A tasty Boneless Leg of Lamb is a great dish for your holiday meal. For this recipe I used lots of herbs, leaks and garlic to apply flavor to what is already a tasty cut of meat. The result is a super tasty dish that will feed you and your family and put a smile on their faces.
This Boneless Leg of Lamb recipe is awesome. You know it’s going to be great as soon as it begins to cook. The scent of the combined ingredients emanates from the oven in rapid pace evoking an excitement for what is to come.
In order to create a balanced meal you will need a tasty side dish to complement it, here’s a few suggestions:
The herbs and leeks are minced and the garlic is grated and then used as a stuffing. The reason for stuffing the lamb is to encourage the flavors to penetrate the meat inside out. Once cooked you should find that almost all of the stuffing has disintegrated. The outside of the lamb is seasoned with salt and pepper and then seared before placing in the oven. The result is a smashing bit of grub. Slices, or slabs, of juicy and very tasty lamb with a crusted edge to waken your senses. It is awesome.
This recipe requires a pretty large joint of lamb, approx. 6.5 lb. Granted, lamb can be expensive, but a little goes a long way. This amount of meat will provide for at least 12 people. If you don’t have 12 people to feed, fear not, the leftover lamb will be almost as juicy as it’s first serving. I usually freeze the leftovers and serve it as part of a Sunday supper a week or two later. Alternatively, you can create some pretty decadent sandwiches, or tacos. Ooh, yes please sir!
Boneless Leg of Lamb
Ingredients
- 6.5 lb boneless leg of lamb
- 6 garlic cloves grated
- 1/2 cup leeks minced
- 1/3 cup mixture of fresh rosemary parsley, sage and thyme (removed from stalks and stems, then minced)
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp olive oil
Equipment & Utensils
- Chef twine
- Large skillet
- Roasting tin
- Meat thermometer
Instructions
- Open up boneless leg of lamb and pat dry.
- Smear garlic all over the inside.
- Scatter leeks and then herbs in the center.
- Fold and roll lamb into an oblong shape, doing your best to ensure the dimensions are equal all around.
- Tie up the lamb with chef twine. You can use skewers to keep it in shape while you work on tying it up. Just remember to remove the skewers once you're done.
- Season lamb with salt and pepper.
- Heat olive oil in skillet then sear all sides of the lamb.
- Transfer lamb to a roasting tin and place in a preheated oven at 375 and cook for approx. 90 minutes for medium, or until the thermometer reads 160 when inserted into the center of the lamb. For medium rare, cook for approx. 60 minutes or until the thermometer reads 140.
- Allow to sit for 10-15 mins before removing twine and slicing to serve.
