Roasting Guide

1

Prepare the rack. Remove the thick layer of fat and tendon covering the ribs by making a small incision where the shoulder rib was removed at the rib tip end

2

Using your hand and a sharp knife, slowly peel away the layer by pulling with your hand and making small short strokes with the knife to separate it from the rack. It will come off in one large piece.

3

If it is still too thick in places, carefully shave the fat cap until an even layer remains, then make shallow incisions every two inches without cutting into the meat. Arrange a rack in the middle of the oven and preheat the oven to 250 degrees F.

4

Combine the salt and spices and massage 1.5 teaspoons of rub over each rack. Place the lamb racks, bone side down, on wire rack set in rimmed baking sheet. Roast the racks until the meat registers 130 degrees F for the medium rare, about 1 hour 20 minutes.

5

Heat the oil in a 12-inch skillet over high heat until just smoking. Place one rack, bone side up, in the skillet and cook until well browned, about 2 minutes.

6

Transfer to a carving board and tent the rack with foil while you brown the second rack. Let the racks rest 20 minutes. Cut between ribs to separate chops and sprinkle with remaining salt mixture.

1

Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F. Prepare the rub: Grind the garlic, salt, pepper, finely chopped lemon zest, and herbs in a mortar, adding the mustard to make a paste.

2

Place the roast, fat side up, on a work surface. Make 1-inch deep incisions about 1/2-inch apart.

3

Spread the paste over the meat, working it into the slits with your fingers.

4

Drizzle the olive oil over the roast, season it lightly with additional salt and pepper, and place it on a rack in a roasting pan, fat side up. Add the wine to the pan and squeeze the lemon halves over the top of the roast.

5

Put the meat in the oven and roast for 10 minutes. Reduce the temperature to 325 degrees F and continue to roast, occasionally basting with the wine and drippings, for a total of approximately 2 1/2 hours, 25 to 30 minutes per pound for medium rare.

Thirty minutes before you expect the meat to be done to your liking, insert an oven safe instant read meat thermometer into the thickest, fleshiest part of the leg.

6

Remove the meat from the oven when the temperature reaches 130 to 135 degrees F for medium rare. Loosely tent the meat with foil and let sit 15 to 20 minutes; the roast will continue to cook and the internal temperature with rise approximately 10 degrees to 140 to 145 degrees F. Remove the netting.

7

Use a sharp knife with a thin blade to slice the meat in 1/2-inch thick slices.

7

Arrange the sliced lamb on a platter, garnish with fresh herbs and serve immediately.

1

Prepare the lamb leg. Trim 1-1/2 inches of flesh from the end of the shank bone with a sharp paring knife, to allow the meat to pull away from the leg bone as it roasts. Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F.

2

Cut away any large pockets of excess fat and prepare the seasoning: Grind the garlic, salt, pepper, finely chopped lemon zest, and herbs in a mortar, adding 3 tablespoons of mustard to make a paste. Place the roast, fat side up, on a work surface. Make 1-inch deep incisions about 1/2-inch apart.

3

Spread the paste over the meat, working it into the slits with your fingers.

4

Mix the remaining 1 tablespoon of mustard with the olive oil and spread over the surface of the meat. Season lightly with additional salt and pepper and place the roast on a rack in a roasting pan, fat side up. Squeeze the lemon halves over the top of the meat and add the wine to the bottom of the pan.

5

Put the meat in the oven and roast for 15 minutes. Reduce the temperature to 325 degrees F and continue to roast, occasionally basting with the wine and drippings, for a total of about 90 minutes to 2 hours, 10 to 12 minutes per pound for medium rare.

Thirty minutes before you expect the meat to be done to your liking, insert an oven safe instant read thermometer into the thickest, fleshiest part of the leg, avoiding fat or the bone.

6

Remove the meat from the oven when the temperature reaches 130 to 135 degrees F for medium rare, 80 to 90 minutes for a 8-pound bone in leg roast.

Loosely tent the meat with foil and let sit 15 to 20 minutes; the roast will continue to cook and the internal temperature will rise approximately 10 degrees to 140 to 145 degrees F. 

7

On a cutting board with a channel around the perimeter, angle the leg down and away from you with the round, meaty side facing up. Firmly grip the end of the shank bone with one hand and, holding a sharp boning or slicing knife with the other, cut parallel to and as close to the bone as possible. 

8

Cut off the two big pieces on either side of the bone running your knife along the bone. Slice each of the three larger pieces of lamb into 1/2-inch thick slices.

9

Arrange the sliced lamb on a platter, garnish with fresh herbs and serve immediately.