Ingredients

1 leg of lamb, cut without chops attached but with the shank bone left intact, trimmed, excess fat and membrane removed

　　Kosher salt and freshly ground black pepper

　　1 tablespoon finely chopped fresh rosemary

　　Tiny buttered peas (for serving)

　　

Step 1

Preheat oven to 325°F. Rub the leg with salt, pepper, and rosemary and place it on a rack in a shallow pan. Roast until it registers 130–135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.

　　

Step 2

Serve with the pan juices and tiny buttered peas. Drink a very light red wine - a Moulin-a-vent, young and fruity, would be extremely good.