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Let Your Roast Relax…
Once your roast is within 40°F (5°C) of its ideal doneness, remove it from
the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed
very loosely over it. As the meat rests, the internal temperature will increase
by a several degrees, the muscle fibers will relax, and the juice that has
come to the surface of the meat during cooking will begin to return to the
center. A well-rested piece of meat will be more tender, and will retain its
juices better when you slice it.
Roast Leg of Lamb with Rosemary
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions:
In a small bowl, combine the honey, mustard, rosemary, ground black pepper,
lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in
the refrigerator overnight.
Preheat oven to 450°F (230°C). Place lamb on a rack in a roasting pan and
sprinkle with salt to taste. Bake at 450°F (230°C) for 20 minutes, then
reduce heat to 400°F (200°C) and roast for 55 to 60 more minutes for
medium rare.
OVAL ROASTER
ROASTER BASICS
Oval roasters are simply a holiday must have. The oval roaster can be used
with or without its lid for roasting poultry, meats, seafood, and vegetables.
Additionally, it can be covered and used as a large casserole dish in the oven
(to 500 degrees) or atop the stove to stew or braise.
The lid can also be used as an elegant serving tray. A removable roasting
rack is included, and the domed lid provides space for a 12-pound turkey.
Roasted to Perfection: Lamb
Before roasting your lamb, remove it from the refrigerator and allow it to sit for
30 minutes or so. A piece of meat at room temperature will roast more evenly.
It’s always better to use the roasting rack to ensure even browning and heat
circulation. The amount of fat that your piece of lamb has surrounding the
outside and marbled through the middle will determine the cooking time and
temperature you use. For a lean piece of meat, you’ll want to put it in a very hot
(450°F/230°C) oven for the first 15 minutes or so, and then turn the
temperature down to 350°F (175°C) to continue roasting. Using this method,
the meat will take about 25 minutes per pound to reach medium rare. Using a
hot oven in this manner will allow leaner cuts of meat to get nicely browned on
the outside before they become overcooked and dry in the middle.
Fattier pieces of meat, on the other hand, are better when roasted at a lower
temperature (325°F/160°C) for a longer period of time, allowing the fat to
slowly melt and bathe the tender roast in its own juices. Meat cooked with
this method will take about 30 minutes per pound to reach medium rare. The
most accurate way to determine doneness is with a meat thermometer:
110°F (42°C) is rare, 120°F (58°C) is medium-rare, and 145°F (68°C) is
medium-well. We don’t recommend that you cook your lamb beyond this
temperature, or it will become dried-out and tough.
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