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Old 12-04-2007, 05:47 PM   #11
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That sounds simple and effective. How long would you bake it for and at what temperature?

When I say that I am novice I mean it!

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Old 12-04-2007, 05:49 PM   #12
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oh goodness!!!
I'm at work and the recipe is at home. I THINK... I start it at about 425 for 20 minutes or so and then turn the oven down to 325 until it's done... about an hour or so??

I use a large leg of lamb when I do this. What cut are you thinking of using??

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Old 12-04-2007, 05:59 PM   #13
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use an instant read thermometer...lamb is great med rare and that's at 137*F . Plus you'll get carry over cooking. Is it a leg? bone in or out? no bone cooks more quickly. If you want it more well done you can take it to 150F , but it is milder if more rare. I like it both ways.

Yes root veggies around you roast is a plus...potatoes carrots quarter onions etc.
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Old 12-04-2007, 07:48 PM   #14
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It would help to know what cut of lamb you are cooking.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-04-2007, 07:52 PM   #15
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chop up some garlic, parsley, oregano, olive oil, balsamic and salt and pepper.....rub all over lamb and if possible let it marinate for a good while....if not, at least let it get to room temp. before you start cooking it.

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