Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon
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.
Heat olive oil in a small saucepan over medium heat until shimmering.
Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes.
Transfer to a small bowl.
Add salt and pepper and mix with a fork to combine.
Rub half of mixture into inside of butterflied lamb leg.
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.
When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet.
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.
Remove from oven and let rest for 40 minutes.
While lamb is resting, increase oven temperature to 500°F. Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes.
Remove from oven and let rest 5 minutes.
Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.