Roasted Leg of Lamb

Steps

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1. 1
   Prepare a 9×13-inch rectangular baking pan and arrange the cut onions, celery chunks, sliced garlic, bay leaves, cinnamon stick, and rosemary sprigs on the bottom to create an aromatic bed for the lamb.
   ▶ ≈1:02
2. 2
   In a bowl, combine the melted butter with minced garlic, finely chopped rosemary, salt, black pepper, paprika, and 7 spices blend, stirring well to create the herb butter mixture.
   ▶ ≈1:56
3. 3
   Lay the butterflied leg of lamb flat on parchment paper. Use a knife to even out the thickness of the meat so it cooks uniformly.
   ▶ ≈3:50
4. 4
   Spread half of the herb butter mixture evenly over the inside of the lamb. Roll the meat tightly and tie it securely with cooking twine, using 2-3 loops to maintain its shape.
   ▶ ≈4:50
5. 5
   Spread the remaining herb butter mixture over the entire exterior of the rolled lamb, coating it evenly on all sides.
   ▶ ≈6:43
6. 6
   Transfer the prepared lamb to the baking pan over the vegetables and aromatics. Add 2 cups of water to the bottom of the pan.
   ▶ ≈7:45
7. 7
   Cover the pan tightly with parchment paper and aluminum foil. Let it rest at room temperature for 1 hour to allow the meat to reach room temperature for even cooking.
   ▶ ≈8:23
8. 8
   Place the covered pan in the center rack of a preheated 325°F (165°C) oven and roast for 4 hours. The low temperature allows the lamb to cook slowly and become tender throughout.
   ▶ ≈8:47
9. 9
   Remove the lamb from the oven and let it rest covered for at least 20 minutes to allow the juices to redistribute throughout the meat.
   ▶ ≈9:11
10. 10
    Transfer the lamb to a serving platter. Skim any fat from the broth at the bottom of the pan and drizzle some over the lamb. Carve the meat, verify it is cooked through, and serve hot with your favorite side dishes.
    ▶ ≈9:55