I have a gigantic boneless lamb roast in the fridge, but little experience cooking lamb...

Does anyone out there have any advice?

But if you are new to cooking it, simple is probably the better way to go. I'd rub it with rosemary, thyme and olive oil, bring it to Room temp and throw it in a medium oven (350) until it's medium/well (Which is my personal preferance with lamb) I'd throw some potatoe hunks in the pan for the last hour to roast along with it.

but I took a stab at osso bucco with lots of coaching from this group one weekend.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=41020

I was a lamb noob, too. My conclusion was it was okay but I wouldn't want it again. So, I would second the advice from the empress and keep it simple.

Hope it comes out well and you like it better than we did. :hi:

My wife refuses to eat lamb "they're so cute!", so I don't get to experiment like I would like to. I think the mediterranean and greek recipes are the best. I haven't quite mastered the process of seasoning though, invariably mine come out with this sort of oily taste - I don't know if it's the cut or my technique, but I rarely get to work on it. Really good lamb, however, is REALLY good, so maybe I'll keep working.

Best I can suggest is looking in that direction, and working with the boneless to get a consistent cooking distribution. "Legs" of lamb are a tricky if they still have bones - very delicious, I've had some great ones - but tricky (at least for me) nonetheless. Sadly, it's not a priority in my house, because I truly love a good and properly seasoned and cooked cut of lamb.

...by using a sea salt (the kind I had was delicious lavender and gray sea salt from Williams and Sonoma but it's no longer made) sprinkled very liberally over the roast. It was just delicious, and the leftovers were outstanding for several days, made into various stews and such.

oh, the questions...

I roasted it at a pretty high temperature -- maybe 450? -- and then turned it down until the meat thermometer showed a medium rare temperature. I knew we wouldn't be eating the whole thing at one meal, so I wanted it pretty pink in the center.

But since it's boneless, consider cutting it up for different meals. I've had good luck with lamb in shish kabob, shawarma, curry and tandoori style. Most meat recipes from Greece to Pakistan can work with lamb pretty well.

Just remember that it's more delicate than beef and doesn't respond as well to searing, IMHO.

on edit: I wanted to add that there are some nice Himalayan recipes that work with lamb, too (Momos), but they involve ground lamb.

That would allow experimentation with a variety of dishes. :hi:

I make a marinade for lamb chops that's also wonderful of shish kebab - it's red wine, olive oil, garlic, oregano, and a tiny hit of cayenne. Wonderful!