"Melba's Jammin'" > wrote in message
...
>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."

My family always started at a 425 oven for 15 to 30 min based upon the size
then down to 350.

Lamb & Garlic marriage made in heaven.

:-)

Dimitri