I will be honest, I do not cook lamb frequently for my family, the majority of what I raise is sold to support the farm. However, this Christmas I chose to indulge in a leg roast, and it was heavenly. This recipe came from the New York Times Recipes collection, one subscription that I indulge in. It has been adapted to accommodate my husbands inability to tolerate garlic, so for those familiar it is FODMAP friendly if you can tolerate dairy.

Ingredients

• lamb roast with a cap of fat, 4-6 pounds [i had a 4.5# bone in leg]
• 2 ounces (1 tin) anchovies packed in oil, drained
• leaves from 6 fresh rosemary sprigs, plus extra for garnish
• 2 Tbs garlic infused olive oil
• 4 ounces unsalted butter, softened at room temperature
• black pepper
• 1 lemon cut in half
• 1 3/4 cups white wine, plus extra for gravy [I used a Sauvignon Blanc]

1 – Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend ⅔ of the anchovies, the rosemary leaves and the garlic infused olive oil into a chunky paste. Using your fingers, press paste deeply into incisions.

2 – Mix remaining anchovies and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.

3 – Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.

Cooking times & temperatures

About 20 minutes per pound for medium at 135, remember it will continue cooking after it is removed, and must rest to retain the juices, so pulling at 135 is perfect

4 – Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.

5 – To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, ¼ cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.