Difficulty: Medium - experience needed
Dietary guidance: n d
1 leg of lamb, 5 pounds
3 garlic cloves, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper
1. Heat oven to 325ºF. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
2. Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
3. Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140ºF; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155ºF.
4. Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5ºF (to 145ºF for medium-rare; to 160º for medium) and lamb will be easier to carve as juices set up. Remove foil.
a. Let color guide you when purchasing lamb. In general, the lighter the color, the younger and more tender the meat. Other things to look for are a fine-grained flesh and a creamy white fat.
b. Follow time and temperature guidelines exactly so you donâ€™t overcook the meat.
c. Remember this recipe the next time lamb goes on sale.
d. Not a camper? A tent of aluminum foil loosely covers a roast and is folded to hold in as much heat and steam as possible.