Leg of Lamb
For easy slicing, have your butcher remove the bone and internal fat and roll with butcher's twine. Season with one of Tony's custom seasoning blends, or a combination of salt, pepper, garlic and herbs. Roast uncovered, on a rack at 325 degrees for approx 14-18 minutes per pound to desired internal temperature. Cover and rest 10 minutes before carving.
Lamb Rib Rack or Crown Roast
Season racks with your favorite blend, or rub with garlic, sea salt, pepper, and herbs. Pre-heat oven to 375 degrees. Cover rib tips with foil to prevent charring. Place roast on a rack in hot oven. Roast for 12-18 minutes per pound, basting with pan juices every 15 minutes. Recommended finished internal temperature, 130-140 degrees. Use a reliable meat thermometer and test temperature early.
Lamb Crown Roasts: Cooking time is a little less per pound for crowns, rely on your meat thermometer to make sure it is cooked just right. Prepare a rice, fruit or bread dressing if desired. Add hot stuffing to center of cooked roast on its serving platter and present to the table.