Slow Roasted Boneless Leg of Lamb

Instructions

Set a rack on the lowest level of the oven and crank the heat to 250°F (120°C).

Use paper towels to pat the lamb dry, then season it generously all over with salt and pepper.

Pour the oil into a large Dutch oven. Set it over medium-high heat and let the oil heat until it just begins to smoke.

Carefully lower the lamb in the pot and brown on all sides, about 15 minutes. If the pot begins to scorch, reduce the heat. Transfer the seared lamb to a large plate.

Pour off any melted fat from the pot. Return the lamb and any juices to the Dutch oven, and tuck in the rosemary and garlic.

Cover with a large piece of foil, then the lid. Cook until the lamb reaches your desired doneness, about 1 hour for medium-rare (125°F 52°C), depending on the size of your roast. TESTER TIP: Remember, the internal temperature will continue to rise to about 135°F, which is medium-rare, as the roast rests.

Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes.

Slice the lamb into 1/4-inch-thick (6-mm) slices and arrange on a serving platter. Strain the jus in the pot and drizzle it over the lamb.

Entree