Slow-Roasted Boneless Leg of Lamb with Garlic, Rosemary, and Lemon · Joi Ito’s Cooking
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 medium shallot, minced (about 1/2 cup)
- 6 anchovy filets, minced (about 3 tablespoons)
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon zest from 1 lemon
- 1/2 teaspoon red pepper flakes
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 whole butterflied boneneless leg of lamb, carefully trimmed of internal fat and connective tissue, 10 to 12 pounds
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