How do I cook a lamb roast?
Roast Leg of Lamb Recipe The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results – slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe. Another point where there are wildly varying opinions is the internal temperature that constitutes “medium rare”. I’ve seen references that range from 120° to 145°F. For this roast, I pulled it out at 130°F. As it rested the internal temperature continued to rise
