ROLLED, STUDDED AND HERBED BONELESS LEG OF LAMB

Makes 4 to 6 servings

A boneless leg of lamb, rolled, studded with slivers of garlic and rubbed with

herbs, oil and lemon zest, is a feast worthy of a very special occasion yet

doable on any weeknight. One part of what makes this roast so delectable is

the rub; the other is the way it’s cooked — it’s oven-braised. A quick run in a

hot oven, followed by less than an hour of unattended slow cooking, turns

out a succulent, potently aromatic roast. If it’s spring, serve the lamb with

something green; if the weather’s cold, something rich, like the Potato

Tourte, would be splendid.

Depending on your market, you may find a leg of lamb that’s already

rolled up (some are wrapped in ovenproof netting and ready to roast).

Otherwise, buy a boneless leg of lamb and roll it yourself, rolling it so that

the layer of fat is on the outside, and tying it into a chubby bundle with

kitchen twine.

1 head garlic

1 boneless leg of lamb, 2½ to 3 pounds (1 to 1½ kg), rolled (see headnote), at room

temperature and patted dry

¼ cup (60 ml) olive oil

2 tablespoons minced fresh herbs, such as thyme, rosemary and/or oregano (reserve

the stems)

1 lemon

Fine sea salt and freshly ground pepper

1 medium onion, sliced, rinsed and patted dry

3 to 6 sprigs fresh herbs, such as thyme, rosemary and/or oregano

¼ cup (60 ml) white wine

1¼ cups (300 ml) chicken broth

WOR K I NG A H E A D

If you prefer lamb that isn’t rare, you can make the roast up to 3 days ahead and reheat

it very gently in a covered Dutch oven, adding a little more wine, broth or water if

needed.

Center a rack in the oven and preheat to 450 degrees F.

Remove 1 or 2 garlic cloves from the head, peel them and slice them into

slivers with a knife or do this with a small (Benriner-type) mandoline. Using

the tip of a paring knife, pierce the lamb all over and then stud it with the

garlic, using the knife to help you push the slivers into the meat. Separate

the remaining cloves (no need to peel) and toss them into a Dutch oven.

Mix 2 tablespoons of the olive oil and the minced herbs together in a small

bowl — toss the stems into the Dutch oven — and grate the lemon zest over

the oil. Season generously with salt and pepper and rub the seasoned oil

over the lamb.

Thickly slice the lemon and add the slices to the Dutch oven, along with

the onion and herb sprigs. Pour over the remaining 2 tablespoons oil and the

white wine, season with salt and pepper and stir to mix well. Center the

lamb in the pot.

Roast the lamb for 15 minutes, then cover the pot and lower the oven

temperature to 350 degrees F. Continue to cook until a thermometer

inserted into the center of the roast reads between 120 degrees F (rare) and

135 degrees F (medium-rare), about 30 minutes. The total cooking time will

be about 45 minutes. If you’d like the top of the roast to be a little darker,

run it under the broiler very briefly. Remove the roast and tent with foil; let

it rest while you make the pan sauce.

Put the Dutch oven over high heat and bring the liquid in the pot to a boil,

crushing the garlic cloves as you do. Cook for about 2 minutes, then add the

broth, lower the heat and simmer for 5 minutes. Taste for salt and pepper

and strain the sauce.

Slice the roast and serve, either moistening the meat with the pan sauce

or passing it at the table.

S TO R I N G : If you like your lamb rare, your only chance to have it the way you

want it is to eat it as soon as it’s ready or at room temperature for a few days

after that. Leftovers make great sandwiches, and they’re also good in

Mediterranean Shepherd’s Pie — cut the lamb into small cubes and use it

instead of the ground meat.