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Chef John's Roasted Leg of Lamb
Chef John's Roasted Leg of Lamb
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
620 minutes
Impressive lamb dish marinated in pomegranate molasses, rosemary, garlic, and mint; finished with a pomegranate molasses glaze after roasting.
Ingredients:
  • 0.25 cup pomegranate molasses
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon dried mint
  • 1 (5 pound) boneless leg of lamb, butterflied
  • kitchen twine
  • 1 tablespoon pomegranate molasses, or as needed
Instructions:
  • Combine 1/4 cup pomegranate molasses with garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl, stirring until well mixed. Set aside.
  • Place the lamb on a work surface, with the fatty-side facing up. Make 2 deep slashes on each end of the meat. Then, turn the lamb over and create 10 to 20 shallow slashes on the fat.
  • Coat the flesh-side of the lamb with 3/4 of the pomegranate molasses mixture, then fold the meat and transfer to a large bowl. Coat the fatty-side of the lamb with the remaining pomegranate molasses mixture. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and set up the roasting pan with a roasting rack on the bottom.
  • Pat dry the lamb to remove excess marinade and place it fatty-side up on a work surface. Tie the center section of the lamb with kitchen twine to cinch the roast, then repeat tying four more times along the length of the roast.
  • Season the succulent lamb generously with salt before elegantly placing it on the roasting rack within the prepared pan. Gently pour water underneath the rack to create a steamy cooking environment.
  • Roast the lamb in the preheated oven for 1 hour 45 minutes until hot and slightly pink inside. Use an instant-read thermometer to ensure it reaches at least 135 degrees F (57 degrees C). Let the lamb rest for 15 minutes, then transfer to a plate and brush with the remaining 1 tablespoon of pomegranate molasses.

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