A bone-in roast makes a perfect holiday dinner, but is so simple it even works for a Sunday supper.
Our foolproof method: roast low and slow for 2-4 hours (depending on size of roast and cook temp), then reverse-sear to finish with a beautiful crisp crust. While this takes a few hours, it doesn’t take much effort or tending.
Slather the raw leg in pesto (or your preferred rub) and let sit, refrigerated, overnight. Next day, place on a roasting rack over a pan (line the pan with parchment for easy cleanup) and place in your home oven on as low a temp as you can get, around 250º. Check every hour or so with a digital probe thermometer, careful to probe away from the bone. Pull the leg out when it reaches 120º, and let it rest while you crank your oven up to its highest setting (or move to a hot grill). Sear the roast for about ten minutes, until the crust browns beautifully. Let it rest before carving.
Bone-in lamb leg roast