From start to finish, at which point the dog asked if there were any left over for him. (e brought his rawhide chew to trade). The recipe was adapted from Michael Field's School of Cooking book, a book I purchased in the 1970's. It has a leg of lamb recipe that was to die for in the old days. Lamb was de-boned and butterflied, marinated in oil, garlic, onion and spices, then put under the broiler (smoke alarms hadn't been invented in those days). Because of the varying thickness of the lamb, everyone got what they wanted, from well done to medium rare.
I simply used a rack of lamb, marinated it, hooked it, and cooked it to 145 degrees. A dinner guest who "hates lamb" was blown away.
[attachment deleted by admin]
[attachment deleted by admin]