Roasting Oven Environment
- 1 tablespoon chopped rosemary
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 1 tablespoon chopped garlic
- 1 (7–8-pound) boneless leg of lamb
- 1/4 teaspoon freshly ground black pepper
In a small bowl, mix together the rosemary, 1 tablespoon salt, and garlic. If the lamb has an elastic “sock” on it, gently remove. Unfold the lamb and rub the rosemary mixture on the underside (not the fat side). Gather the lamb back together in its original shape and place the sock back on, or tie with Butcher’s twine at 2-inch increments. Rub the outside of the lamb with the remaining salt and pepper.
Place the lamb on a “V” rack in a roasting pan so it is on its side, and tent the pan with aluminum foil. Place in the oven so the underside is next to the flame and the fat side is farthest away. Roast for 30 minutes and then gently turn the lamb so the fat side is up. Continue to cook, rotating pan every 30 minutes, for another 2–2 ½ hours, or until an internal temperature of 135 degrees F for medium has been reached. Remove from the oven and let rest, covered, for 20 minutes.