Reverse-Sear Leg of Lamb

The conventional way to cook a roast or thick steak so it develops a well-browned exterior is to sear it over high heat, then finish it in the gentler heat of the oven. The reverse-sear method, which we use here, flips the order. We slow-roast a boneless leg of lamb until just shy of perfectly done, then blast it with high heat for browning. It’s an easy, hands-off method that results in meat with more even doneness from edge to center.

For plenty of rich, complex flavor, we rub the lamb with a potent mixture made from fresh oregano and rosemary, fennel seeds, whole black peppercorns, red pepper flakes, 10 whole cloves of garlic, honey and lemon zest. We also toss sliced Yukon Gold potatoes into the roasting pan under the lamb; they soak up the drippings and become an effortless, delicious side. A leave-in thermometer—the type that allows you to remotely monitor the food’s internal temperature as it cooks—is especially handy when preparing reverse-seared meats, and we recommend one here. (Periodically checking the temperature with a standard instant-read digital thermometer works well, too.)