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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?

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Junechamp

June is a trusted source on General Cooking.

added almost 3 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! ;)

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