This aromatic roast lamb has a tender texture and a perfectly rosy, medium-rare hue from edge to center.
with minced garlic, or olive paste with Mediterranean herbs. Even plain old salt and pepper, if all you want to taste is the meat.
A bone-in leg of lamb resembles a cone, with a very thin tapered end and a fat end. Because of this, cooking it evenly is a nearly impossible task: The meat on the thinner end is inevitably going to cook more than the meat on the fat end.
That said, there's a balance to be struck: With lower temperatures, cooking times can get excessively long. I'll generally commit to cooking a prime rib in a 175° to 200°F oven once a year, monitoring it for its 8- to 10-hour cook time. In this case, I found three hours at 275°F offered me the best balance between good results and a reasonable timeframe.
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