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