olive oil in the bowl of a food processor and process until a
paste is formed, scraping down the sides as necessary. Rub
the leg of lamb thoroughly with the mixture before
seasoning it in step 1; apply salt sparingly, as the olive
mixture is salty.
SLOW-ROASTED BONELESS LEG OF LAMB WITH
CUMIN AND FENNEL
Whisk together 1 tablespoon ground toasted cumin seeds, 1
tablespoon ground toasted fennel seeds, 2 cloves of garlic
minced, 2 teaspoons soy sauce, and ¼ cup olive oil in a
small bowl. Rub the leg of lamb thoroughly with the mixture
before seasoning it in step 1.
SLOW-ROASTED BONELESS LEG OF LAMB WITH
HARISSA AND GARLIC
Whisk together 3 tablespoons store-bought harissa paste, 1
clove garlic, minced, and ¼ cup olive oil in a small bowl.
Rub the leg of lamb thoroughly with the mixture before
seasoning it in step 1.
COOKING RACK OF LAMB
Though a rack of lamb is technically a roast, it’s actually
much more useful to think of it as if it were a steak—which
makes sense, because the proportions are about the same (a
couple inches thick at most), as is the composition (tender
meat with a good amount of intramuscular fat). So, when I
cook a rack of lamb, unless I’m doing something fancy and
involved like beer-cooler sous-vide (see here), I do it pretty