ROAST LEG OF LAMB

DIFFICULTY: 2

PREPARATION: 20 minutes

COOKING: 4 hours

SERVINGS: 4

INGREDIENTS:

• 5 1/2 lbs. (2.5 kg) leg of lamb, bone-in
• 3 1/2 tbsp. (50 ml) extra virgin olive oil
• 2 cloves garlic
• fresh thyme, chopped, as needed
• fresh rosemary, chopped, as needed
• salt and pepper

INSTRUCTIONS:

1. Bone the leg of lamb. Put half of the herbs on the inside, along with 1 clove of the garlic, and season with salt and pepper. Roll the leg back up and tie with kitchen twine.
2. Heat the oven to 350°F (180°C).
3. Heat the olive oil in a large skillet. Season the outside of the lamb with salt and pepper and sear it in the skillet, along with the remaining herbs and garlic.
4. Transfer to a roasting pan fitted with a v-rack and roast for about 1 hour.
5. Remove the lamb from the oven and dilute the pan juices with a ladleful of water. Strain the juices and set aside.
6. Lower the oven temperature to 200°F (100°C), and continue to roast, about 3 hours more.
7. Let the lamb rest before slicing, and serve with the reserved pan juices.
8. Note: Traditionally, hay is used to keep the meat moist while roasting, but this recipe omits it and relies on slow cooking for succulent flavor and texture.