🔎
Left Arrow Back To List

  • 1

    answer

  • 613

    views
Flag this question for inappropriate content
Previous Previous Question
Next Question Next

A question about a recipe: Leg of Lamb with Garlic Sauce

I have a question about the recipe "Leg of Lamb with Garlic Sauce" from ChefJune. I defrosted the leg of lamb I've been saving for this weekend only to realize it's boneless. How would you adjust the recipe to accomodate? I was thinking of stuffing it with the anchovy/garlic, then rolling and tying. Sear? Roast slow on a rack?

033010f_518
Img_1045_2
Answer »
Junepr05
ChefJune added about 2 years ago

I do it the same way with a boneless leg that I do with the bone in. Because I always use atemperature probe thermometer when I roast meats, I don't worry about the time. If it's opened out, just tie it up and proceed as though the bone was there. The garlic and anchovies that you poke into the meat melt into it and you can't tell it's there. But you taste it! ;)

No need to email me as additional
answers are added to this question.
Food52 Hotline App
Hotline

Popular Questions

␡
␡

How you eat is how you live.
Let's eat well together.

Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions, our new kitchen and home shop, launching soon!

Please enter a valid email address.

Well played.
You deserve a cookie.

We'll email you about claiming your credit.
Or you can get early access and earn more credit if you: Claim Your Credit Now