Sublime Boneless Leg of Lamb Roast


There was a time in my culinary journey where I confidently cooked lamb:  chops, loins, legs, ground. It was usually very good.   Then I am not sure why, I just stopped cold turkey and have felt intimidated cooking it myself since.  I think it may have had to do with eating it on a trip to Paris and feeling I just could not live up to that perfect dish.    I often order it in restaurants for that reason but am often underwowed at the seasonings and usually disappointed.    The fabulous Selma at Selma’s Table once posted a recipe for lamb that had me sitting up straight, hanging on her every word and wanting to leap through my screen right to her table.   It was a boneless shoulder of lamb brilliantly rubbed with an interesting paste ON THE INSIDE of the meat.

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