Wow. This was my first roast lamb, and it was spectacular! I made it for Easter dinner and it was perfectly caramelized on the outside, and pink and juicy and tender on the inside, with such a wonderful flavor from the marinade. I used a boneless, tied roast (about 5 lbs.), the lemon juice from the lemon I zested, a splash or two of soy sauce, and a dash of balsamic vinegar. Marinated over night, roasted 20 minutes at 425, then turned down to 350 for remainder of the time. Poured 2 cups of water to the pan, and basted with the leftover marinade a couple of times while cooking. Used a foil "tent" when I noticed it getting too brown. I also used a meat thermometer to check for doneness. Will make this again!!
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Wow. This was my first roast lamb, and it was spectacular! I made it for Easter dinner and it...