I plan to use a roasting rack, pour broth under it and tent with aluminum foilShould I sear it first? If cooking at 325 degrees how long should I cook it for medium rare leaning more towards the rare side.its 2.17 lbs by the way.
go to bed do home work do sumthin online watch a movie play a BORED game [why its called bored games lol] chat go on msn think write in ur dairy play the guitar sing read etc.
Well, that is a rather small boneless rolled leg of lamb, (most are about 4-5 lbs), but from what I know, you're looking at about 40-45 minutes a lb at 325 degrees - you want a internal temp of about 140 degrees for rare, 145 for medium -rare (best flavor is medium-rare)No need to sear first, as a matter of fact, if the 'fell' or paper-like covering is still on the meat, leave it - a lamb roast keeps it shape better, cooks in less time is juicier if the fell is left onPlace it fat side up in a rack to keep it out of the fat drippings; it is not necessary to basteDo not add water, do not coverInsert the thermometer into the thickest part of the roast, place in a 325 degree oven, (no need to preheat the oven)Roasts are easier to carve if allowed to set for 15 to 20 minutes after removing from the oven; since meat continues to cook after it is removed from the oven, if you are going to let it set, it should be removed when the temp is 5 to 10 degrees lower than the desired donenessWe have family who raise lamb, we love it - enjoy!
