Butterflied Leg Of Lamb Roasted With Ginger And Garlic

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 6 tablespoons extra virgin olive oil
• 2 tablespoons minced rosemary
• 4 tablespoons finely minced fresh ginger
• 1 tablespoon minced garlic
• 4 teaspoons kosher salt, divided
• 2 teaspoons fresh ground black pepper
• 7 lbs leg of lamb, butterflied

Recipe

• 1 put the oil in a small pan over medium heat. when hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. sauté for 1 minute, then remove from the heat. allow the mixture to cool, then rub the paste into the lamb. cover loosely and refrigerate for at least 4 and up to 24 hours.
• 2 take the lamb out of the fridge 2 hours before cooking. position a rack in the upper third of the oven and preheat to 400°f.
• 3 set a large nonstick saucepan over high heat and heat the pan for 2 minutes. keeping the heat high, sear the lamb on both sides in batches. scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
• 4 arrange the lamb on a sheet pan and put in the oven to roast. start checking the smaller pieces for doneness after 10 minutes. the largest piece will take about 20 minutes. if you have a meat thermometer, use it now. my thermometer broke about 6 years ago (memo from the school of antique cooking habits) so i use a metal trussing skewer. i stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. if the metal is warm, the meat is done. this trick caused an uproar of consternation in the catering office, prompting a chorus of "how warm?" -- so maybe a meat thermometer is the way to go. aim for 350°f.
• 5 allow the lamb to rest for 20 minutes. thinly slice and serve warm or at room temperature.