Slow-Roasted Boneless Leg Of Lamb With Garlic, Rosemary, And Lemon Recipe

1. 1

   Adjust oven rack to lower-middle position and preheat oven to 275u00b0F (135deg;C). Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine.

2. 2

   Rub half of mixture into inside of butterflied lamb leg. Roll leg and tie securely at 1-inch intervals with butcher's twine. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.

3. 3

   When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125u00b0F to 130u00b0F (52u00b0C - 54u00b0C)for medium-rare, or 130u00b0F to 135u00b0F for medium (54u00b0C - 57u00b0C), 3 to 3 1/2 hours. Remove from oven and let rest for 40 minutes.

4. 4

   While lamb is resting, increase oven temperature to 500u00b0F (260u00b0C). Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

* Per serving · 4 servings · Values may vary.