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

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Notes about this recipe

  • angela_ps5lei on April 06, 2026

    Wonderful results I used the probe for my smoker before I used the high heat

  • SYoder84 on December 30, 2025

    Smelled amazing!

  • rionafaith on April 07, 2024

    Absolutely delicious -- the garlic and anchovy paste is great, and doesn't end up tasting like anchovies really, just rich and umami-ish. I had a bone-in half leg of lamb so it took a bit longer to cook but ended up perfectly medium-rare.

  • meginyeg on May 08, 2023

    This was good. I turned my oven up to 225 after 2 hours because I needed the lamb done a touch sooner. The lamb still came out tender and delicious. The flavours were great.

  • hillsboroks on January 01, 2023

    This method of roasting lamb seems strange but it works beautifully. I was using a semi-boneless 5 pound lamb roast so I couldn’t roll it but I put the rosemary garlic anchovy paste all over the roast and followed the directions. It took a little over 3 hours to reach 128 degrees and then I let it rest 30 minutes before the final high heat blast in the oven at 550F. It turned out with a lovely brown crispy exterior and nice medium rare interior. I think this method also eliminated a lot of the strong gamey flavor lamb can have when cooked for the entire time at higher temperatures.

  • mharriman on July 08, 2022

    We loved the tender and juicy meat this slow-cooking method produced, and the aroma coming from the oven was heavenly. The marinade gave the flavor that extra something special. I wanted my 4 pound roasted meat at medium, and realized that it needed more time in my oven for that to happen- at 3 1/2 hours, the internal temperature was barely 132. I rested my roast for 30 minutes and then completed the roasting as directed at 500 degrees for 10 minutes. The middle of the leg was definitely medium rare. Next time, I’ll allow much more time for the initial roasting and resting before finishing at 500 degrees.

  • consortiumlibrary on May 16, 2016

    See my comments under the master recipe for Slow-Roasted Boneless Leg of Lamb. This method of cooking lamb is genius, and the garlic, rosemary & anchovy rub truly complemented the meat. Will make this again every Easter for the rest of my life.

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