Roast Boneless Leg of Lamb
This has been my go to recipe for Easter for the past couple years. I think the original recipe came from the NY Times cooking. This recipe roasts the lamb in the oven at 425° initially for 15 minutes, then reducing the temperature to 350° for the remainder, until the internal temperature reaches between 130° – 135°. The rule of thumb is to roast for 25-30 minutes per pound, after the initial 15 minutes of roasting at the higher temperature. Then rest the roast, tented with foil, for another 15 minutes. The temperature will continue to rise to about 140° – 145°.
Ingredients
- 1 Lamb roast boneless
- 2 oz Anchovies 1 can
- 2 tbsp Fresh Rosemary chopped
- 6 garlic cloves
- 4 oz Unsalted Butter room temperature
- freshly ground black pepper
- 1 lemon
- 1¾ cups white wine
Instructions
- Preheat oven to 425°. Allow butter to come to room temperature. Using a food processor or mortar and pestle, mix ⅔ of the anchovies, rosemary leaves, and garlic cloves into a chunky paste. Separately, mix the remaining anchovies and butter into a paste.
- Using a sharp knife, make a dozen or more incisions, about 2" deep through the fat portion that covers the roast. This will be the top of the roast. Press the anchovy/rosemary/garlic paste into the incisions. Then rub the anchovy/butter paste all over the outside of the roast. Season with freshly ground black pepper.
- Place the lamb on a rack in a roasting pan or dutch oven, with the fat side up, and squeeze a lemon halves all over it. Pour the wine into the roasting pan. Roast for 15 minutes at 425°, then reduce to 350° and roast, basting every 20 minutes or so, for 25 minutes per pound of meat until a meat thermometer reads 130°-135° internal temperature.
- Remove roast from the oven and let rest on a rack for 15 minutes, tented with foil.
- While the roast is resting, spoon off the fat from the drippings, then transfer to a saucepan, over medium heat, and simmer the liquid, whisking in more wine to taste.
- Carve and serve with au jus. Garnish with rosemary sprigs.