Boneless Leg of Lamb Roast
Hi everyone! Thanks for coming by to watch my video on how to prepare a delicious leg of lamb roast, from start to finish.
Ingredients:
5lb bone in leg of lamb or 3lb deboned leg
1 bunch of thyme, leaves picked and stems reserved.
Kosher salt
Cracked black pepper
Directions:
1. Pick thyme leaves, set aside.
2. Trim fat from leg of lamb to a desired amount, some people love lots of fat and others not so much.
3. Debone the upper leg from the femur bone.
4. Butterfly open the roast, trim clumps of fat and gland. Discard.
5. Season the interior of the leg with salt, pepper and thyme and roll up into a ball.
6. Tie the leg with twine to create a even roast from end to end.
7. Season the exterior of the lamb again with salt and pepper.
8. Place on a wire rack inside a baking sheet and let sit uncovered in the fridge for 12-24 hours to dry brine.
9. Heat oven to “bake” at 285°F.
10. Place roast on the middle rack of the oven and let cook until and internal temperature of 130°F, start checking the temperature every 10 minutes and the first 90 minutes in the over.
11. Switch oven to broil setting at 500°F and remove roast from oven and let rest for 20 minutes.
12. Broil the roast on the middle rack until deeply caramelized. Check every 5 minutes until desired colour. Approximately 8-10 minutes.
13. Slice & Serve!
0:00 - INTRO
0:33 - EQUIPMENT
2:34 - INGREDIENTS
4:05 - DEBONE LAMB
9:11 - SEASON, ROLL, TIE
12:56 - OUTRO DAY 1
13:35 - INTRO DAY 2
15:14 - RESTING LAMB
16:05 - BROIL LAMB
16:36 - SLICING LAMB
19:21 - GOODBYE & GOODLUCK
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Shane Ball- The Couch Cook
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