I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
see it's just a little over three pounds. It looks wonderful ‹ I don't
know what they cut from it to make it this size but I feel fortunate to
have it * it has only the shank bone going through the middle of it.

I have never in my borned days cooked (from raw) lamb. (A couple months
ago I heated some already-roasted lamb from TJ. That's as close to
cooking it as I've ever come.) I had some samples of leg of lamb at my
food co-op last week and it was seriously delicious.

Does a hot start and a slow finish apply to a lamb roast? I'd love to
see the outside of it nice and brown, but at 3#, will it have enough
time in a slow oven to brown if I don't start it hot?

My plan is to KISS * rosemary is my herb of choice for sprinkling on top
of it. Do I want to slather on some olive oil first?

BTW, I don't think I'll be cooking this for a while ‹ maybe not until
next week, in fact. I have to consult with my hostess about this * she
may not be interested in lamb for Easter dinner.
---
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."