Here’s one for the weekend warrior:
Roasting a leg of lamb is the ski hill equivalent of a black diamond: if you’ve never done it before, it sounds scary and it’s usually easy to avoid. But you shouldn’t. If you have the right tools (an oven, a good knife, and a thermometer) and some basic techniques down (i.e. tying a roast), you’ll be fine, and you’ll probably want to do it again soon. If you want to tone it down a bit, cut out the crust, or the stuffing, or the marinade—just do whatever part of it you’re comfortable trying.
If you have the time and inclination, transfer the used marinade to a large saucepan and reduce it to about 2 cups. Stir in some veal or lamb demi-glace (or reduced lamb stock, if you have it lying around), reduce until sticky, and mount with butter before serving. Call me mint jelly . . .
Since I have neither the occasion nor the funds to retest this beast right now, I’d love your input—has anyone tried roasting a stuffed boneless leg using convection roast or really high-temp roast? Give it a try – lamb is done to medium-rare when the inside measures about 125 to 130 on an instant-read thermometer.
I didn’t get a picture of the lamb, but here’s some pretty rosemary: