From the kitchen of One Perfect Bite...I rarely check the comments on an Ina Garten recipe. I'm so used to them being perfect that I've never seen the need. I did, however, have a concern when I read through the instructions for this one and saw the temperature at which this roast was to be cooked. Fortunately, I decided to scan the comments, and in doing so saved myself a very expensive mistake. Now, it may be a difference in the way professional and home oven cook, but if you follow Ina's recipe to a tee, you'll have a well-done mess on your hands and your kitchen smoke alarms will get a work-out they may or may not need. I've always been taught that lamb needs to be cooked at a low temperature. I'm still of that opinion, though I do sear my lamb at a high temperature for a short period of time. A quick read of the comments lead me to make some alterations to Ina's recipe. I decided to season the roast the day before I baked it, and save for that brief sear, I cut the oven temperature from 450 to 325 degrees. While I let the roast sit for a full day once it was seasoned, this is about as effortless as a company meal can get if you keep wait time in mind. I urge those of you who enjoy lamb to give this recipe a try. The version which appears below contains the changes I made to the original recipe. Ina's recipe can be found here.
