d tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

Mein Gott, 160 deg. for lamb is way overdone. It should always be
served rare or nearly rare. Nobody wants it well done.

N.

"Nancy2" > wrote in message
...
>d tie it, sear it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> Mein Gott, 160 deg. for lamb is way overdone. It should always be
> served rare or nearly rare. Nobody wants it well done.

Actually the times we made the roast I described it was quite lovely.
Plenty of juice and not at all dry. Well done, yes but I would say leaning
towards medium well. I surely would not want it any more well done than
that.

Paul

On Apr 9, 12:00*pm, "Paul M. Cook" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
> >d tie it, sear it
> >> till browned in a hot pan with olive oil and roast at about 325 until the
> >> internal temp was about 160.
>
> >> Always let the roast rest for 15 minutes to set the juices.
>
> >> Paul
>
> > Mein Gott, 160 deg. for lamb is way overdone. *It should always be
> > served rare or nearly rare. *Nobody wants it well done.
>
> Actually the times we made the roast I described it was quite lovely.
> Plenty of juice and not at all dry. *Well done, yes but I would say leaning
> towards medium well. *I surely would not want it any more well done than
> that.
>
> Paul

Good. I exaggerated, but you have redeemed yourself. ;-) I should
have said that I don't know anyone who likes it more well done than
rare or medium rare.

N.

Nancy2 wrote about lamb:

> I should have said that I don't know anyone who likes it more well done
> than rare or medium rare.

It ought to depend on the cut. Cook's Illustrated ran lamb shoulder chops
through their test kitchen and battery of tasters, and came to the
conclusion that they are much better when they're cooked medium-well rather
than medium or less. Lamb loin chops, on the other hand, are wonderful rare.

Bob