On Wed, 29 Nov 2017 01:19:43 -0600, Sqwertz >
wrote:

>On Tue, 28 Nov 2017 09:07:32 -0700, U.S. Janet B. wrote:
>
>> On Mon, 27 Nov 2017 20:41:20 -0600, Sqwertz >
>> wrote:
>>
>>>You must be referring to this:
>>>https://www.flickr.com/photos/sqwert...2823/lightbox/
>>>
>>>That's a partial Costco lamb leg. I cut off a few muscles to use for
>>>either vindaloo or gyro. That herb crust was excellent.
>>
>> that lamb roast was beautifully cooked. Do you remember how you made
>> the herb crust?
>
>I can't remember the exact herbs I used, probably mostly sage,
>rosemary, and thyme (OK, and parsley, too - to make it a Scarborough
>Fair) but I remember I vacuum sealed it after applying the seasonings
>and let it dry brine for at least a day - made the spices stick. Then
>into a hot oven which I turned down low right after I put in the
>roast. I probably did that at 235F or less.
>
>-sw

there's a reason the song works. I often hear myself muttering that
to myself as I pick herbs for seasoning something. :-)
So the slow oven was responsible for the even cooking of the rare
meat. Thanks
Janet US