Roasting-A Simple Art
Simple roast leg of lamb
Page 186
| Course Type: Main Courses
(1 review)
Recipe Review
wester from Soesterberg, Utr
Cooking from a new cookbook when you have guests is always a bit scary - but when else am I going to roast a 6-pound leg of lamb? And these high temperatures make it even scarier. However, it worked out fine. The lamb was fine and juicy with a nice crispy brown skin. It also needed very little hands-on time, a good thing when you have guests.
The hour given would have produced very rare meat. I am happy I used a meat thermometer and the chart on page 130 and left it in the oven for another 25 minutes.
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