Quick Butterflied Leg of Lamb
Forgive me for not taking enough pictures, but we had company and I was working against the clock. I used a recipe off the web - actually Martha Stewart's recipe. Take a 5-lb boneless leg of lamb (Costco) and cut off the net or strings that hold it togeth...
It is auch a thin line between 60 and 65 degree, between juicy and a bit less juicy
I turn the oven at 52 degree beef temperature off, wait till around 60 degree and take the beef out of the oven. Roasting medium needs quite a lot attention!
Absolutely right!
I did not expect it would get so warm so quickly. But thankfully (for me) Lamb doesn't have to be rare. And I got it just in time.
"I made broccoli too but that's boring in a photo."
Well, now… that depends on the photo. HA! This is cheating, I know, but all in fun, eh? Perhaps I could update me avatar? FH ...
I'm just an amateur, but I do have a couple chef coats
French-fried artichoke hearts! ...
