Ingredients
- (4 pound) leg of lamb
- salt to taste
- clove garlic, cut into slivers
- teaspoons vegetable oil
- lemons, sliced and seeded
- cups hot water
- tablespoons butter
- tablespoons Worcestershire sauce
Instructions
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Step 1
Preheat your oven to 300°F. I begin by trimming away the skin and any thick fat from the leg of lamb, then season generously with salt. Using a sharp knife, poke small holes all over the meat and tuck slivers of garlic into each one. Heat the oil in a large skillet over medium-high heat and sear the lamb on all sides until beautifully browned—this locks in the juices. Transfer the lamb to a roasting pan, arrange lemon slices on top, and secure them with toothpicks. In a small saucepan, bring the hot water, butter, and Worcestershire sauce to a boil, then pour this savory liquid over the meat. Cover the pan tightly with aluminum foil and roast for 2½ hours, basting every 30 minutes. Then, remove the foil and lemon slices, and continue roasting for another 30 minutes, or until the internal temperature reads 145°F. Once out of the oven, tent the lamb loosely with foil and let it rest for 15 to 20 minutes before carving—this step makes all the difference for tenderness.