands-on experience with lamb has been limited due to taste preferences of the clientelle of this area.
Today, we had roast leg of lamb on special, and I was called on to roast it. Heres what I did, the results were mediocre, I felt that there could be better.
1.) About 10 lb leg of lamb, already tied; I rubbed it with tuscan & montreal blend seasoning, a little dried thyme.
2.) I placed it in a 2 inch hotel pan with a grid tray liner with mirepoix underneath; placed in middle of a 350 convection oven.
3.) 1 hour later, mirepoix is caramalizing, interior temperature is 40, I thought my thermometer was wrong, I calibrated it, still 40.
4.) 45 minutes later, mirepoix is black burnt, I shake my head, discard, check the temperature, 80, move to a clean lined hotel pan and throw back in oven.
5.) 45 minutes later (total cooking time 2.5 hours so far), seasonings are starting to burn, but interior temperature is only 110. For fear of buring the seasonings completely, I pull it out and decide to heat up individual slices to order in a pan sauce.
Heres what I thought I could have done to make it better. Lower oven temperature, wrap the lamb in foil. Any other suggestions? Is it my imagination, or does lamb seem longer to roast as opposed to more common proteins like beef?
I have roasted alot of different things, but my hands-on experience with lamb has been limited due to taste preferences of the clientelle of this area.
Today, we had roast leg of lamb on special, and I was called on to roast it. Heres what I did, the results were mediocre, I felt that there could be better.
1.) About 10 lb leg of lamb, already tied; I rubbed it with tuscan & montreal blend seasoning, a little dried thyme.
2.) I placed it in a 2 inch hotel pan with a grid tray liner with mirepoix underneath; placed in middle of a 350 convection oven.
3.) 1 hour later, mirepoix is caramalizing, interior temperature is 40, I thought my thermometer was wrong, I calibrated it, still 40.
4.) 45 minutes later, mirepoix is black burnt, I shake my head, discard, check the temperature, 80, move to a clean lined hotel pan and throw back in oven.
5.) 45 minutes later (total cooking time 2.5 hours so far), seasonings are starting to burn, but interior temperature is only 110. For fear of buring the seasonings completely, I pull it out and decide to heat up individual slices to order in a pan sauce.
Heres what I thought I could have done to make it better. Lower oven temperature, wrap the lamb in foil. Any other suggestions? Is it my imagination, or does lamb seem longer to roast as opposed to more common proteins like beef?