Side Orders: Mastering the art of a crispy and tender leg of lamb

Anne Braly

My grandmother grew up in Lexington, Virginia, and knew how to roast a leg of lamb. She made the best, hands down. The state of Virginia is known for lamb, partially because of all the Irish and Scottish people who settled there and brought their food ways with them. I don't know how she did it, but the outside was crisp and the meat inside was pink and tender. My mouth waters just thinking about it, and I wish she were still here to tell me how she made it. It couldn't have been that difficult. There were no herbs added to the outside like so many recipes today call for. And it wasn't studded with cloves of garlic.