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Temp change for lamb to accommodate eggs bennie?

Tess_Cavalieri_308018

trying to map out my Christmas Day menu, I'm planning on doing the leg of lamb roast (which calls for 140F), but I also wanted to do the eggs Benedict recipe for Christmas morning (147F).

Will I have any issues with my lamb's texture/doneness if I turn up the temp for 2hr to toss in the eggs & hollandaise? Or any suggestions on finagling the two recipes into one bath (I unfortunately as yet only have one joule). I don't really want to cook the lamb at 149F (the more well done suggestion on the joule app). I want it to be nice and pink when we cut into it a few hours later!

Thoughts/advice?

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fisher23

The only thing I could think of would be to put the lamb in a cooler with water at 140°F and try to maintain that temperature by adding additional hot water over the next two hours. If you continue to cook your lamb at 147°F while you cook your eggs bennie it will be over cooked and not nice and pink like you want.

Tess_Cavalieri_308018

Yeah I was afraid of that, the increase in temp for 2 hours will really take an effect right? Perhaps I'll have to make Benedict the old fashioned way