hairnet leg of lamb (high-temp)

served with peas & carrots, fries and straw mushroom cream sauce

I prefer lamb's meat rare, Marielos likes her meat well done.

The compromise is a roast that is well done on the edges, while the inside is still rare. To get that, I use a higher temperature than I usually do and quit before the inside is too far gone.


Pic1: the mostly medium-rare
Pic2: the well-done (not for me, thanks)



This is what you need for 6 servings:


Pic3: 60 minutes at 350 ºF: grey edges, center still raw = donut effect
Pic4: 69 minutes later, the center is done a lot more
Pic5: the sauce

Straw Mushroom Sauce: (Pic6)