Hi again all. Well, for the second or so installment of the Leg of Lamb discussion (to salt overnight or not), here's what happened. I should have followed my mom's recipe for the leg (hereinafter LOL - yeah I worked in law firms for years. . .). Insert slivers of garlic into horizontal cuts all over the leg, a good salting, followed by pepper, garlic powder and italian seasonings, roasted at 350 Degrees for (in this case) 2 hrs. The leg weighed 7.25 lbs, bone in. I followed Martha Stewarts recipe, did the marinade in the fridge overnight (tho I added Italian Seasoning) and my few tastes of the marinade (including lemon juice) was killer.
I followed her cooking technique of 325 for no more than 2 hrs. 20 mins. UNFORTUNATELY, My Taylor Thermometer decided to vacation elsewhere, where temps are approximate and nobody minds much apparently! Needless to say, I ruined my LOL. Overcooked to beat hell!
We ate it anyway. Today I made lamb curry. Any other suggestions for leftover, overcooked lamb? Oh, did I mention insufficient salt?? Thanx.