Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

The Food Lab

Unraveling the mysteries of home cooking through science.

[Photographs: J. Kenji Lopez-Alt]

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.