Does anyone have a good recipe for lamb roast?

I'm cooking a lamb roast for Easter for the first time and don't want to screw it up!Does anyone have a good recipe for lamb roast?
LAMB ROAST %26amp; POTATOES :


Lamb leg (boneless)


Garlic


Thyme %26amp; bay leaves


Salt %26amp; pepper


Very small potatoes


Butter


French mustard (Maille is best (Walmart superstore), but Grey Poupon will do,


but nothing else)





Pearced the lamb a few times and stuff some peeled garlic in the holes.


Salt %26amp; pepper the lamb and spread some French mustard on it.


In a big oven dish, put a good piece of butter, bay leaves %26amp; thyme, and 6-7 garlic cloves.


In the oven it goes, at 380掳.


Check some time to time and add a little of very hot water so that you always have a juice.


Add the cleaned but not peeled potatoes about 15-20 minutes before


the lamb is done so they cook in the juice.


Also, pour some of this juice regularly on top of the lamb and potatoes with a spoon.


The lamb must be pink inside, not well done.








Bon app茅titDoes anyone have a good recipe for lamb roast?
Greek Roasted Lamb


7陆 hours 6 hours prep


6-8 servings


Ingredients


1 (4 lb) boneless leg of lamb


3 tablespoons fresh lemon juice


1/4 cup olive oil


5-6 cloves garlic, minced


1 1/2 teaspoons fresh thyme


1 1/2 teaspoons fresh oregano


2-3 bay leaves


salt, to taste


pepper, to taste


assorted root vegetables (optional)


Directions


Remove bone and fell from lamb, if necessary.


Piece together and tie with kitchen twine.


Mix remaining ingredients and pour over lamb, coating it thoroughly (make additional marinade if needed).


Marinate lamb 6 hours or preferably, overnight.


Drain marinade and allow lamb to warm (remove a lot of the chill).


Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.


Start checking your meat temp with the instant read thermometer at about 20-25 minutes per pound.


Allow the roast to rest undisturbed for about 25 minutes before carving.


Reduce any drippings, if desired, to serve with the lamb.
my first lamb roast i bought a pre-marinaded lamb and followed the package instructions. from trader joes, worked out great, this one sounds good though.


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This is a flavorful roast boneless leg of lamb recipe, made with a spicy marinade. This roast is marinated, so plan to start this the day before you plan to serve it.





INGREDIENTS:


1 boneless leg of lamb, rolled and tied


1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon


1/3 cup orange juice


1/4 cup chili sauce


1/4 cup water


1/2 cup minced onion


2 tablespoons vegetable oil


1 tablespoon chili powder


1 tablespoon brown sugar


1 teaspoon ground cumin


1/2 teaspoon dried leaf oregano, crumbled


1/2 teaspoon salt


1/2 teaspoon ground black pepper


PREPARATION:


Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass). Combine remaining ingredients in a bowl; pour over the lamb. Turn to coat well. Cover and refrigerate overnight or for up to 24 hours, turning occasionally.








Drain lamb; place on a rack in a roasting pan. Roast in a preheated 450掳 oven for 15 minutes. Reduce temperature to 350掳. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170掳 to 175掳 for medium. Add a little boiling water to prevent juices from cooking down and burning. Let roast stand for 10 minutes. Carve and serve with skimmed pan juices.


Serves 8.