Braised Lamb

D&D 2024 recipe: Braised Lamb. Source: Heroes' Feast. recipe type Uncommon Cuisine, serves 4-6, diet Vegan Ingredients 1.5 tablespoons olive oil 15 garlic cloves, finely chopped 1.5 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 3.5 pounds butterflied boneless leg of lamb, untied and netting discarded, if necessary Kosher salt and freshly ground black pepper 2 teaspoons neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed 0.5 cup dry vermouth 1.5 pounds (about 5 cups) frozen pearl onions, thawed, drained, and blotted dry 2 teaspoons light brown sugar 3 tablespoons unsalted butter 1 teaspoon fresh lemon juice 0.25 cup chopped fresh mint Instructions In a small nonstick skillet over medium heat, mix the olive oil, garlic, thyme, and rosemary and cook, stirring, until it just begins to sizzle, 3 to 4 minutes. Scrape the mixture into a small bowl (you should have about ⅓ cup); remove 1½ tablespoons of the mixture and reserve separately. With a sharp, thin-bladed (boning) knife, trim the fat, gristle, and silverskin from both the exterior and interior of the lamb. With the tip of the knife, make cuts in the larger muscles to help them flatten; cover the meat with plastic wrap and pound it to as even a thickness as possible. With the tip of the knife, lightly score the interior side of the meat with ¼-inch-deep cuts about 1 inch apart in a crosshatch pattern. Rub the greater quantity of the garlic-herb mixture over the scored surface, leaving a 1-inch border around the edges; sprinkle evenly with 1½ teaspoons salt and 1 teaspoon pepper. Roll the meat into a neat, compact cylinder, tucking in any loose bits and flaps as you go, and tie with kitchen twine at 1½-inch intervals, as well as once or twice lengthwise. Set the lamb aside at room temperature to rest for 1 hour. Preheat the oven to 400°F with a rack in the middle of the oven. Dry the lamb with paper towels and generously sprinkle it all over with salt and pep...