Reverse-Sear Leg of Lamb with Garlic, Fennel and Herbs

Ingredients

• 4.5 lb boneless leg of lamb (Tied or secured for roasting; allow to stand at room temperature for 1 hour before cooking.)
• 3 lb Yukon Gold potatoes (Sliced and arranged in the roasting pan beneath the lamb.)
• 6 garlic (Cloves, minced or finely chopped.)
• 1 fennel bulb (Finely chopped or thinly sliced.)
• 2 tbsp fresh rosemary (Finely chopped.)
• 2 tbsp fresh thyme (Leaves, finely chopped.)
• 3 tbsp extra-virgin olive oil (For seasoning the lamb and potatoes.)
• kosher salt (Season generously to taste.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Remove the lamb from the refrigerator and let it stand at room temperature for 1 hour. This equalizes the temperature between the center and exterior so the roast cooks more evenly.

2. 2

   Heat the oven to a low roasting temperature, approximately 250°F (120°C). Prepare a roasting pan with a rack, or use a sturdy sheet pan if a rack is not available.

3. 3

   Season the lamb generously on all sides with kosher salt and black pepper. Rub it with the garlic, fennel, rosemary, thyme and olive oil, pressing the aromatics onto the surface.

4. 4

   Add the sliced Yukon Gold potatoes to the roasting pan and toss them with a little olive oil, salt and pepper. Spread them into an even layer beneath the lamb so they can catch the drippings.

5. 5

   Set the seasoned lamb over the potatoes. Insert a leave-in thermometer into the thickest part of the roast, avoiding the bone if any is present and keeping the probe away from the pan.

6. 6

   Slow-roast until the lamb is just shy of the desired final doneness. For medium-rare, remove it at approximately 125°F (52°C); for medium, remove it at approximately 135°F (57°C). The long low-temperature roast may take several hours, depending on the roast's size and shape.

7. 7

   Remove the lamb from the oven and transfer it to a cutting board. Leave the potatoes in the pan. Increase the oven temperature to approximately 500°F (260°C), or as high as your oven safely permits.

8. 8

   Return the roasting pan with the potatoes to the hot oven and place the lamb back over them when the oven is fully heated. Roast until the exterior is deeply browned and sizzling, approximately 8 to 15 minutes. Watch closely during this high-heat finish to prevent the herbs and garlic from burning.

9. 9

   Transfer the lamb to a cutting board and let it rest for about 15 to 20 minutes so the juices redistribute. Continue roasting the potatoes if they need additional time to become browned and tender.

10. 10

    Remove any ties from the lamb, slice it across the grain, and serve with the roasted potatoes and pan drippings.

Notes

The page excerpt states that the complete recipe requires membership and does not expose the original ingredient quantities, oven temperatures, target temperatures or exact timings. Those details have therefore been reconstructed from the available description and standard reverse-sear technique. A leave-in thermometer is especially useful. Do not skip the one-hour room-temperature rest before cooking.

Nutrition per serving

• main
• roasted
• reverse-seared
• lamb
• potatoes
• Mediterranean-inspired
• gluten-free
• high-protein