I read many of the reviews before starting. First I used a butterflied leg of lamb. I spread the marinade on the meat side; chilled for four hours; then I took it out,used some twine to tie the leg closed with the marinade inside.I took the marinate that spilled out and used a brush to coat the outside of the lamb. Sprinkled some kosher salt and dried thyme and rosemary on the outside, then placed back in the frig overnight. Once lamb sat out for about an hour to bring up to room temperature, I placed on a roasting rack with a pan of water underneath; roasted for 20 minutes at 400, then turned down to 325 until internal temp reached about 135. I used an external thermometer that was set to go off at 135 then took the lamb out to rest. While resting it reached up the the 145 degrees. IT WAS PERFECT!! The key was having the water pan underneath the roasting pan. It help keep the lamb from drying out.
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