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1
Preheat the oven to 400.
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2
In a bowl, blend together the scallions, lemon zest, and 1/4 cup of olive oil.
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3
Stir in 1 teaspoon of kosher salt and 2 teaspoons pepper.
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4
Place the leg of lamb on a work surface, fat side down.
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5
With a boning knife, make a cut down the length of the leg bone that is just under the surface.
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6
Cut around the leg bone to make a pocket.
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7
Make 2 cuts on each side of the leg bone to separate the 2 muscles on each side.
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8
Spread out the part of the leg where the hip bone was.
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9
Rub the meat all over, on both sides with the lemon juice and season with salt.
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10
Let stand for 10 minutes.
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11
Set the leg fat side down and spread the scallion paste in the leg bone pocket, in between the 2 muscles on each side of the leg bone and all over the boned hip section.
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12
Fold the boned hip section into a neat bundle and set fat side up.
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13
Tie the leg, starting at the boned hip section, at 1 inch intervals.
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14
Place in a roasting pan, fat side up.
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15
Roast in the upper third of the oven for 40 minutes.
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16
Turn the oven down to 325 and continue to roast for about 2 hours, until an instant read thermometer registers 160 when inserted into the thickest part of the leg.
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17
Meanwhile, put the anchos in a shallow, heatproof bowl and cover with the hot water.
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18
Place a small bowl or ramekin on the anchos to keep them submerged.
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19
Let soak until softened, about 20 minutes.
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20
Reserve 1/2 cup of the soaking liquid.
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21
Discard the stems and seeds and coarsely chop the anchos.
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22
When the lamb is done, transfer it to a carving board to rest for at least 10 minutes or up to 20 minutes.
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23
Pour the pan juices into a glass measuring cup and set the roasting pan over 2 burners on high heat.
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24
Add the chicken stock to the pan and boil, scraping up the browned bits on the bottom, until reduced to 1 1/4 cups, about 3 minutes.
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25
Skim the fat from the pan juices and transfer, along with the reduced stock to a small saucepan.
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26
Put the chopped anchos and reserved soaking liquid in a blender and puree.
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27
Stir the puree into the small saucepan with the reduced stock and pan juices and bring to a simmer over moderate heat.
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28
Add the soy sauce and season with salt and pepper.
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29
Cut the strings off the leg of lamb and carve into 1/2 inch thick slices.
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30
Serve with the ancho sauce.
