Does anyone have a method to get this result? I have ordered a smallish (like 3 pounds) boneless leg of lamb, which the butcher can butterfly and make flatter or tie into a roast.
I am OK at lamb, but can only get it tender if I do stew, which is not what I'm wanting for Easter. When I've done lamb it the oven it has either been cripsy brown and overcooked or gray outside and too rare in the center.
If it matters, I'll probably serve it with a veg, smashed white beans with lemon and olive oil, and a sharply dressed green salad.
Any help would be much appreciated.
P.S. I don't have a grill.