Several recipes. I really love lamb. I make lamb chops occasionally; I'll marinate them in a mix of olive oil, garlic, rosemary and lemon juice (which I believe is somewhat Greek) and then grill or broil them. However, as of this writing I haven't attempted a leg of lamb. Lamb chops aren't always easy to find (and they're really expensive) but boneless leg of lamb is usuallly easily available.
Slow-Roasted Boneless Leg of Lamb (Serious Eats)
It's worth reading the full article, since it has instructions on preparing the lamb prior to roasting.
Click here for the recipe (PDF)
Click here to read the article on the Serious Eats website
America's Test Kitchen. Here are their comments:
For our lamb en cocotte recipe, we selected readily available leg of lamb that had been butchered in corkscrew fashion. We trimmed much of the fat off the lamb in order to eliminate any gamy flavor and then tied the lamb roast to ensure even cooking. With our leg of lamb trimmed, tied, and ready to go, the recipe was simply a matter of following the en cocotte method for our lamb en cocotte recipe: We seared the lamb on all sides, removed the pot from the heat, discarded any accumulated fat in the pot, and added rosemary and garlic to the pot with the lamb just before it went into the oven.
We prefer the shank end of the boneless leg of lamb here (rather than the sirloin end). There are two methods butchers use to remove the bone from the meat, referred to as corkscrewed and butterflied; we find the corkscrewed type much easier to work with but a butterflied leg of lamb will also work.
Ingredients
1 boneless leg of lamb shank end, (4- to 5-pound), trimmed and tied (see illustration below)
Salt and ground black pepper
2 tablespoons olive oil
8 medium garlic cloves, peeled and sliced thin
2 sprigs fresh rosemary
Instructions
1. Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the lamb dry with paper towels and season with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the lamb well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the lamb to a large plate.
3. Pour off all of the fat from the pot. Add the garlic and rosemary and nestle the lamb, with any accumulated juices, into the pot. Place a large sheet of foil over the and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the lamb registers 125 degrees on an instant-read thermometer (for medium-rare), 45 to 60 minutes.
4. Remove the pot from the oven. Transfer the lamb to a cutting board, tent with foil, and let rest for 20 minutes. Remove the rosemary from the jus in the pot, then cover to keep the jus warm.
5. Remove the twine, slice the lamb into 1/4-inch-thick slices against the grain, and transfer to a serving platter. Spoon the jus over the lamb and serve.
Roast Leg of Lamb with Garlic-Herb Crust
This is a very old recipe I've had online for a long time, based on the way it's written I'm guessing it is from America's Test Kitchen. It uses something called a "semi-boneless" whole leg of lamb, which of course I would probably never be able to find. Anyway here are their notes:
An ideal holiday leg of lamb should be tender and succulent, with a crust to complement the meat’s delicate flavor. But roasting lamb in the oven so often yields a brown, rubbery mass. Here’s how we roasted a lamb worthy of the holiday table:
Test Kitchen Discoveries
In lieu of pan-searing the lamb on the stove before roasting—forming a seal that locks the meat’s juices in—we opted to crisp the skin in the oven on high heat. We then added the bread crumb mixture and continued to roast on lower heat until the meat was juicy and just cooked.
The delicate flavor of the lamb should be enhanced, not overpowered by herbs and aromatics. We opted for the simple flavors of garlic and rosemary.
Serves 8 to 10
A semiboneless leg of lamb has had the hipbone removed to facilitate carving. This recipe makes enough bread crumbs to use for the Lemon Asparagus Casserole.
Ingredients
Leg of Lamb
1 whole leg of lamb , semiboneless (6 to 8 pounds)
4 garlic cloves , thinly sliced
1 tablespoon fresh rosemary leaves
2 tablespoons extra-virgin olive oil
Salt and pepper
Garlic-Herb Crust
6 slices hearty white sandwich bread
5 garlic cloves , minced
1/4 cup extra-virgin olive oil
1/2 cup chopped fresh parsley leaves
1 teaspoon minced fresh rosemary
2 tablespoons Dijon mustard
Instructions
1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.