I followed the recipe
overshooting for the duration (2 hours) to aim for medium-well, but dispensed from using my (too slow to rise) thermometer. I ended up with
which is less than very appealing.
I know "individual ovens vary", etc... but this is off by a mile. Can you suggest how this might have happened?
Please comment on the use of 350F for roasting a leg of lamb. One might roast at 425F, and keep in the oven for 60-90 minutes. Alternatively, one might use 275F, and keep the roast overnight in the oven. But what kind of cooking would you be aiming for if you used 350F?
Yes, yes, she's a goddess. We love her. She inspired and inspires us. Etc.
But I'm not looking for a defence of Julia's wisdom. Nor am I looking for variables in the recipe (after reading "individual oven varies" on a thousand recipes, it sinks in to take it with a grain of salt).
Would you care to critique the recipe? George M says to up the temperature. That's a good start. What else would you change to get a lot of flavor yet a perfectly tender roast?