Advice regarding a 2 lb leg of lamb

[lillypaddle]

Recipe calls for high temp (425 f) for 15 minutes to brown fat cap, and then lower temp.

This is such a small piece of meat, I think it is a slice off a big leg, and therefore when you try to stand it up so the fat cap is on top, it falls over. Fat cap is only about 1.5 inches. I'm afraid the meat will dry out. Do you think I should forgo the high temp, and just roast it at the 350 temp?

Thanks for any help.

Jackie

[Lunabell]

1. Do you have a pan that would fit and then brown on top of the stove?

Or maybe broil it a little first? Then, turn down the oven. But, I'm just supposing. I've never oven cooked a leg of lamb.

[lillypaddle]

2. Thanks

I like this idea best, because I can brown the fat cap without cooking the actual meat at high temp for 15 minutes. I don't care for lamb that is over cooked. Must be rare!

Appreciate it!

Jackie

[Lunabell]

3. I am a medium rare lamb person.

I can't do rare with any meat.

This is my wife's go-to rub for lamb chops. It's simple.

Garlic powder. Tarragon. Salt.

That's it. And she grills them to a succulent medium rare. It's mouth watering good.

[lillypaddle]

4. Sounds good!

Already marinated overnight, used fresh garlic, thyme, and rosemary, with olive oil and white wine. Unless it's on sale, I don't buy lamb, but I'll keep your suggestion in case another sale comes up. Thanks!

[Marthe48]

5. My grandson grilled a leg of lamb for Christmas

He bathed it in butter and it came off the grill crisp and flavorful. I think it was cooked a little more than rare, but that was okay with me

Hope yours turns out exactly as you want!