Tomorrow I plan on making leg of lamb
for Easter. The recipe calls to put the oven at 450 for the first 20 minutes and 400 for the next hour or so. Reading through the multiple reviews, most thought this was way too high and burned the top of their lamb. There were several suggestions made and I'm trying to wrap my head around them and figure out what is best. The suggestions included
- Putting a tin foil tent on top of the lamb.
- Putting water on the bottom of the pan to stop the bottom of the pan from burning
- Wrapping the whole thing in tin foil
- Using an oven bag
- Lowering the temperature
I'm looking for suggestions on what to do, and why they work. One main question I have is: Last time I made lamb, I was told there would be drippings at the bottom of the pan to baste the lamb with. The only thing on the bottom of my pan though were dried out pieces that fell from the lamb. That particular recipe called for water on the bottom of the pan (but not nearly enough, it evaporated in minutes) ... does the water mix with the drippings to create a baste? Or is the water there for something else? Should the lamb produce juicy drippings as opposed to the burned stuff I got?
Right now, I plan on using an oven bag tomorrow. That seems like it would help the lamb from drying out and would stop it from dripping and burning on the bottom of the pan. The next big question though is temperature. What is the point of putting it to 450 for 20 minutes? Is there any benefit in it? I would really like to know that. The chart that the Oven Bag came with recommended 325 for leg of lamb. What temperature might be best? There was another post in this forum about roasting at high temperatures but that lady did it because she had no time. I will have time tomorrow and do what is best and would be very nervous to roast a lamb at 500 degrees.
Finally, another killer. I'm making butternut squash
as well tomorrow as well as roasted potatoes
. The butternut squash calls for the oven temp to be 400 just like the lamb recipe. Is it important to keep the oven at 400 to make the butternut squash in order to carmalize it? Or if I decide to take the lamb down to 350 or even 325, can I get away with it but just cook the butternut squash a little longer? The potatoes call for a temp of 375 but I feel comfortable baking them at whatever temperature. The last roasted potato recipe I had called for a temp of 400 and they came out dry so I think a lower temp would actually be good for them.
I think my meal will turn out well but any advice would be greatly appreciated!