Slow-Roast Leg with Garlic and Rosemary

Ingredients

• 1 bone-in Finnsheep leg of lamb (5–7 lbs)
• 6 garlic cloves, cut into slivers
• 2 tbsp ghee
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tbsp fresh rosemary, chopped
• 1 cup water or stock

Method

1. 1

   Take the leg out of the fridge 1 hour before cooking. Heat the oven to 325°F.

2. 2

   Cut small slits all over the meat and push a garlic sliver into each one.

3. 3

   Rub all over with ghee, salt, pepper, and rosemary.

4. 4

   Set on a rack in a roasting pan, pour the water into the pan, and roast about 25 minutes per pound, until a thermometer in the thickest part reads 135°F for medium-rare.

5. 5

   Rest 20–30 minutes loosely covered, then carve across the grain.