Herb-Crusted Slow-Roasted Lamb

1. Preheat Oven

Adjust your oven rack to the lower-third position and preheat your oven to 275°F (135°C).

2. Prepare Herb Mixture

Heat 2 tablespoons of extra-virgin olive oil in a small saucepan over medium heat for about 3 minutes. Add the minced garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, for 3 to 5 minutes, until the ingredients are softened and fragrant.

3. Add Seasoning

Transfer the softened mixture to a small heatproof bowl and stir in the kosher salt and freshly ground black pepper.

4. Season Lamb

Take half of the mixture and rub it inside the butterflied lamb. Roll the lamb up tightly and secure it at 1-inch intervals with butcher's twine. Rub the remaining mixture over the exterior of the lamb.

5. Roast Lamb

Place the lamb on a wire rack set over a foil-lined rimmed baking sheet, ensuring the fat side is up. Roast the lamb in the preheated oven for 2 1/2 to 3 hours, until an instant-read thermometer registers 125°F to 130°F (52°C to 54°C) for medium-rare, or 130°F to 135°F (54°C to 57°C) for medium.

6. Rest Lamb

Once roasted, let the lamb rest uncovered for 40 minutes.

7. Crisp Exterior

Increase the oven temperature to 500°F (260°C). Return the lamb to the oven for about 15 minutes, until the exterior is deep brown and crisp.

8. Final Rest and Serve

Allow the lamb to rest again for 5 minutes. Then, using kitchen shears, remove the butcher's twine. Transfer the lamb to a cutting board and slice it into 1/4-inch slices. Serve and enjoy.