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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Roast Leg of Lamb
...in your mind.
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Roast Leg of Lamb

Roast Leg of Lamb

Lamb’s one of those things people either love or are totally weird about. But this? This will win over even the lamb-haters. Bone-in, rub with a shit ton of garlic, rosemary and mint and then roasted until it’s juicy, crusty, and begging to be carved. It’s not hard. It just looks like it is.

Serves 6-8

Ingredients

  • 1 bone-in (6-8 pound) leg of lamb
  • 1/2 cup loosely pack mint leaves, chopped
  • 1/2 cup loosely packed parsley, chopped
  • 3 tablespoons picked rosemary leaves, chopped
  • 10 cloves garlic, minced
  • Zest & juice of 1 lemon
  • 1 tablespoon anchovy paste
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1/3 cup olive oil

Serve with this incredible saffron rice, recipe here

Directions

  1. Take the lamb out of the refrigerator about an hour before cooking
  2. Preheat oven to 450
  3. Combine remaining ingredients in a bowl and mix well to combine
  4. If so inclined French the bone (watch the video), then make long diagonal diamond cuts into the lamb - but not too deep, then rub paste all over and into the cuts
  5. Put lamb fat-side up on a rack on a baking sheet, cover loosely with foil and put into the oven - immediately turn down to 350
  6. Remove foil after 1:30 min, and continue roasting until the internal temp reaches 130-133, then remove the lamb from the oven and tent with foil 10-15 minutes before carving.  The temp will climb making it a beautiful medium-rare