Roasting a leg of lamb

Hi.

I've parted with a substantial portion of this week's paycheck to purchase a fresh, fully dressed, and neatly trimmed leg of lamb.

Bone in it weighs 11 pounds on the dot.

So now what?  I want to serve it Sunday afternoon around 3:00p. Cold roast lamb is usually gross, so I'd like to serve it hot.

Garlic, rosemary, salt, pepper, olive oil, right?

Any further advice is appreciated.

No advice on the initial prep, but I made a nice Lamb Rogan Josh with the leftovers.

Thanks!  In the past we used to make pilaf, but it's been a while.

I always marinate it in a very red-wine-forward, simple marinade with olive oil, garlic, rosemary, Lusty Monk mustard, paprika, plenty of salt and pepper. I'd get it in that today for Eastering.

Margie

In reply to Marjorie Suddard :

Excellent, thank you.  That sounds great.

I'm assuming 350dF at 15-20 minutes per pound until done?  The butcher spent 5 minutes explaining exactly how he had prepped it, but then just said, "cook it like beef."

Yeah. You're shooting for MR or however your peeps like beef. And lamb likes flavor, so although the marinade is simple, don't be shy with the ingredients .

edit: and that sounds like the butcher already removed the silverskin, but if not, do that first.

Margie

There's an America's Test Kitchen video over on da Tube.  Since I had no idea how to trim and prep it, the video was useful.

I ended up making curry out of it since I needed to cook it sooner than later.  Was great.

All right, we're in the oven.  20 minute sear at 450, and just turned it down to 350 for a couple hours until it hits 135 inside.

Yesterday I ended scoring the fat cap, rubbing the whole thing in olive oil, crushed rosemary, salt, pepper, garlic, and some cumin.  I also slivered up a few big cloves of garlic and poked them down in knife jabs.  Then I wrapped it up and refrigerated it over night.

This morning I took it out and let it sit on the counter wrapped for 90 minutes or so to get close to room temperature.

Thanks for the input!

And we're out, about 15 minutes ago. Way less time than expected - I put the thermometer in so I could start monitoring, and it said 138-140. Wasn't expecting it to be there for another half hour, so I yanked it.

Soon we'll see!