I cooked a boneless leg of lamb roast in my NuWave last week, and it came perfectly!  I used a recipe for an herb-mustard coating from Mastering the Art of French Cooking.
This can be done with either a boneless or bone-in lamb roast. Interestingly, Julia says that it actually takes LONGER to cook a boneless roast than one that is bone-in. I always thought that bone-in stuff took longer. But I guess the big bone inside the leg of lamb absorbs enough heat to cook the roast faster.
Anyhoo, my lamb was a boneless, butterflied piece, which weighed about three pounds. Something like this needs to be rolled and tied with butcher’s twine, to make a cylindrically-shaped roast. You can also opt to stuff the roast before rolling and tying, Julia’s book contains several recipes for stuffings.
But I opted for the mustard coating that goes on the outside. Here is the recipe, as done in the NuWave:
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 clove mashed garlic
1 teaspoon ground rosemary or thyme
1/4 teaspoon powdered ginger
2 tablespoons olive oil
Mix then all together but for the oil, the slowly drizzle in the oil while whisking constantly. These ingredients are for up to a 6 pound roast. As I said, mine was only 3 pounds.
Roll and tie the lamb, then paint it all over with the coating. Place on the 1-nch rack in the NuWave, fatty-side up.
Now, according to Julia, cooking this in a regular oven means about 25-30 minutes per pound for rare to medium-rare, longer for well-done. I decided to try 20 minutes per pound, as the NuWave cooking chart doesn’t specify times for boneless and bone-in roasts.
So that would put the total cooking time at one hour. I set the timer for 30 minutes, turned it on HIGH and let it rip. When the timer went off, I carefully removed the dome of the NuWave, and used thick paper toweling to turn the roast over. Then I set the timer for another 30 minutes. Remember, all roasts cooked in the NuWave are stated fat/skin side (or breast side, in the case of birds) down, and turned halfway through.
After the cooking time was up, I stuck an instant-read thermometer into the roast, it registered 120ºF. Seems to be underdone, but then the roast needs to rest for about ten minutes. During that time, it will keep cooking. When you are ready to slice and serve, it will be over 130ºF, and a perfect medium-rare. And it cooked in about half the time that it would have in the regular oven!
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With the movie Julie & Julia coming out next month, no doubt that “Mastering the Art of French Cooking” will be a hot item yet again. You can do a search of Amazon books to find a copy of that, as well as the two books that the film is based on – My Life in France, which is a memoir by Julia Child, and Julie & Julia. The latter is the story of a woman named Julie Powell, who takes on a demanding projects…cooking every recipe in “Mastering”.
The two women have never met. The movie goes back and forth between Julia’s life in France, and Julie’s in New York. Amy Adams plays Julie Powell, and Meryl Streep portrays the late, great Julia Child. From the trailers I’ve seen on the movie’s website, she does a great job, has the voice and the mannerisoms down pat. I can’t wait to see it!
