Trying to juggle food times and temperatures is HARD!
I will be making a 2lb boneless leg of lamb. That will take less than an hour plus no more than 20 mins. to rest.
I want to serve Popovers with this meal. But popovers take 40mins with the first 20mins at 400! I can't cook it with the lamb and there is no time to bake them when the lamb comes out.
Could I cook them for 20 mins (at 400) and then take them out of the oven and then put them back in when the lamb comes out? ... What if I just take 5 mins off the total time and then just pop them back in for 5 mins to "reheat" .... etc. etc.
Would any of those ideas work?