Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

"[Photographs: J. Kenji Lopez-Alt] Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest. Why this recipe works: * Cooking at very low temperatures followed by a blast at high heat creates the ultimate contrast with pink meat that extends from edge to edge and a crisp brown crust. It also enhances tenderness. * Par-cooking a rub made with garlic, rosemary, lemon zest, and anchovies ensures that raw, steamed flavors don't last. * Anchovies in the marinade bring out the meatiness of the lamb without overwhelming with any kind of fishy aroma. * Note: Use any leftover cooked lamb in these Lamb Sandwiches with Tapenade Mayo, Watercress, and Caciocavallo Cheese. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."