Changing a recipe to cook a boneless leg of lamb instead of bone-in.
I am going to be making a recipe that calls for a 6 - 7 lb. bone-in leg of lamb. It was wonderful when I made it with a bone-in lamb. This time I ended up buying a smaller(about 4+ lb.), boneless leg of lamb instead. I am not sure how to adapt the recipe, which calls for an initial 20 minutes at 450, and then another 1 to 1 1/4 hrs. at 350 for medium rare. Should I keep the initial 450, and then cut down the baking time at 350? Thanks for any ideas you may have. And, Happy Holidays everyone!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.