The food lab better home cooking through science ( PDFDrive ) 796

minutes.Removefromtheovenandcutoffandremove
thebutcherstwine.Slicethemeatintoẵ-inchslicesand
serveimmediately.
SLOW-ROASTEDBONELESSLEGOFLAMBWITH
GARLIC,ROSEMARY,ANDANCHOVIES
Youmayturnyournoseupattheideaofcombining
anchovieswithmeat,butdontknockituntilyouvetriedit!
Anchoviesarepackedwithglutamatesandinosinates,both
proteinsthatcangreatlyenhancethemeatinessofmeats.
Yourlambendsuptastingmorelambythanyoudever
expectitto,whiletherosemaryandgarliccomplementthe
naturalfunkinessofagoodlegoflamb.
Combine 12 cloves garlic, ẳ cup fresh rosemary leaves, 6
oil-packedanchovyfillets,apinchofredpepperflakes,and
ẳcupextra-virginoliveoilinthebowlofafoodprocessor
andprocessuntilapasteisformed,scrapingdownthesides
as necessary.Transfer the mixture to a small saucepan and
cook over medium heat, stirring frequently, until just
beginningtobubble,thencook,stirringconstantly,untilthe
garlic loses its raw flavor, about 1 minute. Transfer to a
smallbowl.Rubthelegoflambthoroughlywiththemixture
before seasoning it in step 1; apply salt sparingly, as the
anchovymixtureissalty.
SLOW-ROASTEDBONELESSLEGOFLAMBWITH
OLIVESANDPARSLEY
Combine1cuppittedkalamataorTaggiascheolives,½cup
fresh parsley leaves, 1 clove garlic, and ¼ cup extra-virgin


oliveoilinthebowlofafoodprocessorandprocessuntila
pasteisformed,scrapingdownthesidesasnecessary.Rub

the leg of lamb thoroughly with the mixture before
seasoning it in step 1; apply salt sparingly, as the olive
mixtureissalty.
SLOW-ROASTEDBONELESSLEGOFLAMBWITH
CUMINANDFENNEL
Whisktogether1tablespoongroundtoastedcuminseeds,1
tablespoon ground toasted fennel seeds, 2 cloves of garlic
minced, 2 teaspoons soy sauce, and ¼ cup olive oil in a
smallbowl.Rubthelegoflambthoroughlywiththemixture
beforeseasoningitinstep1.
SLOW-ROASTEDBONELESSLEGOFLAMBWITH
HARISSAANDGARLIC
Whisk together 3 tablespoons store-bought harissa paste, 1
clove garlic, minced, and ¼ cup olive oil in a small bowl.
Rub the leg of lamb thoroughly with the mixture before
seasoningitinstep1.

COOKINGRACKOFLAMB
Though a rack of lamb is technically a roast, it’s actually
muchmoreusefultothinkofitasifitwereasteak—which
makessense,becausetheproportionsareaboutthesame(a
couple inches thick at most), as is the composition (tender
meat with a good amount of intramuscular fat). So, when I
cookarackoflamb,unlessI’mdoingsomethingfancyand
involvedlikebeer-coolersous-vide(seehere),Idoitpretty