Studded with garlic cloves & rubbed with a little olive oil, salt & pepper & fresh rosemary. I, too start with a very hot oven for 20 minutes to sear & seal & then reduce the heat to low & slow for an internal medium rare temperature.
The low & slow ensures that the internal fats render & moistens the meat.
Great with creamy scalloped potatoes (with garlic of course), or roasted potatoes, steamed asparagus, or sauted green beans.
Must have light gravy (au jus), mint sauce, or mint jelly in a pinch.
Oh, & a great bottle of Australian, Barossa Valley Shiraz !
P.S. Like all meats, bone in takes longer.
Last edited by New_2_99s; 07/21/14. Reason: add P.S.
