Garlic-Rubbed Leg of Lamb with Leeks
Big pieces of meat like leg of lamb generally cook unevenly—the meat closer to the bone will inevitably be pinker than the meat nearer the edge. This can be an advantage when entertaining because it means there should be something for everyone, from guests who like their meat rare to those who prefer it well-done.
To make Lamb Salad with Arugula and Raspberry Vinaigrette: Reserve 1 pound of lamb.
Slideshow: More Lamb Recipes