Simple roast leg of lamb

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.