January 28, 2020

Oven-Roasted Lamb

Recipe: Sam Sifton

Try this Oven-Roasted Lamb recipe from the new cookbook, See You on Sunday.

The See You on Sunday cookbook


For The Lamb

  • 1 boneless leg of lamb, rolled and tied, 3 to 4 lbs
  • 4 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 6 cloves garlic, peeled and finely diced
  • Leaves of 6 thyme sprigs
  • Leaves of 3 rosemary sprigs
  • 1 tbsp unsalted butter
  • 1 lemon
  • 1 cup dry white wine
  • 2 bay leaves

For The Glaze

  • 1/2 cup sherry vinegar
  • 1/2 cup honey
  • 2 tsp fennel seeds, cracked
  • 2 tsp coriander seeds, cracked
  • 2 tsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 2 tbsp unsalted butter, cold

For The Sprinkle

  • 2 tbsp coriander seeds, toasted and cracked, or 1 tbsp ground coriander
  • 2 tsp red pepper flakes
  • 2 tsp kosher salt, or to taste
  • Zest of 1 lemon
  • 1 tbsp fresh flat-leaf parsley, finely chopped



  1. Prepare the lamb. Heat the oven to 425°F. Place the lamb in a large roasting pan. Use a small sharp knife to make 8 to 10 incisions, each about 1 inch deep, through the top of the meat. Mash together the salt, black pepper, garlic, thyme and rosemary until it is a kind of paste and rub it into the incisions. Rub the butter over the top of the meat. Squeeze the lemon over the top of the meat and pour the wine into the pan. Add the bay leaves.
  2. Place the pan in the oven and roast for 15 minutes, then reduce the heat to 350°F. Continue roasting until the meat is tender and cooked through to an internal temperature of 135°F for medium-rare, about 1 hour. Remove the pan from the oven and set aside.
  3. Meanwhile, make the glaze. Combine the vinegar and honey in a small saucepan over medium heat. Add the fennel seeds, coriander seeds, black pepper and red pepper flakes and bring to a slight simmer. Lower the heat and allow the mixture to reduce by half. Remove from the heat and whisk in the cold butter.
  4. Heat the broiler. Make the sprinkle. Combine the coriander, red pepper flakes, salt, lemon zest, and parsley in a small bowl and set aside. Using a pastry brush, coat the lamb lightly with the glaze and place it in the oven, turning occasionally, until the meat begins to turn golden and crisp, 5 to 7 minutes. Remove the meat to a platter and top with the reserved sprinkle. Let rest for 10 minutes or so before slicing.

Excerpted from See You On Sunday by Sam Sifton. Copyright © 2020 by Sam Sifton. Published in the United States by Random House, an imprint of Random House, a division of Penguin Random House LLC. Reproduced by arrangement with the publisher. All rights reserved.