Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
Why this recipe works:
- Cooking at very low temperatures followed by a blast at high heat creates the ultimate contrast with pink meat that extends from edge to edge and a crisp brown crust. It also enhances tenderness.
- Par-cooking a rub made with garlic, rosemary, lemon zest, and anchovies ensures that raw, steamed flavors don't last.
- Anchovies in the marinade bring out the meatiness of the lamb without overwhelming with any kind of fishy aroma.
Note: Use any leftover cooked lamb in these Lamb Sandwiches with Tapenade Mayo, Watercress, and Caciocavallo Cheese.