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Good recipe for Leg of lamb - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

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Good recipe for Leg of lamb

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  • Good recipe for Leg of lamb

    Does anybody have a good recipe for bone in leg of lamb? We have a recipe that we have used on the rotisserie on our bbq. Could we just use that in a roasting pan and at what temp? Thanks---Mel

  • #2
    Mel,

    We've done leg of lamb, but haven't tried anything really special. We let the oven heat fall pretty far -- 4 mississippis. We cut a crossing pattern in the skin and set garlic in the slits, covered the joint with olive oil and herb di' provence. That's it. It was very nice. I gauged when it was done by sight. Those instructions came from the butcher in the little village in Provence where we go on vacation and have an oven.

    Let us know how it goes.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Leg of lamb

      Hi James-- The last leg of lamb we did we cut slits in it and put garlic, sliced black olives and rosemary in it. We also put olive oil and herbs on it, and it turned out great on the BBQ rotisserie. We will be doing the lamb for the holidays and our recipe's are pretty much the same- we cooked ours to about 130 degrees, about medium rare. How long did your lamb take and approx temp of the oven, I know you use 4 Mississippi as a guage, could you guess at a temp? THANKS---Mel

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      • #4
        Mel,

        We are curing the Casa oven in the new kitchen right now and I will start converting mississippis to temperatures in the next couple of weeks.

        Four mississippis is bread temperature, so I am guessing its around 450F-500F, but we'll see. My memory is the roast took 30 minutes.

        Peter also commented that you should take any roast out before it is fully done, and letting it stand to finish cooking under foil.

        James
        Last edited by james; 10-24-2005, 01:41 AM.
        Pizza Ovens
        Outdoor Fireplaces

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