SLOW-ROASTED
BONELESS LEG OF
LAMB
SERVES 10 TO 12
1 butterflied boneless leg of lamb, 5 to 7 pounds
Kosher salt and freshly ground black pepper
Adjust an oven rack to the center position and preheat
the oven to 200°F. Open out the lamb leg on a cutting
board. Season generously with salt and pepper inside and
out (go light on the salt if you seasoned the meat ahead).
Roll the lamb up and secure with kitchen twine.
- Place the lamb on a wire rack set in a foil-lined rimmed
baking sheet. Place it in the oven and cook until the
center of the roast registers 125°F on an instant-read
thermometer for medium-rare, or 135°F for medium, 2½
to 3 hours. Remove the roast from the oven and tent
tightly with aluminum foil. Place in a warm spot in the
kitchen and allow to rest for at least 30 minutes, and up
to 1½ hours. Meanwhile, heat the oven to highest
possible temperature (500° to 550°F). - Ten minutes before your guests are ready to be served,
remove the foil, place the roast in the hot oven, and cook
until well-browned and crisp on the exterior. 6 to 10