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

ChefJune added over 1 year ago

This is a recipe for a LEG of lamb, not a rack. Of course, you could apply the herbs, etc. to a rack or separated chops, but it would be a completely different dish. Lamb chops, cooked rare, take almost no time at all to cook.

I would also think it would be difficult to poke holes and stuff them with garlic and anchovies in such a small area.

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ChefJune added over 1 year ago

This is a recipe for a LEG of lamb, not a rack. Of course, you could apply the herbs, etc. to a rack or separated chops, but it would be a completely different dish. Lamb chops, cooked rare, take almost no time at all to cook.

I would also think it would be difficult to poke holes and stuff them with garlic and anchovies in such a small area.

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ChefJune added over 1 year ago

This is a recipe for a LEG of lamb, not a rack. Of course, you could apply the herbs, etc. to a rack or separated chops, but it would be a completely different dish. Lamb chops, cooked rare, take almost no time at all to cook.

I would also think it would be difficult to poke holes and stuff them with garlic and anchovies in such a small area.

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ChefJune added over 1 year ago

This is a recipe for a LEG of lamb, not a rack. Of course, you could apply the herbs, etc. to a rack or separated chops, but it would be a completely different dish. Lamb chops, cooked rare, take almost no time at all to cook.

I would also think it would be difficult to poke holes and stuff them with garlic and anchovies in such a small area.

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ChefJune added over 1 year ago

Admin, please the duplicate entries. I only clicked once! Thanks.

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Avec added over 1 year ago

Thanks ChefJune! I wasnt able to to buy a leg of lamb so I ended up using some bone in shoulder. Regardless, the recipe was a major hit! Incredible.

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ChefJune added over 1 year ago

Good for you! When I saw your question I didn't even think about shoulder. That would also be a great vehicle for stuffing with anchovies and garlic. I sadly presumed you already had the chops! My bad. So glad it worked out well.

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pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Another fan of lamb shoulder here (as well as lamb shank, which also would go well with anchovies and garlic in a braise). My own approach to roasting meats is based on internal temperature vs pounds per hour. Ovens can be wildly inconsistant no matter what the dial says. I use a Thermapen because you get a reading in 2 to 3 seconds compared to 20 for most "instant reads". Lately I've been fooling around with internal brines. Haven't experimented with lamb yet though.

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