Slow-roasted boneless leg of lamb with cumin and fennel from The Food Lab: Better Home Cooking Through Science (page 647) by J. Kenji López-Alt

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

  • rachel_ywqstg on February 16, 2026

    A wonderful seasoning to compliment the flavor of lamb! My lamb was initially undercooked and tough (perhaps my oven runs cool or thermometer did not reach deep enough?) but after extra time in the oven it was delicious.

  • bskj123 on February 10, 2021

    Ok, if you're not used to lamb and you try this, note that lamb is VERY VERY gamey, especially grass-fed! Way to gamey for my taste, despite how much Kenji loves it. I wish I could love it, but I guess lamb is not for me - I didn't grow up on it and I'm not sure I can acquire the taste...

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