The lamb top roast is one of the three "subprimal" cuts that can be cut from the leg of lamb. The equivalent of the beef top round roast, but smaller and more tender, it provides a succulent boneless lamb roast when you don't want to deal with a whole leg.
Active time: 1 hr Start to finish: 1 1/2 hr
Cooks' note:
If you aren't able to grill outdoors, lamb can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then roasted in a shallow baking pan in middle of a preheated 450°F oven until thermometer registers 135°F, 15 to 20 minutes.
