"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."

I am not sure the OO is necessary just me sure the far cap is up and the
roast will baste itself. Don't forget the salt.
Salty crispy lamb skin and or fat OMG a food made in heaven.

:-)

Dimitri