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

notice that the bone runs along one side of the bulk of the meat You want to slice from the opposite side Using a fork or tongs to hold the lamb steady, use a 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 BONELESS LEG OF LAMB SERVES 10 TO 12 1 butterflied boneless leg of lamb, 5 to 7 pounds Kosher salt and freshly ground black pepper Adjust an oven rack to the center position and preheat the oven to 200°F Open out the lamb leg on a cutting board Season generously with salt and pepper inside and out (go light on the salt if you seasoned the meat ahead) Roll the lamb up and secure with kitchen twine Place the lamb on a wire rack set in a foil-lined rimmed 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 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 possible temperature (500° to 550°F) Ten minutes before your guests are ready to be served, remove the foil, place the roast in the hot oven, and cook until well-browned and crisp on the exterior to 10 ... rack to the center position and preheat the oven to 200°F Open out the lamb leg on a cutting board Season generously with salt and pepper inside and out (go light on the salt if you seasoned the meat ahead)... out (go light on the salt if you seasoned the meat ahead) Roll the lamb up and secure with kitchen twine Place the lamb on a wire rack set in a foil-lined rimmed baking sheet Place it in the oven and cook until the center of the roast registers... hours Meanwhile, heat the oven to highest possible temperature (5 00° to 550°F) Ten minutes before your guests are ready to be served, remove the foil, place the roast in the hot oven, and cook