Ingredients
Scale
- 1 boneless leg of lamb roast (3–4 pounds)
- Coarse sea salt
- 1/4 cup olive oil
- 1 small onion, peeled and sliced thinly
- 4 garlic cloves, peeled and smashed
- 1 small lemon, sliced thinly
- 3 sprigs fresh rosemary
Instructions
- If lamb roast has a netting around it, remove and discard. Unroll the meat and spread out in a single layer with the fat side facing up. Use a sharp knife to cut small slits in a crosshatch pattern on the fat, taking care not to actually cut into the meat. Sprinkle generously with salt and rub over both sides of roast. Let stand at room temperature for 1 hour while you proceed to step 2.
- Preheat oven to 250° F.
- Stir together olive oil, onion slices, garlic cloves, lemon slices, and whole rosemary sprigs. Spread on a rimmed baking sheet and place in oven to bake for 1 hour, or until onion and garlic slices are soft and golden and everything is fragrant.
- Remove baking sheet from oven. Pat meat dry with paper towels and transfer to baking sheet, fat side up, arranging so that the onions and other aromatics are tucked underneath the meat.
- Return baking sheet to a rack in the oven placed on the lower middle setting and roast for 30-40 minutes or until lamb registers 120° F.
- Switch oven to broil setting and adjust rack so the baking sheet with meat will be 4-5 inches below it. Broil 3-8 minutes, or until fat is well browned but not burned.
- Remove from oven. Use tongs to transfer meat to carving board, leaving the aromatics behind to be discarded.
- Let meat rest for 20 minutes, then slice lamb against grain into 1/4-inch thick slices for serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main