In article >,
Melba's Jammin' > wrote:

> 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."

I've only ever cooked lamb shanks as lamb is a bit expensive for my
tastes most of the time, but I just braise those like I would a tough
cut of beef. They come out very well. ;-) Your spicing idea sounds
very good.

Leg of lamb got treated like a sirloin roast by my mom when she made
them. Lamb breast got pre-roasted (to get rid of fat) then pressure
cooked as a stew.

Good luck with it. I wish lamb was more affordable...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.