Accounting for Taste

For you seasoned lamb lovers and recent converts, this slow-roasted method delivers mild, flavorful meat with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat. Got your attention now?

Here, we are going with the classic combination of garlic, rosemary, lemon zest, and some shallots, which bring their milder allium sweetness to the mix. These aromatics are cooked down in olive oil, with a pinch of red pepper flakes for heat, and a few minced anchovy fillets (another classic lamb pairing). And don’t worry, those fillets won’t taste fishy in the final roast.

When applying a rub to the meat, it’s important to really work the salt deep into as many cracks and crevices as possible. Ideally, you want to let the mixture sit on the lamb for at least a day.

There’s a difference between edible and fantastic. That difference usually comes down to how crisp the fat is. After the lamb has rested for half an hour or so (which gives ample time for temperature differentials inside to even out), pop it back into a 500°F oven for about 15 minutes to fully crisp. The lamb fat crackles and those bits of garlic and shallot brown, lending a rich sweetness to the salty crust.

Your meat should be gloriously juicy, crispy on the outside, and because of its low, slow cooking, perfectly evenly cooked and extra-tender. Mmmm good!

Slow-Roasted Boneless Leg of Lamb

Servings: 8-10
Time: 4 hr, 35 min
Difficulty: easy
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Ingredients

2 Tbsp. extra-virgin olive oil
3 medium cloves garlic minced (about 1 Tbsp.)
1 medium shallot, minced (about 1/2 cup)
6 anchovy filets, minced (about 1 1/2 Tbsp.)
2 Tbsp. finely chopped fresh rosemary leaves
1 Tbsp. finely grated lemon zest (from 1 lemon)
1/2 tsp. red pepper flakes
2 Tbsp. Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
Freshly ground black pepper
One 6- to 8-lbs. boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat

Directions

Adjust oven rack to lower-third position and preheat oven to 275°F. In a small saucepan set over medium heat, heat olive oil until shimmering, about 3 minutes. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, 3 to 5 minutes. Transfer to a small heatproof bowl. Stir in salt and pepper.
Rub half of the mixture inside butterflied lamb leg. Roll leg and, using butcher’s twine, tie securely at 1-inch intervals. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to 12 hours for best flavor and texture.
When ready to cook, place lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted into thickest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, 2 1/2 to 3 hours. Remove from oven and let rest, uncovered, for 40 minutes.
While lamb is resting, increase oven temperature to 500°F. 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.

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Recipe by J. Kenji López-Alt for Serious Eats