Hey there all. I've got company coming in a bit and I've prepped, seasoned and tied a bone out leg of lamb to roast in the oven. Problem is I'm on a diet and I think I may have over trimmed the fat cap. It's mostly gone, will I end up with dry lamb. My plan is to cook medium rare but I'm still worried since my dinner guests are first time guests and have heard I'm a good cook. I'd rather not have to butter or oil it further as Im watching the calories, but also don't wamy it to be dry and unpalatable.
Lots of garlic, mustard and herbs, bit still looks pretty lean to me now.