Roast Leg of Lamb with Piquant Caper Sauce

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Appears in Cook's Illustrated March/April 1994

Here's how to roast a leg of lamb evenly, without having raw or overcooked portions.

SERVES 8-10

TIME 3 hours, plus 30 minutes standing

WHY THIS RECIPE WORKS

For a leg of lamb recipe without raw or overcooked portions, we roasted the meat first at 450 degrees for 20 minutes, turning it at the 10-minute mark, and then lowered the heat to 350 degrees, turning the leg every 10 or 20 minutes to ensu...

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