The food lab better home cooking through science ( PDFDrive ) 795

notice that the bone runs along one side of the bulk
ofthemeat.Youwanttoslicefromtheoppositeside.
Usingaforkortongstoholdthelambsteady,usea
long, thin carving knife to cut the meat into thin
slices: some of these slices may remain attached to
the bone, but that’s OK. Separate them by then
making a single slice across the top and side of the
bone.The slices should fall away neatly for you to
serve.


SLOW-ROASTED
BONELESSLEGOF
LAMB
SERVES10TO12
1butterfliedbonelesslegoflamb,5to7pounds
Koshersaltandfreshlygroundblackpepper
1. Adjust an oven rack to the center position and preheat
the oven to 200°F. Open out the lamb leg on a cutting
board.Seasongenerouslywithsaltandpepperinsideand
out(golightonthesaltifyouseasonedthemeatahead).
Rollthelambupandsecurewithkitchentwine.
2.Placethelambonawireracksetinafoil-linedrimmed
baking sheet. Place it in the oven and cook until the
center of the roast registers 125°F on an instant-read
thermometer for medium-rare, or 135°F for medium, 2½
to 3 hours. Remove the roast from the oven and tent
tightly with aluminum foil. Place in a warm spot in the
kitchen and allow to rest for at least 30 minutes, and up
to 1½ hours. Meanwhile, heat the oven to highest
possibletemperature(500°to550°F).

3. Ten minutes before your guests are ready to be served,
removethefoil,placetheroastinthehotoven,andcook
until well-browned and crisp on the exterior. 6 to 10