Herb Crusted Leg of Lamb
My family and many others have lamb every year at Easter. For some this has a lot to do with Christian symbolism and for others lamb is simply synonymous with spring. For me, lamb is one of my favorite meats and I will look for any reason to eat it.
A whole leg can be a big commitment if you are not entertaining, so this recipe is based on a boneless half leg.
I love lamb and generally have it a few times a month, but I hardly ever make a whole leg of lamb. Easter is always the exception. Here are my suggestions for a delicious leg of lamb:
- Use a boneless half leg of lamb or a mini lamb leg roast if you are cooking for 6 people or less.
- Be sure to trim the fat and silver skin. This will reduce the gamey flavor.
- Season well with spices and kosher salt. Skip the marinade. Lamb is an extremely flavorful meat that can stand up well to the most potent spices. Aim to season at least an hour before cooking.
- Pan sear the outside of the roast and then finish in the oven.
- Don't cook it to well done and use a meat thermometer to test for doneness. Here's why. A little pink on the inside ensures that the rest of the roast stays crispy AND juicy. Also, this allows for the leftovers to be reheated perfectly.
- Make sure you let it rest after cooking. The cutting board does not need those juices.
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1 (3-1/2 to 4lb) boneless half leg of lamb
1/4c avocado oil
3 - 4 tbsp The Herbed Turkey by UMAMI
Preheat oven to 350°.
Untie lamb and let sit at room temperature for 30mins. Trim visible fat and gristle from the outside and go deeper to remove the silver skin as well. Score the inside lightly in a criss-cross pattern, being sure not to cut too deep, only about a 1/4". (You can also cover with plastic and pound to get it to a uniform thickness if necessary).
Scored side up, brush with avocado oil and sprinkle both sides generously with The Herbed Turkey blend. Roll meat lengthwise to create a roast and tie with twine (see instructions below).
Halve onions and slice thin. Put in a roasting pan and drizzle with avocado oil and any leftover spice blend. Sear lamb on all sides until well browned in a hot pan with 1 tbsp avocado oil, using tongs to stand up while searing the ends. Place the roast (along with its juices) on top of the onions.
Add a 1/2 cup of water to the pan and roast for 45mins to 1 hour, basting every 20 minutes until a meat thermometer registers 130 to 135 degrees for medium.
How to tie a Boneless Leg of Lamb
Cut kitchen twine to about 4 feet. Wrap it once around the length of the lamb, leaving a few inches of twine at one end. Tie a knot in the short piece and the long piece.
Wrap the long piece crosswise around the lamb and loop it under the twine tied lengthwise. Move down an inch and repeat until you get to the end, then knot the last loop. Tie the end to the first knot.