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tom nichols lamb recipe
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Foolproof Tom Nichols Lamb Recipe

A slow-roasted, garlic-anchovy-rubbed leg of lamb finished at high heat for a deep golden crust and an even pink center from edge to edge — the recipe my neighbor Tom Nichols taught me for holiday tables.
Prep Time25 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 430kcal

Ingredients

For the lamb:

  • 1 boneless leg of lamb, 4–5 lbs, trimmed
  • 2 tablespoon kosher salt
  • 1 tablespoon Dijon mustard
  • 6 clove garlic, minced
  • 2 anchovy fillets, mashed (or 1 teaspoon anchovy paste)
  • 3 tablespoon fresh rosemary, finely chopped
  • 2 teaspoon fresh thyme, finely chopped
  • Zest of 1 lemon
  • 1/4 cup olive oil
  • 1 teaspoon black pepper

For the pan:

  • 1 yellow onion, sliced
  • 4 carrots, halved lengthwise
  • 1 cup dry white wine (or low-sodium chicken broth)
  • 2 bay leaves

Instructions

  • If time allows, salt the lamb with the kosher salt the night before and refrigerate uncovered for 8–24 hours as a dry brine. Pat dry before continuing.
  • Bring the lamb to near room temperature, about 45 minutes before roasting.
  • In a small bowl, mash the garlic and anchovy into a paste with a fork. Mix in the Dijon mustard, rosemary, thyme, lemon zest, olive oil, and black pepper until combined.
  • Rub the paste over every surface of the lamb, including any folds. If boneless and butterflied, roll into a compact shape and tie with kitchen twine every 1–2 inches.
  • Preheat the oven to 300°F. Scatter the onion, carrots, and bay leaves in a roasting pan, set a rack on top, and place the lamb on the rack, fat-side up. Pour the wine into the pan around the vegetables.
  • Roast at 300°F for about 90 minutes, until the internal temperature reaches 120°F at the thickest part.
  • Remove the lamb and increase the oven temperature to 450°F. Once fully preheated, return the lamb and roast for 10–15 minutes, until the crust is deep golden-brown and internal temperature reaches 125°F (for a finished medium-rare).
  • Transfer to a cutting board, tent loosely with foil, and rest for 20 minutes.
  • Strain the pan drippings and vegetables into a saucepan, pressing to extract liquid; discard solids. Simmer 5 minutes and season with salt to taste.
  • Remove the twine, slice the lamb against the grain into thick pieces, and serve with the warm jus spooned over top.

Notes

  • Dry-brining the lamb uncovered in the fridge for up to 24 hours deepens both the crust and the seasoning — worth doing if you have the time.
  • Use a meat thermometer rather than relying on time; pull the lamb about 5°F below your target since it keeps cooking during the rest.
  • Leftover sliced lamb freezes well for up to 3 months; thaw overnight in the fridge before reheating gently with a splash of broth.
  • If using a bone-in leg instead of boneless, add 15–20 minutes to the initial low-roast phase.
  • A boneless leg tied into a compact, even shape roasts far more evenly than one left loose and flat in the pan.
  • Strain the herbs and bay leaves out of the pan drippings before simmering the jus, or the flavor turns bitter.## More Recipes You'll Love