Ingredients:
● 1 (4- to 6-lb) semi-boneless lamb leg, fat trimmed to 1/4-inch-thick
● 1/2 cup South Chicago Packing Wagyu Beef Tallow
● 2 1/2 tbsp kosher salt
● 2 tbsp minced fresh rosemary, plus rosemary sprigs, for garnish
● 6 cloves garlic, minced
● 2 1/2 tsp freshly ground black pepper
● 1/2 tsp crushed red pepper flakes
● 1 lemon, zested
● Flakey sea salt, for garnish
Directions:
1. Allow lamb leg to stand at room temperature for at least 30 minutes. Pat lamb leg dry with paper towels. Secure thigh end of the lamb leg with butcher’s twine, tying it in three places about 1-inch apart to help the roast hold its shape during cooking.
2. Preheat oven to 375°F and line a roasting pan with a wire rack. Combine tallow, salt,
rosemary, garlic, pepper, crushed red pepper flakes and lemon zest in a small bowl. Rub tallow mixture evenly over the lamb leg. Place lamb leg, fat-side-up, in prepared roasting pan.
3. Roast, basting every 20 minutes, until golden-brown and internal temperature reaches 130°F to 135°F for medium-rare, and 140°F to 145°F for medium, about 1 1/2 to 1 3/4 hours. Transfer to a cutting board and allow to rest for at least 20 minutes before slicing. Transfer to a platter and garnish with rosemary sprigs.
