Roast Boneless Leg of Lamb – Tender, Tasty and Easy To Carve
“Charming and fascinating he resolved to be. Like March, having come in like a lion, he purposed to go out like a lamb.” — [1849 C. Brontë Shirley II. iv.]
According to climate lore, the weather is traditionally wild like a lion at the beginning of March, but lamb-like in its fairness and calm by the end.
But lion’s not on most menus, whereas lamb definitely is. The meat of a lamb is taken from the animal between one month and one-year of age, with a carcass weight of between 12 and 65 lbs. This meat generally is tenderer than that obtained from older sheep and appears more often on tables in Western countries.
For ease of carving with your Kyocera Ceramic knives, roasted leg of lamb with the bones removed does the trick, and makes for an excellent, tasty meal.
We visited the Reluctant Gourmet for a great roast boneless leg of lamb recipe.
You can find boneless leg of lamb at your supermarket with the thin membrane (called fell) removed and the meat wrapped in a net to hold it together and keep its form.
Whether you buy the whole leg and have it boned or just the top (sirloin) half or bottom (shank) half really depends on how many guests you are serving and your personal preferences.
The sirloin half (consisting of the top of the leg and part of the hip) is meatier and more tender than the shank half (consisting of the lower part of the leg), which is chewier because it has more connective tissue. However, cooked properly, the connective tissue breaks down to be more tender and gelatinous with lots of flavor.
Butterflied leg of lamb is just a boneless leg that has been cut down the center in half but not completely through. The halves are opened to lay flat making the meat easier to grill or broil but can also be stuffed and rolled.
“When it comes to flavor, tenderness, and overall quality, you can’t beat lamb from the United States, especially California, Colorado, and Vermont,” according to “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly.
Recipe for Roast Boneless Leg of Lamb with Fresh Herbs
You really don’t have to do too much to have good results with a boneless leg of lamb.
- 1 boneless leg of lamb (about 4 to 5 lbs.)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 4 cloves garlic
- Olive oil
- Salt & pepper
- Preheat the oven to 450º F.
- While the oven is heating, finely chop the herbs and garlic.
- Rub some oil on all sides of the lamb and season with salt and pepper. Spoon the herb/garlic mixture on the topside of the lamb and spread it out.
- Place the lamb into a shallow roasting pan and roast for 30 minutes at 450º F. Reduce the oven temperature to 375º F and continue cooking until you reach the desired doneness (most chefs will tell you to cook and serve it rare).
- Let the roast rest for 5 to 10 minutes until the internal temperature reaches ideal temp.
- While the roast is resting, make some pan sauce. Pour the juices from the bottom of the roasting pan into a sauce pan, add a cup of demi-glace and some of the herbs that fell off the roast when removing the netting. Let the sauce reduce until it is thick enough to coat a spoon.
- Strain the sauce before serving.
- Add a couple of tablespoons of mint jelly to this sauce for an incredible taste treat.
Serves 4 (but someone’s going to get the lion’s share).