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Umami Packed Roasted Leg of Lamb
This lamb recipe is an amalgamation of several profound dining experiences I've had. The first & most eye-opening was with a friend who salted her lamb & refrigerated it for two days prior to roasting. The second instance was a friend using an adaptation of a NY Times recipe that was a bit intensive but delicious, nonetheless: it called for inserting sprigs of rosemary, thinly sliced garlic & anchovy filets into slits made all over the lamb with a knife. More slits, more flavor but also more time. My version retains the dry brining method & simplifies the intensive flavor-adding process by substituting it for a blended paste (so much easier). Along with some additional ingredients, it's truly one of the best lamb recipes I've made. The magic is in the umami-packed paste; it comes together pretty quickly. Simply toss all of the ingredients into a blender, pulse until well combined & voila. It's a symphony of flavors incorporating fresh rosemary, agave, pepperoncini, garlic & my favorite ingredient, anchovies. I enjoy fall-apart tender lamb: succulent morsels with a bit of bite but make for easy chewing. If you're like me, start with a high-heat roast for 30 minutes then roughly 40-45 minutes of low & slow cook time per pound. Besides the lamb (& rub), you'll find fresh herbs & lemon as supporting actors. To round out this meal, I'd recommend tossing in your favorite vegetables. Potatoes, parsnips, butternut squash or something hearty would be ideal for the long cooking time.
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