The secret to a perfectly roasted leg of lamb?
Cook it low and slow, then turn up the heat so the exterior can form a crust.
The secret to a perfectlyroasted leg of lamb?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This flavorful lamb is wonderfully crisp on the outside and tender on the inside.
Scoring the fat cap helps the seasoning penetrate the meat.
Cutting the meat off the bone can be tricky.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve the platter of sliced meat with a parsley-mint sauce on the side.
Ingredients
1(6- to 7-lb.)
Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Rub mixture all over lamb.
Season with pepper and 5 teaspoons of the salt.
Place on wire rack on baking sheet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let stand at room temperature 1 hour.
Roast lamb:
Preheat oven to 325F.
Remove from oven; rest 30 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Broil lamb:
Meanwhile, increase oven temperature to 450F.
Rest on wire rack 15 minutes.
With machine running, pour remaining 1 cup oil into mixture until blended, 20 seconds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in remaining 1 teaspoon salt.
Slice and serve:
Slice lamb against the grain; serve with sauce.
Let stand at room temperature as directed before cooking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you’re able to also prepare the sauce up to a day ahead.
Refrigerate for up to four days or freeze for up to two months.
Thaw overnight in the refrigerator if frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store any leftover sauce separately.
For a lighter contrast, pair withgreen bean almondine, sauteed spinach, or a seasonal salad.
You’ll also need to tie it with kitchen twine to hold its shape while roasting.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
