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May 17, 2014 12:58 PM

Costco Boneless Leg of Lamb - salad ideas

DH and I are trying to lose weight. We are also making an effort to continue eating real foods with lots of nutrients in them. As such, we've been doing a lot of salads. We are getting together with my father and stepmom on thursday, and I'd love to do something with part of this leg of lamb. I have one of those dorkfood sousvide temp controllers for my crock pot, and thought of cooking chunks of lamb at a lowish temp, then tossing them on a grill pan while I pan fry some falafel and assemble salads. Does this sound like it would be awful? Input on time/temp to sous vide pieces of lamb?

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  1. Seems to me if they are thin slices you don't need to sous vide before grilling. Leg can be served rare and is usually best when it is.

    If you must pre-cook, then I'd aim for no more that 120F before grilling. Time obvisously depends on chunk size.

    But I'd still go for thin slices, grilled but rare on the inside.

    1. Shish-kebabs, of the lamb, then skewers of vegetables like onions, zucchini, cherry tomatoes and then served over a wild rice pilaf...simple and classic.
      You might want to marinate the lamb the night before.
      If you want to reduce calories, and enhance nutrition, use brown rice and increase the variety of vegetables, and decrease the portion size of the lamb.

      3 Replies
      1. re: PHREDDY

        If you really want to lose weight and improve your health you should *increase* the lamb and veg and eliminate the rice completely.

        1. re: acgold7

          I would agree,, as we all know..."portion control"

        2. re: PHREDDY

          Oh, you beat me to it. Shish kebob is the way to go. Perhaps these could be plated over or around a mixed green salad dressed in lemon and olive oil.

        3. Just an idea: Mongolian lamb (small pieces woked with lots of cumin seeds) in a salad, green or otherwise.

          1. As an alternative to grilling it, I would chunk the lamb into stew meat size, brown them and transfer to a large pot. Add enough water to cover the meat and, depending upon the lbs of meat, add a package or 2 of S&B curry sauce and let it simmer.