Chef Jeremy Sewall’s roasting method requires browning first, then cooking in a low oven. If you don’t have a pan large enough to sear, rub it with oil and brown the meat in a 500-degree oven for 10 minutes or set it in a broiler pan and broil it, watching it carefully and turning often, for 6 minutes. In either case, remove the lamb from the oven and let the oven cool to 250 degrees before roasting. This recipe instructs you to season the leg with salt and pepper only. To make a ginger-mustard glaze, grate a 4-inch piece of fresh ginger on a box grater, and squeeze it to make 2 tablespoons liquid. Stir this into 2 tablespoons Dijon mustard and 1 tablespoon olive oil. After browning the lamb, rub it with the ginger mixture before roasting.
|1||whole boned leg of lamb
(5 pounds), netting or strings removed
|Salt and pepper to taste|
|¼||cup canola oil|
1. On a cutting board, unroll the lamb and lay it flat, with the fat side down. Cut away any large pieces of extra fat or sinew, and trim the meat to an even thickness. This might require cutting thicker pieces to butterfly them open or using a meat mallet to pound areas to make them thinner. Turn the lamb so the fat side is up and trim the excess fat. The lamb should be around 1 to 2 inches thick when open. Season both sides with salt and pepper. Set fat side down. Starting at one long side, carefully roll the lamb into a cylinder; the roast should be even all the way across. Using butcher’s twine, tie the roast at 1-inch intervals.
2. Set the oven at 250 degrees. Set a rack inside a roasting pan.
3. In a large skillet, heat the oil and sear the lamb for 10 minutes, turning several times, or until golden brown. (Or rub the lamb with oil and brown as directed above.)
4. Transfer the meat to the roasting pan. Roast for 1 to 1½ hours or until a meat thermometer inserted into the thickest part of the meat registers 125 to 130 degrees for medium-rare meat, or 140 degrees for medium-done meat.
5. Remove the lamb from the oven and set in a warm place for 20 minutes before slicing.
Adapted from Lineage