hairnet leg of lamb (high-temp)
served with peas & carrots, fries and straw mushroom cream sauce
2018-08-19
I prefer lamb's meat rare, Marielos likes her meat well done.
The compromise is a roast that is well done on the edges, while the inside is still rare. To get that, I use a higher temperature than I usually do and quit before the inside is too far gone.
Pic1: the mostly medium-rare
Pic2: the well-done (not for me, thanks)
INGREDIENTS
This is what you need for 6 servings:
- 1 deboned LoL, about 4 lbs.
-
1 can straw mushrooms
OR 1 lb. baby Portobello mushrooms - olive oil
- S&P, spices of choice
Directions
Pic3: 60 minutes at 350 ºF: grey edges, center still raw = donut effectPic4: 69 minutes later, the center is done a lot more
Pic5: the sauce
- Preheat oven to 350 ºF.
- Rub the roast with oil and spice mix.
- Bake at 350 ºF for 60 minutes. The center will still be raw. (Pic3)
- Shut down the heat.
- Leave the roast for 45 more minutes for medium-rare center and well-done edges.
- Rest for 15 minutes before carving. (pic4)
- Serve and enjoy.
Straw Mushroom Sauce: (Pic6)
- Reserve the drippings.
- Start a Blond Roux (flour + oil) + simmer 5-10 minutes until light-brown.
- Add the drippings, stir in the cream. The cream will lighten the color again.
-
Add the mushrooms and warm through.
Sauté fresh Paris or baby Portobello mushrooms separately, drain and add when done.
The mushroom liquor can be used to make the sauce. - Such velouté sauces are wonderful for smothering fries. Add fries to the sauce and let them soak for a few minutes. They will get soggy, but also very flavorful.