Or maybe broil it a little first? Then, turn down the oven. But, I'm just supposing. I've never oven cooked a leg of lamb.

I like this idea best, because I can brown the fat cap without cooking the actual meat at high temp for 15 minutes. I don't care for lamb that is over cooked. Must be rare!

Appreciate it!

Jackie

I can't do rare with any meat.

This is my wife's go-to rub for lamb chops. It's simple.

Garlic powder. Tarragon. Salt.

That's it. And she grills them to a succulent medium rare. It's mouth watering good.

Already marinated overnight, used fresh garlic, thyme, and rosemary, with olive oil and white wine. Unless it's on sale, I don't buy lamb, but I'll keep your suggestion in case another sale comes up. Thanks!

He bathed it in butter and it came off the grill crisp and flavorful. I think it was cooked a little more than rare, but that was okay with me

Hope yours turns out exactly as you want!