Herb Roasted Boneless Leg Of Lamb
This recipe is perfect for spring holiday celebrations like Easter. We source our lamb from Colorado or Pennsylvania. It is raised humanely and fed an all grass, non-GMO diet.
We use a Suffolk and Dorset cross breed of lamb with high meat to bone ratio which is cherished for its lean meat. American lamb is notably more tender and less gamey.
Lamb
Use either a half or whole boneless leg of lamb. House Cabernet Steak Sauce for serving.
Half weighs an average of 4 lbs pounds, feeds 5 to 6 people, whole weighs an average of 6 ½ pounds, feeds 9 to 10 people
Herb Rub
1 ½ Bunches Fresh Parsely, large stems removed
½ Cup Fresh Rosemary, destemed
¼ Cup Fresh Thyme, destemmed
5 each Large Garlic Cloves (more if small)
1 Cup Olive Oil
½ teaspoon Red Chili Pepper Flakes
1 teaspoon Smoked Paprika
Make the Herb Rub
Add all ingredients to a food processor or blender
Process until herbs and garlic all completely broken down
If your food processor or blender is too small to accommodate all ingredients, simply split the ingredients in half and process in 2 batches.
It is best to make and use the Herb Rub just prior to roasting the lamb.
It can also be covered and refrigerated, but the longer it is held, the more it will lose its nice green color.
Prepare the Boneless Leg of Lamb
Pat the lamb dry with some paper towels.
Spread the lamb so the fat side is facing down.
Season with salt and fresh ground pepper.
Coat the interior of the lamb with the herb rub.
Slowly roll the lamb.
Using butchers twine, tie the lamb into a tight cylinder.
The fatty side should be facing up.
Generously coat the lamb with more herb rub on all sides. Make sure to leave extra herb rub on top of the lamb roast.
Season lamb with salt and pepper.
Preheat oven to 375 degrees for Conventional ovens or 350 degrees for Convection ovens
Let lamb rest at room temperature while the herb rub is made.
Cooking the Boneless Leg of Lamb Roast
Place lamb in a roasting pan or dutch oven (use a wire roasting rack inside the roasting pan if available)
Cook uncovered until it reaches 130 degrees internal temperature. (We like 130 degrees for lamb which should leave it at a Pinkish Medium doneness)
Note: cooking times vary depending on various factors
Cooking times assume approximately 15 to 20 minutes per pound of lamb.
Doneness/Color of lamb depends on your preference:
125 degrees for medium rare
130 to 135 for medium
140 to 145 medium well
150 for well done
NOTE: always allow for carryover cooking. Basically the temperature will continue to slowly rise approximately 5 degrees more once removed from the oven.
Let roast rest 10 to 15 minutes before slicing.
Serving Boneless Leg of Lamb Roast
Slice to your liking, we recommend ½ inch thick slices.
Some of our house-made items pair very well: Cabernet Steak Sauce, Potatoes Gratin, Quinoa Salad, Jumbo Asparagus, Romesco Sauce, Merlot Wine Sauce, Mint Jelly, Roasted Carrots.
*Our Quinoa Salad can be reheated in a non-stick pan with some olive oil on the stovetop. It is also good cold with leftover lamb as a tasty healthy meal.
Some nicely paired wine: Finca la Mata 2022 - d.o. Ribera del Duero, Prima 2021- D.O. Toro
Some Tips and Notes:
Try draining the roasting pan of any accumulated fats, heat on the stovetop and deglaze with some red wine, reduce a bit and add our Merlot Wine Sauce to fortify the sauce.
We highly recommend using Wireless Meat Probes which allow you tomonitor your temperature targets without opening ovens or grills. Also wifi compatible with downloadable apps to use your phone. Multiple probes allow for monitoring multiple items at the same time. 2 brands we have used: Meater and Typhur.
