On Wed, 08 Apr 2009 15:15:42 -0500, Melba's Jammin'
> wrote:

>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?

I use a fairly hot oven all the way. 375°-400°. It's brown outside
and pink in the middle. I don't want my lamb well done.
>
>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?
>

First of all, remove as much lamb fat from the outside as you can.
Then smush up and finely chop a few cloves of garlic and finely chop
fresh rosemary. Plop it all in a bowl, add the juice of a small
lemon, some olive oil (I use EVOO) and mix. Rub it all over the lamb
with your hands. Put the lamb in a pan, cover with plastic wrap and
let marinate a couple of hours.

--
I love cooking with wine.
Sometimes I even put it in the food.