I used these ingredients to roast a de-boned leg of lamb, this past Christmas lunch. It was *delicious*, even though I could only marinate it for a few hours prior to roasting (I had not found a recipe I liked until the morning of Christmas). This is a delicious rub and you will not be disappointed with this recipe. My whole family loved this lamb. Kudos!
The only changes I made were to pour a cup of water in the bottom of the pan, then roast at 450°F for 10 minutes, flip, cook for 10 more minutes, flip, then reduce heat to 325°F, flipping every 20 minutes. These instructions were found in the Julia Child, Volume 2, as well as the Cooks Illustrated cookbooks.
450°F is necessary to sear a crust, sealing juices inside and preventing the leg from drying out. Reducing to 325°F ensures a tender meat inside. I cooked to internal temp of 120°F at the very center, while the edges were already at 140°F. As the leg of lamb sat, it the center raised to 130°F, just like Julia said it would :) . Merry Christmas and Happy New Year!
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I used these ingredients to roast a de-boned leg of lamb, this past Christmas lunch. It was...