What is the best traditional recipe you have to cook a leg of lamb?”
An American leg of lamb on the bone weighs 7 to 9 pounds. New Zealand or Australian lamb is smaller. A leg has so much natural flavor that it needs little doctoring. What’s most important is not to overcook it, although this can be controversial: The English often like it fully cooked (some would say dried out) while others, following the French, prefer it pink to rare (some would say bloody). The protocol nowadays is to cook it to medium or pink, which will always leave some pieces at the edges of the leg well done for those who prefer it. Begin with a boneless leg that weighs about 5 pounds. Trim the fat and open the meat flat. Stud the meat all over with garlic, season it with salt, pepper, add a drizzle of olive oil, and roll it tightly. Then tie it with kitchen twine. On a baking sheet, scatter carrots, leeks, onions, and sweet potatoes. While the lamb roasts, cook the vegetables separately. Slow roasting is the recommended technique for lamb, especially by the late author James B
