Place
the lamb in a roasting pan, fatty side up, and bake for 30 minutes, then reduce heat to 325F and continue to roast until the lamb reaches your desired temperature: 130F for Medium Rare, 140F for Medium.
Place the leg of
lamb in a roasting pan or on a rimmed baking sheet.
Not exact matches
Rub the paste all over the
lamb and place
in a lightly oiled
roasting pan.
At this time, there should be a little wine still remaining
in the
pan and your Greek
roast lamb should be almost cooked, but not colored.
Arrange
lamb shanks
in a single layer
in a large
roasting pan.
Heat oil
in a large Dutch oven or other heavy pot over medium (if
lamb doesn't fit
in the pot you have, set a
roasting pan over two burners instead).
To impart a richer flavor and color, first brown by
roasting or sautéing the meaty bones from beef, buffalo and
lamb on a heavy
roasting pan in a hot oven at 350 ° or skillet on medium on the stovetop until nicely brown, but not burnt.