- Preheat oven to 450°F. Rub seasonings over surfaces of roast.
- Place roast, bone side down (the bones serve in place of a meat rack), in shallow roasting pan. Insert meat thermometer in thickest part of roast, not touching bone or fat. Roast 15 minutes.
Insert meat thermometer into prime rib.
- Reduce oven temperature to 325°F. Roast 20 minutes per pound or until internal temperature is 120°F to 130°F for rare, 135°F to 145°F for medium.
- When roast has reached desired temperature, transfer to cutting board; tent with foil. Let stand in warm place 20 to 30 minutes to allow for easier carving. Temperature of roast will continue to rise about 10°F during stand time.
Tent roast with foil.
Leg of lamb is a true delicacy. Find out how to properly roast one on the next page.
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