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minutes Remove from the oven and cut off and remove the butcher’s twine Slice the meat into ½-inch slices and serve immediately SLOW-ROASTED BONELESS LEG OF LAMB WITH GARLIC, ROSEMARY, AND ANCHOVIES You may turn your nose up at the idea of combining anchovies with meat, but don’t knock it until you’ve tried it! Anchovies are packed with glutamates and inosinates, both proteins that can greatly enhance the “meatiness” of meats Your lamb ends up tasting more lamby than you’d ever expect it to, while the rosemary and garlic complement the natural funkiness of a good leg of lamb Combine 12 cloves garlic, ¼ cup fresh rosemary leaves, oil-packed anchovy fillets, a pinch of red pepper flakes, and ¼ cup extra-virgin olive oil in the bowl of a food processor and process until a paste is formed, scraping down the sides as necessary Transfer the mixture to a small saucepan and cook over medium heat, stirring frequently, until just beginning to bubble, then cook, stirring constantly, until the garlic loses its raw flavor, about minute Transfer to a small bowl Rub the leg of lamb thoroughly with the mixture before seasoning it in step 1; apply salt sparingly, as the anchovy mixture is salty SLOW-ROASTED BONELESS LEG OF LAMB WITH OLIVES AND PARSLEY Combine 1 cup pitted kalamata or Taggiasche olives, ½ cup fresh parsley leaves, clove garlic, and ¼ cup extra-virgin olive oil in the bowl of a food processor and process until a paste is formed, scraping down the sides as necessary Rub the leg of lamb thoroughly with the mixture before seasoning it in step 1; apply salt sparingly, as the olive mixture is salty SLOW-ROASTED BONELESS LEG OF LAMB WITH CUMIN AND FENNEL Whisk together 1 tablespoon ground toasted cumin seeds, 1 tablespoon ground toasted fennel seeds, cloves of garlic minced, teaspoons soy sauce, and ¼ cup olive oil in a small bowl Rub the leg of lamb thoroughly with the mixture before seasoning it in step 1 SLOW-ROASTED BONELESS LEG OF LAMB WITH HARISSA AND GARLIC Whisk together tablespoons store-bought harissa paste, clove garlic, minced, and ¼ cup olive oil in a small bowl Rub the leg of lamb thoroughly with the mixture before seasoning it in step 1 COOKING RACK OF LAMB Though a rack of lamb is technically a roast, it’s actually much more useful to think of it as if it were a steak—which makes sense, because the proportions are about the same (a couple inches thick at most), as is the composition (tender meat with a good amount of intramuscular fat) So, when I cook a rack of lamb, unless I’m doing something fancy and involved like beer-cooler sous-vide (see here), I do it pretty ...olive oil in the bowl of a food processor and process until a paste is formed, scraping down the sides as necessary Rub the leg of lamb thoroughly with the mixture before seasoning... much more useful to think of it as if it were a steak—which makes sense, because the proportions are about the same (a couple inches thick at most), as is the composition (tender meat with a good amount of intramuscular fat)... clove garlic, minced, and ¼ cup olive oil in a small bowl Rub the leg of lamb thoroughly with the mixture before seasoning it in step 1 COOKING RACK OF LAMB Though a rack of lamb is technically a
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