EmailThe Basics: How to Make Boneless Leg of Lamb
Roasted, with a lemon-herb rub
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- a vegetable peeler or zester
- a knife
- a bowl
- a spoon
- kitchen twine
- a baking dish or roasting pan
- a timer
- a meat thermometer
- two lemons
- four to five garlic cloves
- parsley
- olive oil
- salt and pepper
- a four-pound boneless leg of lamb
Illustrations by Bill Russell
