I'm making this recipe:
but i could only get about half the size lamb they suggest.
I need advice as to what temp I should cook it to before I take it out, add the nut crust, and give the crust time to brown without over cooking the lamb.
it's been 25 min and it's at 82 degrees already (started at about 55degrees). I'm thinking I'll pull it out of the oven at 135, but I've never cooked a lamb shoulde rroast before.
Any advice or suggestions would be greatly appreciated!
I usually wouldn't be this frantic but I just got in a wreck on my bike and am kinda frazzled.