Six Hour Lamb Roast

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons fresh rosemary
• 10 cloves garlic
• 1 tablespoon fennel seed
• 1 1/2 tablespoons coarse salt
• 1 tablespoon cracked black pepper
• 1 tablespoon dry wine
• 1 tablespoon olive oil
• 6 lbs boneless boston lamb roast (not tied)
• kitchen twine

Recipe

• 1 preheat oven to 275.
• 2 blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
• 3 with motor running, add wine and oil and blend until combined well.
• 4 if necessary, trim fat from top of lamb, to leave a 1/8-inch-thick layer of fat.
• 5 make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of lamb with a small sharp knife, and fill each with about 1 teaspoon herb paste.
• 6 spread remaining herb paste over lamb, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
• 7 put lamb, fat side up, in a roasting pan and roast in middle of oven 6 hours.
• 8 transfer roast to cutting board and let stand 15 minutes.
• 9 discard string and cut lamb roast (with an electric knife if you have one) into thick slices.