Lamb butterflied: question about oven roasting a butterflied lamb

i use the Julia Child recipe (marinate, 20 minutes at 375, 2 minutes under the broiler) and it's great but the top doesn't get crispy rich the way i think it should be. I generally remove virtually all the fat. Is that the problem? Should I leave some on the top?

  • 1511 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino August 24, 2011

Believe it or not fat is your friend when it comes to roasting lamb. By taking that off you are wimping out on flavor. But doneness is best measured with a meat thermometer, say 140F. After the meat rests you can take off any fat you don't like.

Review our Code of Conduct
Don't send me emails about new comments
Amanda Hesser
Amanda Hesser August 24, 2011

Yes, the fat essentially bastes the meat as it cooks -- and will help with crispness. Not hugely, but some.

Review our Code of Conduct
Don't send me emails about new comments
Jill Chamberlin
Jill Chamberlin August 24, 2011

Excellent comments. I am wondering if I should try searing the lamb on the stove pot for 4-5 minutes to brown it, and then roasting the meat at 375 for 10-15 minutes?

Review our Code of Conduct
Don't send me emails about new comments
phyllis
phyllis August 24, 2011

I don't sear but I cook at high temp, 425 with fat, which I remove before I slice. The best is grilling, which is the way I usually cook lamb.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52