Another mouthwatering piece from J. Kenji López-Alt:
After the lamb has rested for half an hour or so (which gives ample time for temperature differentials inside to even out), I pop it back into a 500°F oven for about 15 minutes to fully crisp. The lamb fat crackles and those bits of garlic and shallot brown, lending a rich sweetness to the salty crust. It’s all I can do to stop myself from picking it off before I get a chance to serve it.
Damn I’m hungry!