Hi all, I've never made a leg of lamb and have been reading up on it. Normally, I'm strongly in favor of bone-in meats, but some people seem to prefer boneless leg of lamb.
I'm thinking about trying this recipe for Xmas dinner, but adding a little bit of evoo and dijon to the garlic/rosemary paste. I was thinking about getting a 3.5lb bone-in leg, as there will only be 2 or 3 or us and pulling it out at 135 or 140 degrees. I like my meat rare, but most other people seem to like medium rare or med. better.
Any advice or better recipes for a first crack at leg of lamb? Thanks.