I have made leg of lamb before when I was much more of a cooking novice. It was good. Last time I used a simple marinade of olive oil, Dijon mustard, rosemary, thyme, salt and pepper and roasted and it was great but was a trial by fire effort without an actual thermometer so I'd like to keep the same flavors and focus on the preparation and roasting effort. It will be a boneless leg butterflied and likely rolled in twine which I'd like to roast in the oven to rare/medium rare (no access to a grill).
For New Year's, I requested advice with my first turkey and produced what might possibly be the best turkey I have ever had and so would love some advice here as I'm sure you all have the secrets to another great meal equivalent to the greatness of that New Year's turkey.
Do you marinate or just season right before? How long?
What temperature? What's a good final temperature for medium rare? Low and slow was recommended for the turkey and although I was hesitant roasting at 250 for 5-6 hours was highly successful.
How long to rest?
Any good au jus recipes?