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Rolled, Boneless Leg of Lamb

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Mince the herbs and stir them in a large bowl with the oil, vinegar, and pepper. Place the lamb in the bowl and rub the mixture all over and into the cracks. Leave this for an hour to come up to room temperature.

Pre-heat your oven to 250F.

Place the lamb on a rack in a roasting pan into the oven. Roast until the lamb reaches an internal temperature of 115F. If the lamb is under 2 lbs., this may take an hour; a larger piece will take considerably longer. Check with an instant-read thermometer, starting after 40 minutes, until it reaches your desired temperature—110 for rare, 125 for medium, and no more if you don't want your lamb to be tough.

Remove the lamb from the oven and tent it with foil on a woooden cutting board with a gutter to catch the juices.

Heat a cast iron skillet on the stove-top over high heat for at least 10 minutes, then place the lamb in the skillet and sear it for a few minutes, turning it to brown on all sides. You don't want to cook it any more, but you do want a nice brown finish to it.

Return it to the carving board, let it rest for another 5 minutes, then carve it in 0.5" slices.