Boneless Leg of Lamb

Boneless Leg of Lamb

There was a time where I was like, ew lamb, and then there was a time where I thought my dad would never make it to 70. Times have changed. Since my investment in grass-fed meats, I found that my local Whole Foods market carry grass fed lamb. Never having cooked lamb before, I wanted to give it a try. I googled recipes and instructions on how to properly store, care and cook lamb. My first try was a success, and my second try was even more successful, now leg of lamb is a tri-monthly dish. Oh, have I mentioned that my dad loves lamb?

Why I didn't think my dad would live to 70 is not important, but the fact that he did make it to 70 is impressive. So I thought, why not make him my best lamb dish? Happy birthday pops.

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4

Ingredients

  • zest of 1 lemon + some juice of that lemon
  • 1/3 cup of finely chopped parsley
  • 2 tablespoon olive oil
  • 1/2 teaspoon garlic powder (see note)
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 2 pounds boneless leg of lamb
  • butchers twine
  • disposable gloves (optional - the smell of lamb meat can stick for a while)

Instructions

  1. place oven rack in the middle - preheat oven to 400°F
  2. mix the lemon zest, juices, olive oil, parsley, garlic powder and salt in a bowl, set aside
  3. remove the netting of the lamb and unroll
  4. cut off thick fat and cartilages
  5. season the inside and outside of the lamb with the mixture
  6. roll up again, and tie with butchers twine, two inches apart. I like to tie it once the long way, then twice the other depending on how big the leg is
  7. season with salt and pepper on the outside
  8. place in a shallow oven-safe dish or baking sheet with sides. I usually wrap it with foil for easy clean up
  9. roast the lamb in the oven for up to one hour or internal temperature reaches 140°F. In the various times I've made this dish, I found that checking it at 45 minutes and watching it every 10 minutes is beneficial because each leg of lamb, even the same weight, can cook differently as there is no bone
  10. once done, transfer to a cutting board and let rest for 10-15 minutes
  11. remove twine, cut and serve

Notes

it may seem absurd that such a recipe would call for garlic powder instead of fresh garlic, but at the time of creating this recipe, I was on the SIBO diet and had to omit garlic in all dishes. Because it seemed like all recipes for lamb had garlic in it, I went for powdered garlic instead. Since then, I find this recipe is completely fine with without fresh garlic, which is why I never tried it.

 

 

 

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