Roasting is one of the easiest ways to prepare a Sunday supper, plus it fills the house with wonderful aromas. This week we’re getting spring off to a bright start with a succulent lamb roast.
It’s worth investing in a heavy-duty metal roasting pan with handles. Lightweight-pans, especially throw-away aluminum ones, are too flimsy to handle a roast safely. A roasting rack is not necessary except for poultry.
In general, roast on the middle rack of the oven. Place the roast in the pan with the fat side up so the melting fat bastes the meat. If the roast has no fat (like a well-trimmed leg of lamb), coat it lightly with oil.
Begin roasting at a high temperature to create a crisp crust, then reduce the heat to cook it through. An instant-read thermometer is the best way to check doneness. Remove the meat when it’s 10 degrees below the desired final temperature, as it will continue to cook out of the oven. Let it rest, loosely with aluminum foil, so the juices distribute evenly before carving.
Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of “Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.”