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

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Notes about this recipe

  • mharriman on April 01, 2024

    I had already tried the semi-boneless lamb leg with rosemary and anchovies and had good results, so I knew this variation would probably work well. And it did! We really liked the kalamata olive and parsley rub mixture on the lamb. This went well with glazed carrots and Spring onions. It's really a simple recipe- take out the lamb from the packaging, dry it off, and rub the mashed garlic Clove, olives, parsley and olive oil mixture over it. Pop the four-pound meat in the oven for three hours, rest with a tent foil, and voila, it’s ready to serve. What's not to love?!

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