I made this tonight, so i figured i'd post up the method. It's very easy to do. I used a boneless leg of lamb that weighed about 4 lbs.
*Do NOT take off the twine the roast is tied in if you go boneless.
* Another tip. Pull the twine up from the meat so it doesn't embed itself into the crust with it cooks. The oil helps prevent this as well.
* Third tip. Use a roasting rack over a pan so your roast doesn't cook in it's own fat.
I filled a bowl with some olive oil and cap full of liquid smoke (optional),then threw the roast in and coated it. I then rubbed 21 seasoning salute and some garlic powder all over the roast. You can, of course, use w/e seasonings you want.
You then want to let the roast sit out at room temp. for at least an hour. You can let it sit out as long as 2.5 hours. I let this sit out about 90 mins. This is to ensure even cooking.
The next step is to insert a good meat thermometer into the thickest part of the roast. Alternatively, some people can tell their desired doneness with touch, but I'm not one of them. It's easier to just crack the oven and peak at the thermometer.
Next, preheat your oven to 450.
Since i was using a low main cooking temp. you'll want to sear or blast the roast with high heat so the outer bits aren't chewy and jerky like. You can either sear it in a hot pan for about a minute or two a side or blast it with high heat in the oven. I did the latter.
I blasted the roast @ 450 for 20 mins, then turned the oven down to 225 for the duration. You can go as low as 200 if you wish, or use 250 or 275. For an Alternative method, just roast @ 325 for the duration.
I then checked on it after 60 mins, then again at the 90 min mark. You won't want to open your oven too many times as it lets the heat escape. Since i like my meat med. rare/rare, i pulled the roast when it hit an internal temp. of 130 f. To reach that temp, it took just a little under 2 hours. Keep a good eye on it once it hits 115 or 120, as it can get up to 130 very quickly.
Once the roast is done, you then want to wrap the roast in foil, or even in a towel , and let it rest at least 30 mins. During the resting period the roast will cook up about 5 degrees (f). So pulling it @ 130 yields a nice 135 (med rare).
Pull @ 125 for rare.
130-135 for Med rare.
135-140 for Medium.
There are 100 different opinions on internal temps. but I've found this to be pretty accurate, at least for my tastes.
Results! It tasted even better than it looked. Meat was more red colored than the pictured indicated.
*Do NOT take off the twine the roast is tied in if you go boneless.
* Another tip. Pull the twine up from the meat so it doesn't embed itself into the crust with it cooks. The oil helps prevent this as well.
* Third tip. Use a roasting rack over a pan so your roast doesn't cook in it's own fat.
I filled a bowl with some olive oil and cap full of liquid smoke (optional),then threw the roast in and coated it. I then rubbed 21 seasoning salute and some garlic powder all over the roast. You can, of course, use w/e seasonings you want.
You then want to let the roast sit out at room temp. for at least an hour. You can let it sit out as long as 2.5 hours. I let this sit out about 90 mins. This is to ensure even cooking.
The next step is to insert a good meat thermometer into the thickest part of the roast. Alternatively, some people can tell their desired doneness with touch, but I'm not one of them. It's easier to just crack the oven and peak at the thermometer.
Next, preheat your oven to 450.
Since i was using a low main cooking temp. you'll want to sear or blast the roast with high heat so the outer bits aren't chewy and jerky like. You can either sear it in a hot pan for about a minute or two a side or blast it with high heat in the oven. I did the latter.
I blasted the roast @ 450 for 20 mins, then turned the oven down to 225 for the duration. You can go as low as 200 if you wish, or use 250 or 275. For an Alternative method, just roast @ 325 for the duration.
I then checked on it after 60 mins, then again at the 90 min mark. You won't want to open your oven too many times as it lets the heat escape. Since i like my meat med. rare/rare, i pulled the roast when it hit an internal temp. of 130 f. To reach that temp, it took just a little under 2 hours. Keep a good eye on it once it hits 115 or 120, as it can get up to 130 very quickly.
Once the roast is done, you then want to wrap the roast in foil, or even in a towel , and let it rest at least 30 mins. During the resting period the roast will cook up about 5 degrees (f). So pulling it @ 130 yields a nice 135 (med rare).
Pull @ 125 for rare.
130-135 for Med rare.
135-140 for Medium.
There are 100 different opinions on internal temps. but I've found this to be pretty accurate, at least for my tastes.
Results! It tasted even better than it looked. Meat was more red colored than the pictured indicated.
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for me 
