Instructions

1. Choose a lamb roast that has a layer of fat on one side, as this will keep the meat moist during the cooking process. Rinse the roast under running cold water, and pat it dry with paper towel.

2. Place the prepared lamb on the roasting tray in the cooking dish. Add enough liquid to fill the cooking dish one-quarter full; water, broth or wine all work well. Add any onions, garlic, vegetables and spices desired; tarragon, oregano and sage are all appropriate herbs for lamb. Place the lid on the cooking dish.

3. Set the microwave to half-strength power, typically setting 5 out of 10. Insert the dish into the microwave and set the timer to 20 minutes per pound for a leg, 45 minutes per pound for a sirloin, or 30 minutes per pound for a shoulder roast.

4. Rotate the cooking dish halfway through the cooking process for a microwave that has no turntable. For all roasts, flip the meat over halfway through the cooking process, to ensure that it is evenly tender on both sides.

5. Insert a meat thermometer into the thickest part of the roast, without it touching the bone. Remove the roast when the thermometer reads 150 degrees Fahrenheit for medium-rare or 160 F for medium.

6. Brown the meat lightly in a deep frying pan, in a small amount of oil, to add caramelized flavor to the meat before serving. Allow the meat to rest, covered, for 10 to 15 minutes after cooking.