Forget the Oven, This is How I Make a Leg of Lamb Now
This video was created in partnership with the American Lamb Board.
USDA recommends lamb reach an internal temp of 145F with a 3-minute rest
This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever. You will love the big, bold flavors in this tasty lamb meal.
Ingredients for this recipe:
• 3 ½ pound boneless leg of lamb
• 25-30 roasted garlic confit cloves
• 1/3 cup roasted garlic oil, + 2 tablespoons
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh rosemary
• 3 tablespoons minced fresh parsley
• ¾ cup dry red wine
• 3 cups beef stock
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 45 minutes
Cook time: 2 hours 45 minutes
Procedures:
1. Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.
2. Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.
3. About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°.
4. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.
5. Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other.
6. Stuff a roasted garlic clove in each slit until all the holes are filled.
7. Next, pour about 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands.
8. Fold the boneless leg of lamb back over and place the netting around it again
9. Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.
10. Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours.
11. Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well.
12. Remove it from the smoker or oven and place it on a cutting board to rest for 15 to 20 minutes.
13. Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill.
14. For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat.
15. Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes.
16. Deglaze with the wine, turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left.
17. Pour in the beef stock and cook until there is about 1 cup left, which takes about 10 minutes.
18. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.
19. Remove the netting from the lamb and thinly slice it.
20. Garnish with remaining 1/3 of herb oil and optional pan sauce.
How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
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How to cook a leg of lamb - BBC Good Food
Learn how to stud a leg of lamb with garlic and rosemary before roasting it to succulent perfection. I’s the ideal centrepiece for a Sunday roast.
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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How To Make Juicy Leg Of Lamb At Home | Step By Step Lamb Leg Recipe
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????Ingredients
1.8kg
1 tbsp garlic powder
1 tbsp onion/salt
2 tsp All Purpose Season
1 tsp black pepper
2 tsp thyme
1 tsp rosemary
1 tsp mixed herbs
1 stalk scallions
1 tbsp fresh rosemary
3 cloves garlic
1/2 onion
4 tbsp unsalted butter
1/2 lemon juice
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