I have been wanting to make a traditional American meal on a special holiday for some time now. But at the last minute, I would always go back to my comfort zone of Indian specialities like biriyani. This year I was determined to test my skills with a roasted lamb recipe. As with everything new to me, I searched on the Internet for recipes that I thought would best suit my needs ( I wanted to make a boneless leg of lamb) and my family's tastes. After reading through more than 10 recipes or so, I finally decided on a recipe from another blog. It involves some pre-planning because the lamb has to be marinated in herbs, lemon juice and wine. But the next day, I could see that it was well worth the trouble of all the prep. My husband, who is always conscious about his food portions, ate like anything ! The lamb was perfectly cooked, moist and flavorful with a nice crust. So I thought that it is only just to share the wonderful recipe with you all. Please visit startcooking.com for the recipe. I found the step-by-step instructions to be very helpful with a lot of tips everyone could use, especially newbies like me. It also has several pictures illustrating the tips. Above all, I found that the combination of the herbs and marinade to be in perfect blend with our tastes. I am sharing the pictures of my first attempt on roasting the lamb. I sincerely hope that the pictures will inspire you to prepare this wonderful dish, especially if you have never tried roasting before. May it be the perfect introduction to roasting !!
- I cooked the lamb (4.25 lbs) until medium doneness which is about an internal temperature of 160F (approx around 1hr 40 min). I removed the roast at about 155F and the temperature rose to 160F while resting.
- A detailed table of cooking times, temperatures and other instructions can be found at the original website.