Slow-roasted boneless leg of lamb from The Food Lab: Better Home Cooking Through Science (page 646) by J. Kenji López-Alt

Ingredients

leg of lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

truefamilyfood on April 08, 2026

Made the fennel and cumin version, and added some garlic clove slivers inside the meat and some fresh thyme. Excellent.
djnielsen64 on December 30, 2023

Perfect!
rionafaith on November 27, 2020

Simple but delicious. I made the plain/base recipe version that uses only salt and pepper (though I speared in some sliced garlic cloves as well). I had a tiny leg, just under 2.5 lbs, so about half the size called for -- I roasted at 200* for a little over 2 hours until it hit 125, then rested a couple hours, then blasted as high as my oven would go (not quite 500, unfortunately) for about 15 minutes. Perfect! I'm eager to try some of the flavor variations next time.
consortiumlibrary on May 16, 2016

In 45 years of cooking, this is the best way to roast lamb that I've tried (and I've tried lots). I'll never do it another way (cook lamb at 200F for 2.5-3 hours, rest at least 30 min, put in 550F oven for 6-10 min). The meat was succulent and quite tender. I used the garlic, anchovy & rosemary variation, and the flavors, for me, were perfect.