Not too long ago, Ed and I (well, mostly Ed) cooked a leg of lamb for his family. It was delicious. I love me some lamb, but this was better than anything I had ever thought of before. It was a boneless leg of lamb, from the folks in Vermont that make that yummy sheep cheese. Since the boy sheep don't make cheese, they turn into food.
We did some looking around on the internet, and settled on a 130F internal temperature to pull out the meat. It rose another 10ish degrees once we'd taken it out. Ended up medium, mostly, with the ends more cooked than the middle, and that worked well so that everyone can choose how cooked they wanted their meat. Yum!
Ed marinated the lamb overnight with pomegranate molasses on the outside, and some ras el hanout spice on top of that, which is a spice mixture that just made me drool as I dreamed about roasting meats. We got it from one of the Armenian shops on Mt. Auburn street. I recommend. Anyway, after marinating all night, we brought the lamb to room temperature, filled the rolled-up part with caramelized shallots, and then we roasted at 400 for 20min, and 325 for the remainder of the time (an hour, maybe? kept checking the thermometer and removed at 130F).
The lamb was scrumptious. I recommend it!
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