NEED HELP! 2lb boneless leg of lamb
Family of 3 ... wanted a leg of lamb. Thought 2lbs would be the right size for us. The problem is, it has been ages since I cooked a lamb roast (usually just do chops) especially one so small. I have no idea how to cook it. We want it medium rare.
Since it is so small, does that mean it will be done in less than an hour?
I would estimate about 20 minutes per pound in a 325 degree oven to reach 145 degrees internal temp. But you'll still have to watch it and check the temp. to be certain it's properly cooked.
If the bone's been removed, has the joint been rolled up into shape again or is it flat? When I cook a leg of lamb I sometimes remove the bone, 'butterfly' it into a flat open shape and then it roasts in a very short time - perhaps 45 mins. Obviously if it's rolled, it's therefore thicker and would take longer although it would still be ok rare so personally I wouldn't worry about using a thermometer for its internal temperature.
Incidentally, when cooking butterfly lamb, I usually smear it with mustard, oil and rosemary which makes a delicious flavour.
If it is a butterflied, boneless leg, it is best grilled. Will only take a few minutes on each side. Rub with a bit of olive oil, season with S/P, garlic ( can add your favorite herbs, too) and onto a hit grill . I had one a bit less than 2 pounds this past weekend, and it was delicious. I took it off the grill at 125 degrees, and let it sit, covered for about 10 minutes. It was perfect.