Only have one oven
but want to cook 2 different meats for Christmas.
A standing rib which calls for 400, will probably cook for about 2 hours. Cooked on a bed of onions. (Nigella Lawson's recipe)
A rolled boneless leg of lamb, starts off at 450 then goes down to 350 for about an hour. The lamb is browned and then covered in foil. (Lynn Crawford's recipe)
Any suggestions???? can I split the difference and use 375 and adjust the times? Not sure what to do. Seeing as both will be on the medium rare side, I don't want to cook one and then reheat. I've always done this for turkey. (So much easier cooking the turkey the day before!) But I worry I will overcook one of the roasts in the reheating.