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Medium well leg of lamb.

About how long do I roast a 4.12 lb lamb to achieve Med well? And what type of seasonings are good on it.? It is going to be served with mint sauce, not jelly. No sauce for me as i find it unpleasant but my bf likes it how his mother serves it, Med well and with sauce. I want some traditional tastes as I am not a giant fan of lamb.

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  1. I'm not a fan of the mint with lamb either, usually one taste does me. I like garlic, rosemary and lemon on lamb.

    Maybe try to get part of the lamb medium well and part of it still nice and pink in the middle. It might convert you to liking lamb.

    6 Replies
    1. re: kengk

      I would have the butcher bone it out and butterfly it. Take fresh chopped rosemary, juice of 1 lemon, cup of dijon mustard, 4 cloves of crushed garlic, cup of olive oil, tablespoon of salt and pepper. whip it all into a paste and smear on the lamb after the lamb is trimmed of fat and silverskin. Throw it on a grill until done to your liking. I know many people who don't like lamb due to the fact that they have only eaten it towards medium well/well and it gets just too dry. Flirt with medium and you'll love it. This recipe will have no leftovers no matter how much is on the serving platter after dinner. Everybody will be picking at it like wolves until the plate is clean. It's awesome.

      1. re: JNUNZMAN

        Glad I went with my instinct an bought fresh rosemary today as both of you say to use it

        1. re: suzigirl

          rosemary and lamb are one of those bedrock partnerships that will never be broken...it's a surefire pairing.

          I also agree to back it away from medium well -- a slightly pink, juicy leg of lamb, fragrant with garlic and rosemary, is a think of beauty.

          (I'll eat mint sauce, but I far prefer to leave it off)

          1. re: sunshine842

            I am already compromising with him as he wants it well. Well, well, well if he has his moms. We are doing baby steps. He eats med rare beef now. We'll get there.

            1. re: suzigirl

              We are no lovers of mint sauce as it gets everywhere on the plate, so everything tastes pretty much identical. At least mint jelly stays more or less in one place and can be added to each mouthful as desired.

              1. re: Robin Joy

                mint sauce can be served on the side too. I am bored to death with rosemary and find a nice fresh mint sauce a thing of beauty.

    2. Depends on bone-in, boneless, and which part of the leg. See the chart here: http://www.recipetips.com/kitchen-tip...
      And while I'm a huge fan of garlic and rosemary when grilling lamb, if it's to be roasted and served with a mint sauce, I'd stick to simpler seasoning.

      1. It really depends on whether the roast is boneless or not, and at what temperature you set your oven for..... rolled and ted roast take longer than flat pieces of meat as well.

        6 Replies
        1. re: fourunder

          Boneless, rolled and tied, 325. And I brought the roast to room temp

          1. re: suzigirl

            The general guideline for the Sirloin Portion is 35 minutes per pound at 325*, or boneless at 25 minutes per pound...so you are looking at approximately1.7- 2.3 hours.....I would check your temperature probe at the 1 3/4 hour mark to see how it is progressing. I suggest you roast to 160-65, pull the roast and let it rest for a minimum 20 minutes. By then the temperature should rise above 165 and under 170*, the latter mark for Well-Done Temperature.

            1. re: fourunder

              Very helpful. I have cooked him two prior to this in the Ronco rotisserie and not come near what he likes from his moms. Way to underdone for his taste.

              1. re: suzigirl

                can you cut off a hunk for you at medium, then put the rest in to medium well? (or the other way round - slice it at medium, then put his slices back in to continue cooking)

                Just trying to figure how you could not subject yourself to overdone lamb.

              2. re: fourunder

                Btw, I have to parrot Thewat from the thread about other things to do with a sirloin roast. You are very helpful here and on other threads. Thanks.

                1. re: suzigirl

                  Thanks for the kind words.....it really is my pleasure and it seems it can also help me stay out of trouble by limiting my participation on the other boards

          2. For what it is worth, I find well done lamb much stronger than medium-rare to medium. So, you might consider doing a boned leg that is untied which will give you a range of temperatures.

            1 Reply
            1. re: JudiAU

              I have noticed that, too. That is why I like the crackle so much.

            2. The difficult question to answer is the OP's wish to have "traditional tastes". The difficulty is that lamb is used so widely across the world that there are many "traditional tastes", depending on region and culture.

              Where I am, traditionally lamb (whether leg or shoulder) is roasted on the bone, to "pink". To my mind, anything rarer is not a thing of joy. Served with gravy and mint sauce. Occasionally, we give it an "eastern Mediterranean" treatment. However it's prepared, it's important not to use strong seasonings with it as it will overpower the delicate taste of the meat. Mutton or hogget can take stronger as it is more mature meat.

              As for cooking that size, I'd give it 20 minutes at 220, then reduce the heat to 160 and cook for 15 minutes per 500g. You may want to go for 17 minutes per 500g to achieve the "medium well"

              1 Reply
              1. re: Harters

                He and his family are from Essex England and also likes it served pink with gravy and mint sauce as well. And I did a decent job as I received rave reviews for the first time. Thanks chowhounders for the help!!!!