Published March 1, 2000.
How do you get a crisp crust and a perfectly cooked interior?
Grilling is our favorite way to enjoy leg of lamb, but during the winter months grilling isn't feasible. Roasting sounds promising, but just throw a leg of lamb in the oven and you’ll end up with a brown, rubbery mass.
A roasted leg of lamb with great flavor, but also elegant enough for a small dinner party, something more reminiscent of lamb shops -- tender and juicy, with a crust to complement the delicately flavored meat.
For a small crowd, use half a boneless leg, which weights 3 to 5 pounds. Apply a simple rub of aromatics to enhance but not overpower the flavor of the lamb, and add a savory crumb crust for added flavor and crunch. Skip the slow-roasting, which may work for beef but simply turns lamb to mush. Instead roast the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.
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