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

Name: Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps anchovy filets, minced (about; 1 teaspoons freshly ground black pepper; 2 Tbsps finely chopped fresh rosemary leaves; 1 Tbsp medium cloves garlic, minced (about; 2 Tbsps kosher salt; 1 whole butterflied boneneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds; 1 Tbsp zest from 1 lemon; 2 Tbsps extra-virgin olive oil; 1 teaspoons red pepper flakes; 118 milliliters medium shallot, minced (about

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon is a gluten free, dairy free, and primal main course. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 180 calories, 25g of protein, and 8g of fat each. From preparation to the plate, this recipe takes roughly 5 hours. Head to the store and pick up kosher salt, pepper, pepper flakes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 275°F.

Equipment you will use

Oven

Heat olive oil in a small saucepan over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Anchovies

Rosemary

Shallot

Garlic

Transfer to a small bowl.

Equipment you will use

Bowl

Add salt and pepper and mix with a fork to combine.

Ingredients you will need

Salt And Pepper

Rub half of mixture into inside of butterflied lamb leg.

Ingredients you will need

Lamb

Dry Seasoning Rub

Roll leg and tie securely at 1-inch intervals with butcher's twine. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.

Ingredients you will need

Lamb

Roll

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet.

Ingredients you will need

Lamb

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125° to 130°F for medium-rare, or 130° to 135°F for medium, 3 to 3 1/2 hours.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer