I walked into the meat market and they had one sitting there… I like to eat lamb when cooked right. Problem is I have never cooked it, don’t want to ruin it.
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MY favorite is to score the fat, rub with olive oil, and season. I like salt, pepper, and fresh thyme and rosemary. Cook at 450 for about 10 minutes and reduce the heat to 250 and let cook until the internal temp is 135. -
Grey poupon mustard rub, fresh rosemary, garlic salt and pepper. Smoke over hickory to 130. Serve with mint jelly and enjoy!Comment
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Bring to room temperature before you cookComment
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My preference is to start on meat side to get a good crisp finish and turn to bone side to complete to med rare
Simple salt, pepper, and fresh garlicComment
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