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HELP

a
amdoyne Sep 25, 2007 03:36 PM

I'm making this recipe:

http://www.epicurious.com/recipes/foo...

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.

thanks

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    Val RE: amdoyne Sep 25, 2007 04:11 PM

    DOH! I may be too late...med rare temp is 145 (from my resources, others may disagree),...
    medium temp is 160. Please let us know what happened! Recipe looks SO delicious!

    1 Reply
    1. re: Val
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      amdoyne RE: Val Sep 27, 2007 12:21 PM

      I cooked it up to 150 then let it rest. the nuts were put on at about 120. it was fantastic. The lamb was so moist and tender and the crust was perfect. it was very difficult to get out neatly though, so it wasn't so rpetty sitting on the platter.

    2. blue room RE: amdoyne Sep 25, 2007 04:13 PM

      andoyne, the recipe calls for a 10 lb. roast which becomes 4 1/3 lbs. when bone, fat is removed. So yours is about 2 lbs.?
      To cook the meat safely it should be 145F for rare, 160F medium, 170F well done.

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