Makes 4 to 6 servings
A boneless leg of lamb, rolled, studded with slivers of garlic and rubbed with herbs, oil and lemon zest, is a feast worthy of a very special occasion yet doable on any weeknight. One part of what makes this roast so delectable is the rub; the other is the way it’s cooked — it’s oven-braised. A quick run in a hot oven, followed by less than an hour of unattended slow cooking, turns out a succulent, potently aromatic roast. If it’s spring, serve the lamb with something green; if the weather’s cold, something rich, like the Potato Tourte, would be splendid.
Depending on your market, you may find a leg of lamb that’s already rolled up (some are wrapped in ovenproof netting and ready to roast). Otherwise, buy a boneless leg of lamb and roll it yourself, rolling it so that the layer of fat is on the outside, and tying it into a chubby bundle with kitchen twine.
Working Ahead
If you prefer lamb that isn’t rare, you can make the roast up to 3 days ahead and reheat it very gently in a covered Dutch oven, adding a little more wine, broth or water if needed.
Center a rack in the oven and preheat to 450 degrees F.
Remove 1 or 2 garlic cloves from the head, peel them and slice them into slivers with a knife or do this with a small (Benriner-type) mandoline. Using the tip of a paring knife, pierce the lamb all over and then stud it with the garlic, using the knife to help you push the slivers into the meat. Separate the remaining cloves (no need to peel) and toss them into a Dutch oven.
Mix 2 tablespoons of the olive oil and the minced herbs together in a small bowl — toss the stems into the Dutch oven — and grate the lemon zest over the oil. Season generously with salt and pepper and rub the seasoned oil over the lamb.
Thickly slice the lemon and add the slices to the Dutch oven, along with the onion and herb sprigs. Pour over the remaining 2 tablespoons oil and the white wine, season with salt and pepper and stir to mix well. Center the lamb in the pot.
Roast the lamb for 15 minutes, then cover the pot and lower the oven temperature to 350 degrees F. Continue to cook until a thermometer inserted into the center of the roast reads between 120 degrees F (rare) and 135 degrees F (medium-rare), about 30 minutes. The total cooking time will be about 45 minutes. If you’d like the top of the roast to be a little darker, run it under the broiler very briefly. Remove the roast and tent with foil; let it rest while you make the pan sauce.
Put the Dutch oven over high heat and bring the liquid in the pot to a boil, crushing the garlic cloves as you do. Cook for about 2 minutes, then add the broth, lower the heat and simmer for 5 minutes. Taste for salt and pepper and strain the sauce.
Slice the roast and serve, either moistening the meat with the pan sauce or passing it at the table.
Storing: If you like your lamb rare, your only chance to have it the way you want it is to eat it as soon as it’s ready or at room temperature for a few days after that. Leftovers make great sandwiches, and they’re also good in Mediterranean Shepherd’s Pie — cut the lamb into small cubes and use it instead of the ground meat.