Still one of my favorite roasting recipes - leg of lamb seared and sealed in a garlic salt rosemary crust, set to roast, then allowed to rest overnight in the fridge before slicing it up and frying it in its own fat and roasting veggies. (Crisis is also a fan.) I didn't get the rare I wanted because I was trying to use a professional thermometer instead of my usual gut instinct. Lesson learned: stick with my gut.