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Boneless Leg of Lamb w/ Garlic & Rosemar




Source of Recipe


My version of a Seriouseats.com recipe


Recipe Introduction


One of the best and easiest lamb recipes I’ve ever made. Do it the night before for best results. I had a 5 1/2 lb. roast, so I halved everything and it worked just fine.


List of Ingredients




2 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced (about 1 tablespoon)
1 medium shallot, minced (about 1/2 cup)
6 anchovy filets, minced (about 3 tablespoons) or 3 T. of anchovy paste
2 tablespoons finely chopped fresh rosemary leaves
1 tablespoon zest from 1 lemon
Kosher salt
Freshly ground black pepper
1 whole butterflied boneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds


Recipe



If cooking right away, set oven temperature to 325F. Heat the olive oil in a small sauté pan over medium heat. Cook the garlic, shallot, anchovies, rosemary and lemon zest about 5 minutes. Garlic and shallots should be soften and translucent. Place in a small bowl and season with salt and pepper.

Rub half this mixture on the inside of the leg of lamb. Roll up and tie every inch along the roast. Rub the remaining mixture on the outside of the roast. You can cook right away or place uncovered in the refrigerator overnight.

When you are ready to cook put the roast on a wire rack placed in a foil-lined baking sheet. Place in oven and roast for about 20 minutes per pound. Lamb should register 125F-130F for medium rare. Remove from the oven, cover with foil and let rest 40 minutes. [This gives you time to make roast potatoes with the drippings from the lamb.]

When ready to serve remove twine, slice and serve.

Serves 6-8.