Slow-Roasted Boneless Leg of Lamb Recipe
Ingredients (10)
- 2 tablespoons (30ml) extra-virgin olive oil
- 3 medium cloves garlic (1/2 ounce; 15g) minced (about 1 tablespoon)
- 1 medium shallot (2 ounces; 58g), minced (about 1/2 cup)
- 6 anchovy filets (11g), minced (about 1 1/2 tablespoons)
- 2 tablespoons (8g) finely chopped fresh rosemary leaves
- 1 tablespoon (6g) finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons (18g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- Freshly ground black pepper
- One 6- to 8-pound boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat
Directions
Learn how to make this recipe at Serious Eats
Say hello to the Negroni - a classic Italian drink that's full of flavor and ideal for any occasion. Made with Gin, Apéritif Bitters and Vermouth, this vibrant cocktail packs a punch with its bitter yet refreshing taste.
Ingredients (5)
- 1 oz. Tanqueray London Dry Gin
- 1 oz. Sweet Vermouth
- 1 oz. Italian Bitter Aperitif
- Orange Twist Garnish
- <i>*Approximate serving size is 1.5 servings. Please enjoy responsibly. </i>
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!