Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes.

Step 2: Repeat the cut. Place the thick part of the roast on the cutting board. Slice horizontally through this thick section toward its outer edge, unfolding as you slice.

Today in America, what was once known as “spring lamb” is offered to market between 6 and 12 months old, which yields a fresh, meaty flavor no more pungent than pork or beef. Don’t be ...

A roast leg of lamb that's perfect for dinner and provides leftovers the next day Credit: Haarala Hamilton This takes very little preparation and cooks quickly. To make things even easier I serve ...

There's just one more thing to consider for the best butterflied roast: After roasting, ... 145 degrees for medium-rare beef and lamb, ...

But carving a leg of lamb on the bone can be a challenge. If you start instead with a boneless roast and tie it into a roll before roasting, carving is a snap.

Once done as desired, let the lamb rest on a warm platter, covered with foil, for 10 minutes. Cut the lamb across the grain at a slight angle into thin slices.

The rest was easy: I roasted it. The persillade stayed put and flavored the meat beautifully. I didn’t serve a prestigious cut, but I served a meaty, great-tasting one.

Put the lamb into a container where it can lie flat and add the marinade, pushing it into the cuts. Cover with cling film and put it in the fridge for 12-20 hours.