Chef John's Roasted Leg of Lamb

I've done more than a few lamb dishes dedicated to Easter but inexplicably have never posted one for a whole leg of lamb. It's a classic Easter menu option, and when prepared using this method, it makes for a very user-friendly hunk of meat.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 344 Calories

Ingredients

• salt to taste
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons freshly ground black pepper
• 1 tablespoon kosher salt
• kitchen twine
• 1 teaspoon Aleppo pepper
• ¼ cup pomegranate molasses
• 1 teaspoon dried mint
• 1 (5 pound) boneless leg of lamb, butterflied
• 1 tablespoon pomegranate molasses, or as needed

Recipe Instructions

Step 1

Stir together 1/4 cup pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until combined. Set aside.

Step 2

Lay lamb, fatty-side up, on a work surface. Cut 2 deep slashes in each fleshy end. Flip lamb and cut 10 to 20 shallow slashes across the surface of the fat.

Step 3

Spread 3/4 of the pomegranate molasses mixture over the flesh-side of lamb. Fold meat together and place into a large bowl. Spread remaining pomegranate molasses mixture over the fatty-side of lamb. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.

Step 5

Remove lamb from marinade and discard excess marinade. Place lamb, fatty-side up, on a work surface. Tie the center section of lamb with kitchen twine to cinch roast together. Repeat ties four times along the length of roast.

Step 6

Season lamb with salt and place on the roasting rack in the prepared pan. Pour water below the rack to cover the bottom of the pan.

Step 7

Roast in the preheated oven until hot and slightly pink in the center, about 1 hour 45 minutes. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest lamb for 15 minutes, then transfer to a plate and brush with remaining 1 tablespoon pomegranate molasses.