I am having several friends over on Saturday for dinner and want to cook a big meaty showstopper of a dish. I was considering the Zuni Mock Porchetta but now I'm really drawn to the Seven Hour Leg of Lamb in Molly Steven's "All About Braising." The only catch is that the recipe requires a large roasting pan that can also be used on the stovetop. I don't have a fancy roasting pan, and just use large pyrex ones I wouldn't put on a burner. However, I do have a 7 and 1/4 quart round Le Creuset dutch oven. I know this will probably be just fine, but any thoughts on whether the high sides of the dutch oven would interfere with or alter the roasting process? As it's my first time with the recipe and I'll have a large number of guests, I'm a little antsy.