Instructions

1. Preheat the oven to 275F.
2. Pile together shallot, garlic, rosemary, oregano, olives, crushed red pepper flakes and lemon zest in the center of your cutting board and run your knife through them a few times to combine.
3. Heat the olive oil in a small pan on medium low. Stir in the shallot mixture and saute for 5 minutes, until the onions and garlic have softened. Set aside to cool.
4. Lay the leg of lamb out on a large cutting board, butterflying it open if it isn’t already. Trim any excess fat on the interior of the lamb.
5. Rub half of the cooked shallot mixture on the interior of the meat. Roll the leg and secure it using kitchen twine.
6. Place the quartered onions in the bottom of a 9-x-13 roasting pan. Place the roast over the onions, then drizzle with olive oil and rub the remaining shallot mixture on the outside of the lamb.
7. Roast until the internal temperature of the lamb reaches 130 degrees, approximately 3 to 3-1/2 hours. Remove from the oven and let rest for 30 minutes.
8. While the lamb is resting, increase the heat to 500F. Transfer the lamb back to the roasting pan and roast for 15 minutes, until the exterior is deeply browned and crisp.
9. Remove from the oven and let rest for 5 minutes. Snip off the twine with kitchen shears, then transfer to a cutting board and slice. Serve with the slow-roasted onions.