It can be easier than many realize to connect with family and friends over a great meal featuring an American Lamb roast. Slow roasted American Lamb can make for a great weekend meal.

Large cuts like rib/rack roasts or leg of lamb are great choices for oven roasting.

Rib/Rack Roast

For a rib/rack roast, sear the lamb in a large skillet over medium-high heat for about 2 minutes per side or until the lamb is browned all over. Transfer to a 450 degree preheated oven and roast for approximately 10 minutes turning once for medium rare. Remove from the oven and let rest for 5 minutes. Carve the rack into individual rib chops and serve 2-3 chops per person.

The Perfect Roasted Leg of Lamb

A flavorful leg of lamb is a great mealtime solution for today's hectic lifestyles and provides the added bonus of great leftover meat for a future meal. Reduce your time in the kitchen by creating delicious salads, soups, or sandwiches with leftover roasted leg of lamb.

Don't rush a large leg roast by cooking it at a constant high temperature - it can cook unevenly - underdone in the center and overdone just below the surface. It is best to sear the roast first followed by low, slow roasting. Start the meat in a hot (450 - 500 degree) oven for 15-20 minutes until a crust forms that will seal in the juices. Reduce the oven heat to about 300 degrees to complete the cooking. For medium rare, roast approximately 20 minutes per pound at 300 degrees for a bone-in roast and 25 minutes per pound for a boneless roast. Use a meat thermometer to determine doneness. Remove from oven and let rest for 20 minutes before carving. A cooling period will allow the meat's juices to settle and make carving easier. Carve the roast against the grain so the meat will be tender. Cut thick slices - a naturally tender cut like leg should be sliced about one half inch thick.