OK, I'll bite. I would thaw it, dry age it two days in the fridge with salt, pepper and whatever spices sang to me at the moment, and then sous vide it to rare ( or medium rare if my guests were less inclined to rare than I am). Before serving, I would broil or pan broil it to a nice dark seared brown. Sprigs of rosemary look great on this.

Yum. I knew I shoulda bought one of the semiboneless lamb roasts at meijer last week!

Shoprite supermarket here has leg of lamb at $2.99 a lb! Bought a 6.4 lb leg. Prime rib at $4.99 a lb! bought a 6-bone piece. And very nice broccoli rabe at $0.99 a lb! bought 10 lbs.

Tomorrow, I will be going to a party, I will be doing the following:

Tonight, on my table saw, cut frozen leg of lamb into two. Bag them with a lot of seasoning and put them frozen in the beer cooler sous vide cooker. Set PID controller to 132F for the water bath and start cooking.

Tomorrow morning, bag the frozen prime ribs into two bags with lots of seasoning and put them in the same water bath at the same 132F water.

In the afternoon, pick up the sous vide setup and drive to friendâÂÂs house. The beer cooler can keep the temperature not much below 132F for the 40 minute drive. Plug in the cooler and continue cooking the prime rib steaks and the leg of lamb at friendâÂÂs house.

Three hours before eating, remove one bag of steak and one bag of lamb, and set the temperature to 137F to cook the other two bags for a few eaters who prefer a more well done meat.

Two hours before eating time, dump some ice into the water and reset temperature back to 132F, and put all the bags in the water bath and continue cooking.

40 minutes before eating, run cold water into beer cooler to cool down the beef and lamb.

10 minutes after cold water bath, un-bag the four bags of lamb and beef and grill on very high heat charcoal.

10 minutes of charring, the beef and lamb are done to perfection, inside and outside, both for the medium rare and medium, all served hot at the exact dinner time.

Couscous and broccoli rabe will also be served.

dcarch

Thank you, both. I'm sorry that I didn't see these responses before the boneless leg appeared yesterday. I sous vided it at 133 all day, after placing shards of garlic into it and rubbing it in herbes fines and black pepper. I must say one guest was a bit put off by the appearance of the exterior of the lamb when it came out of the water bath. I wanted to use a torch on the exterior (I am big into torch use), but the torch had been removed to the shop, so I settled for browning the exterior in a giant Lodge pan. Success!! We have converts. I was able to concentrate on last minute vegetable sides without worry.

Dcarch, lamb and prime rib prices never go down like that here!