I had to cancel on the Easter dinner as NO ONE wanted lamb though they never had it! One of the GFs brought ham!I find myself kind of disappointed there we’re no pictures to go along with this thread. Hope it turned out good no matter what you chose.
We always did our lamb ridiculously rare, 115-120 then rest before eating.
Served with Asparagus, pan cooked carrots/maple syrup, and oven roasted baby reds with olive oil and rosemary.
I've seen that done of cooking shows, but since I WAS planning to have the mini T-bones (Lamb Chops) I was going to use Garlic Sea Salt (Mortons).If you want to do roasts, slice up some garlic into slivers, then use a thin pointy blade to poke the roast. Slide the slivers down the knife blade til they're out of sight in the roast. Do the whole roast an inch or two apart.