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Foundational understanding of the four elements of good cooking
Ceramic mechanism grinds wet and dry salt without corroding
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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Foundational understanding of the four elements of good cooking
Ceramic mechanism grinds wet and dry salt without corroding
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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rub the roast with the salt and pepper and place in a plastic zipper bag. add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day. before cooking, let the meat stand at room temperature for 1 or 2 hours. preheat the oven to 425 degrees f. remove the meat from the bag and reserve the marinade. heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes. transfer the meat to a roasti ng pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees f; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as i did -- ). when done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside. just before serving, pour the cooking juices into a saucepan and heat gently. stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. strain the sauce and discard the herbs. carve the roast and arrange on a platter with the sauce on the side.