Most of the recipes call for the lamb to be covered during most of the cooking process. I'm looking for the timing and temp to get the really nice crust you get in a good restaurant lamb. Thanks for all suggestions.
CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.