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Boneless Leg of Lamb
Posted on 4/21/22 at 7:26 am
Posted on 4/21/22 at 7:26 am
Got one marked down yesterday. It’s huge. Any can’t miss ideas? I’m partial to a Moroccan spin on lamb that I do, but I’m open to ideas. I’d love a classic Greek or Italian slow roasted with garlic, rosemary, olive oil.
7
Posted on 4/21/22 at 7:34 am to Aubie Spr96
Excellent on the smoker...med rare.
Posted on 4/21/22 at 7:48 am to Aubie Spr96
Unroll it and give it a good rub down with fresh garlic, rosemary, s&p, let it sit up in the fridge for a day then slow roast it the next day. I like leg of lamb a little closer to medium as it allows that sinew and tougher muscle groups to tenderize. Serve it sliced with some cannelini beans, escarole and merguez sausage almost cassoulet style.
This post was edited on 4/21/22 at 7:55 am
Posted on 4/21/22 at 8:10 am to Aubie Spr96
When I’ve deboned them myself, I roll it out and cut into manageable pieces.
Marinate with spices, greek yogurt, olive oil and something acidic like lemon juice.
I grill it relatively fast like a steak - reverse sear actually to get a nice crust.
I’ve roasted them slower but prefer this method to that.
Marinate with spices, greek yogurt, olive oil and something acidic like lemon juice.
I grill it relatively fast like a steak - reverse sear actually to get a nice crust.
I’ve roasted them slower but prefer this method to that.
Posted on 4/21/22 at 8:14 am to Aubie Spr96
Use whatever flavor profile you like. Sous vide for four to six hours at your preferred temperature. Sear off using broiler, grill, or max temp on your oven.
Did that Sunday for Easter. Perfect pink from edge to edge with a nice dark crust.
Did that Sunday for Easter. Perfect pink from edge to edge with a nice dark crust.
Posted on 4/21/22 at 8:29 am to OTIS2
quote:
Excellent on the smoker...med rare
Yep I smoked one a few years back for Christmas and really enjoyed it. I used oak and pecan with my charcoal.
I didn't season with regular bbq rub like I would use for pork. Ended up using a mix of "Jane's Mixed Up Salt", garlic, some other odds and ends.
Posted on 4/21/22 at 8:36 am to Aubie Spr96
Smoked one for Easter. Did a rosemary, garlic, salt and pepper rub and smoked at 225 for 2 hours. Came out great.
I also enjoy doing it sous vide at 130-ish with a sear on the grill or cast iron pan to finish.
I also enjoy doing it sous vide at 130-ish with a sear on the grill or cast iron pan to finish.
Posted on 4/21/22 at 9:22 am to Aubie Spr96
Love that cut. Like to do as most folks have already mentioned but roll it up and put on rotisserie. Baste it with a bouquet of herbs doused in olive oil.
Posted on 4/21/22 at 10:31 am to Aubie Spr96
simple salt and pepper and choice herbs as others mentioned and roasted. simple buy hard to beat. make a good tzatziki sauce which itself is super simple.
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