Ingredients
Preparation
Step 1
Half an hour or the day before cooking, trim off excess fat and spread the lamb out skin side down. Make lengthwise slashes in the 2 large lobes of meat and spread out to even the mass. Brush the flesh side with the meat marinade (see page 47), or season with salt, pepper, and rosemary or Provençal herbs (see page 44), and oil both sides. Set 7 to 8 inches under the hot broiler element and brown nicely for about 10 minutes on each side, basting with oil. (Browning may be completed an hour or so in advance.) Finish in a 375°F oven, roasting for 15 to 20 minutes to a meat-thermometer reading of 140°F for medium rare. Let rest 10 to 15 minutes before carving, which allows the meat juices to return to the flesh.
Broil/Roasting Ahead of Time
Step 2
For a large piece of meat, like a butterflied roasting chicken or a boned and butterflied leg of lamb or pork loin, you can do the preliminary browning somewhat in advance. Cover loosely and leave at room temperature, then finish it off later.
