Leg of lamb

[noblesseoblige]

The children wan to cook Leg of lamb next week.
Tapiana ordered a leg of lamb from the Muslim butcher, bone removed.

My question, I know it needs to get marinated with garlic, olive oil and rosemary. Anything else? How many hours does it need to be marinated?
Does is get cooked on high heat first and then lowered?
Get seared in a pan and then put in the oven? Or 325F (?) from start to finish in the oven.

And yes, our son, has a fancy a$$ thermometer with a probe, lol, 'cause Alton Brown has one.....

[Mary Ann]

Cooked in the French manner, a leg of lamb is first seared in a 450 degree oven for fifteen minutes, and then you continue roasting at 350 until medium rare and juicy. It'll be about 25-30 minutes per pound, and you want it to be about 145-150 degrees.

Take a knife and stab the roast, and insert slivers of garlic in the stabs. Drizzle with a good olive oil and rub with rosemary.

This meat begs for red wine! If it's young lamb, do a lighter red; but with the herbs, a sturdy burgundy would be deeevine.

What goes with it? I really like a good creamed spinach or brussels sprouts with it. My mother used to make a delicious sweet and sour brussels sprouts recipe with bacon, onion, and balsamic vinegar.

I'm packing my bags, and I'm on my way.