[LBKQ]

Bone in.
Just need basics......Don't have a lot of time.

[JRandomFreeper]

Roll it over until you see the joint at the bone. It should flatten out like a frog. The thicker part should be down, and the thinnest part between the bone and flesh should be up.

Make a slice down the bone and remove it.

If you have plums (otherwise use prunes), score and peel them and stuff the bone cavity with plum, mint leaves, garlic, and rosemary. Tie into a roast with butcher's twine, cut small slits on the outside of the roast, stuff with crushed garlic and rosemary.

Bard with bacon if your religion allows it, otherwise, drape an olive oil soaked cheesecloth across it.

Roast 15 minutes per pound on a rack, or until it reaches an internal temp of 140F.

Let it rest for 15 to 30 minutes before carving.

/john

[JRandomFreeper]

Oh, and keep hot foods hot. (above 140F) and cold foods cold (less than 40). Let's not make anyone sick on Easter. ;>)

/john