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Sunday, December 6

Slow-roasted boneless leg of lamb with garlic, rosemary & lemon

Olive oil, extra-virgin
2 tablespoons
Garlic, minced
1 tablespoon
Shallot, minced
1 medium
Anchovy filets, minced
3 tablespoons
Rosemary leaves, finely chopped
2 tablespoons
Lemon zest
1 tablespoon
Red pepper flakes
½ teaspoon
Salt, kosher
2 tablespoons
Pepper, freshly ground
½ teaspoon
Leg of lamb, boneless, butterflied, carefully trimmed of internal fat & connective tissues
4 to 5 pounds
  1. Preheat oven to 275°F; arrange rack in lower-middle position. 
  2. Heat oil in a small saucepan over medium heat until shimmering. 
  3. Add the garlic, shallot, anchovies, rosemary, zest, and pepper flakes. 
  4. Cook, stirring occasionally, until the shallots and garlic are softened, about 5 minutes. 
  5. Transfer to a small bowl, and season with salt and pepper. 
  6. Rub half of the mixture inside the lamb leg. 
  7. Roll the leg and secure at 1-inch intervals with butcher’s twine. 
  8. Rub remaining mixture over the exterior of the lamb. 
  9. Cook immediately, or let rest uncovered in your refrigerator overnight. 
  10. Place the lamb on a wire rack set in a foil-lined rimmed baking sheet. 
  11. Transfer to the oven, and roast until an instant read thermometer inserted into the coolest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 1 ½ to 2 hours. 
  12. Remove from the oven, and let rest for 40 minutes.
  13. Increase the oven to 500°F. 
  14. Return the lamb to the oven, and roast until the exterior is deep brown and crisp, about 15 minutes. 
  15. Remove from the oven, and let rest 15 minutes. 
  16. Remove the twine, transfer to a cutting board, and slice into ¼-inch thick slices.
Recipe from Serious Eats

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