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blade lamb roast 10.6 lb

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I wanted a leg of lamb, but the store didn't have any. Instead, they offered me a blade lamb roast, for $3.50 a lb if I took the whole thing. I'm only feeding 6 adults and 2 toddlers! I bought it anyway, we like leftovers.

The problem is, I've never even heard of a blade roast before, much less cooked one.

Looking at it, the thing looks like a small prime rib, so I was thinking I'd cook it in a similar fashion. I'm thinking of coating the outside in a horseradish, salt, and pepper crust. Then roasting it at 500F for 15 minutes and 325F for 2 - 3 hours, until it comes it 130F.

How does that sound? Any suggestions?

First course is a spring pea soup. I'm planning to serve roasted potatoes, and broccoli with the lamb. I have a red table wine from Greece that we've had before and really enjoy.

Thanks.

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  1. From a quick google, I believe this is the same as a lamb shoulder roast. Check out this thread of mine. It was amazing.

    http://chowhound.chow.com/topics/649524

    1 Reply
    1. re: c oliver

      Oh, that sounds great! But I don't have 8-10 hours. I'm serving this tonight. I decided to go very traditional. I studded it with garlic & rosemary, squeezed a lemon over the whole thing, and of course salt & pepper, and am roasting it at 325 F to 130F. I may turn it up to 500 for the last few minutes, I may not. ;)