FEEDS 8 TO 10
Leg of lamb is one of my favorite roasts and a nice way to serve lamb to friends and family without breaking the bank. This recipe calls for a semi-boneless leg. The butcher removes the hip bone, so you have a compact roast that will cook evenly and is easy to carve. It’s best if the rub sits on the lamb for 24 hours before cooking.
For the Wet Rub
1 small YELLOW ONION, cut into segments
6 GARLIC CLOVES
1/4 cup fresh FLAT-LEAF PARSLEY LEAVES
1 fresh ROSEMARY SPRIG
2 teaspoons fresh THYME LEAVES
11/2 teaspoons finely chopped fresh MINT LEAVES
3/4 teaspoon ground CUMIN
1/2 teaspoon KOSHER SALT
1/2 teaspoon freshly ground BLACK PEPPER
6 tablespoons OLIVE OIL
11/2 teaspoons fresh LEMON JUICE
For the Lamb
1 semi-boneless LEG OF LAMB (6 to 7 pounds)
A handful of fresh ROSEMARY SPRIGS (12 or more)
KOSHER SALT and freshly ground BLACK PEPPER
To make the wet rub, combine the onion and garlic in a food processor and pulse until coarsely chopped. Add the parsley, rosemary, thyme, mint, cumin, salt, and pepper. Drizzle 3 tablespoons of the oil through the feed tube while you process the ingredients to a chunky paste. Turn the paste out into a bowl and stir in the remaining oil and the lemon juice. The rub can be made up to a day in advance; refrigerate it in an airtight container. Bring the rub to room temperature and stir to recombine the ingredients when you’re ready to use it.
Apply the wet rub evenly over the surface of the lamb. Wrap the lamb in plastic wrap and refrigerate for 24 hours before cooking.
One hour prior to cooking, take the lamb out of the refrigerator to come to room temperature. Meanwhile, preheat the oven to 400°F. Place a roasting rack inside a roasting pan. Line the rack with rosemary sprigs. Preheat a cast-iron or heavy-bottomed skillet over medium-high heat.
Season the lamb all over with salt and pepper. Brown the lamb in the skillet on all sides, about 4 minutes per side or 16 minutes total.
Transfer the lamb to the rack and roast for 40 to 60 minutes, until an instant-read thermometer inserted in the thickest part registers 145°F. (The temperature of the roast will rise 5° to 10°F while it rests, so it will be a perfect medium-rare.)
Transfer the lamb to a cutting board. Tent it with aluminum foil and let it rest for 20 minutes before carving. Use a sharp carving knife to slice the lamb 1/4 inch thick against the grain.