Mediterranean
Leg of Lamb with Garlic and Rosemary
This is a celebratory bone-in roast with a deeply browned exterior and evenly seasoned slices. Salt penetrates overnight; a paste of rosemary, garlic, lemon zest, anchovy, and olive oil supplies aroma
8 servings · 20 minutes prep · 120 minutes cook
Ingredients
Lamb
- 1 bone-in leg of lamb, 6 to 7 pounds (2.7 to 3.2 kg), excess surface fat trimmed to 1/4 inch (6 mm)
- 2 tablespoons Diamond Crystal kosher salt (18 g)
- 1 teaspoon freshly ground black pepper
- 8 garlic cloves, finely grated
- 3 tablespoons finely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 2 anchovy fillets, mashed (optional)
- 2 tablespoons (30 ml) extra-virgin olive oil
Pan jus
- 1 cup (240 ml) low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine
- 1 tablespoon (15 ml) fresh lemon juice
Directions
Season the lamb
- Pat the lamb dry. Score only the fat cap in a 1-inch (2.5-cm) diamond pattern without cutting into the meat. Season all over with salt and pepper; refrigerate uncovered on a rack for 8 to 24 hours.
- Mix garlic, rosemary, lemon zest, anchovy, if using, and olive oil. Rub over the meat, avoiding thick clumps on the fat. Let stand at room temperature for 45 minutes while the oven heats.
Roast and rest
- Heat the oven to 450°F (230°C). Set the lamb fat-side up on a rack in a roasting pan. Roast 20 minutes to brown.
- Reduce the oven to 325°F (165°C), add the stock and wine to the pan without wetting the lamb, and continue roasting for 65 to 95 minutes. Rotate the pan once. Begin checking early and cook until several spots in the thickest meat, away from bone, register at least 145°F (63°C).
- Transfer to a board, tent loosely, and rest 20 to 25 minutes.
Finish the jus
- Skim excess fat from the roasting pan. Simmer the pan liquid over medium heat, scraping browned bits, until reduced to about 1 cup, 5 to 8 minutes. Strain if desired and stir in lemon juice.
- Carve across the grain in thin slices and serve with the jus.
