Chef John's Roasted Leg of Lamb

Recipe View In a bowl, whisk together 1/4 cup pomegranate molasses, minced garlic, fresh rosemary, kosher salt, black pepper, Aleppo pepper, dried mint, and ground cumin until well combined. Set aside to allow the flavors to meld. (5 minutes)

Recipe View Lay the butterflied leg of lamb on a clean work surface, with the fatty side facing up. Using a sharp knife, make 2-3 deep slashes into each of the fleshy ends of the lamb. Flip the lamb over and create 10-20 shallow scores across the surface of the fat. This will help the marinade penetrate and render the fat beautifully. (10 minutes)

Recipe View Spread approximately 3/4 of the pomegranate molasses mixture evenly over the flesh side of the lamb. Fold the meat together, recreating the leg shape, and place it into a large bowl. Spread the remaining pomegranate molasses mixture over the fatty side of the lamb. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight, to allow the flavors to fully infuse the meat. (15 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Place a roasting rack inside a roasting pan. Ensure there's enough space below the rack to add water. (5 minutes)

Recipe View Remove the marinated lamb from the refrigerator and discard any excess marinade. Place the lamb on a work surface, fatty side up. Using kitchen twine, tie the center section of the lamb tightly to cinch the roast together. Repeat this process, creating four ties along the length of the roast, ensuring it holds its shape during cooking. (10 minutes)

Recipe View Season the lamb generously with salt. Place the tied lamb onto the roasting rack in the prepared roasting pan. Pour water into the bottom of the pan, ensuring it covers the bottom but does not touch the lamb. (5 minutes)

Recipe View Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the lamb is hot and slightly pink in the center. Use an instant-read thermometer inserted into the thickest part of the lamb to ensure it reaches at least 135 degrees F (57 degrees C) for medium-rare. (1 hour 45 minutes)

Recipe View Remove the roasted lamb from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. After resting, transfer the lamb to a serving plate and brush with the remaining 1 tablespoon of pomegranate molasses for a final glaze. (20 minutes)