On Apr 8, 3:28*pm, "Paul M. Cook" > wrote:
> *Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

--Bryan