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.
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.