Originally Posted by riutzelj

Lamb is wonderful!. Roast it at 325 until the meat thermometer reads 155-160. Cut off undesired fat leaving 1/4-1/2 inch. Do not cut the membrane covering the lean meat. Brush lean side with olive oil and rub with garlic and/or insert slivers of garlic into the meat. Can be served with caper sauce ( medium cream sauce with 4-6 Tblspoons of capers and 2 tablespoons of chopped parsley) or with a gravy made with dill. Mediterranean recipes abound: same principles just using rosemary, fennel, garlic, olive oil and lemon slices on the meat as it cooks. Left over lamb makes great Shepard's pies, Scotch Broth soup, a robust green salad with red wine vinaigrette and lots of other stuff. Epicurious is a great site for further recipes ( Bon Appetite Magazines' site)