The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results – slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe. If you use searing method, you will have ends that are more well done, and as you get closer to the interior, more rare. This way you have a variety to serve to guests.

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