TIME: Prep; 30 min – Cook; 5 hrs
YIELDS: 14pp
- 1 whole butterflied boneless leg of lamb, (10 to 12) pounds
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 medium shallot, minced (about 1/2 cup)
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon zest from 1 lemon
- 2 tablespoons kosher salt
- 4 tablespoons The Spice Coach® Smoky Blend
1 – Preheat oven to 275 degrees
2 – Remove netting from lamb and reserve. Open leg up and , carefully trim internal fat and connective tissue.
3 – Heat olive oil in a small saucepan over medium heat.
4 – Add garlic, shallots, rosemary and lemon zest. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl.
5 – Add salt and The Spice Coach® Grill Master Finishing Spice and mix to combine.
6 – Rub half of the mixture into the inside of the butterflied lamb leg. Roll leg put netting back on or tie securely at 1-inch intervals with butcher’s twine.
7 – Rub remaining mixture over exterior of the lamb.
8 – When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet.
9 – Transfer to oven and roast until desired temp. (see note) Remove from oven and let rest for 40 minutes.
10 – While lamb is resting, increase oven temperature to 500°F. Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes.
11 – Remove from oven and let rest 5 minutes.
12 – Remove netting with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.
2 – Remove netting from lamb and reserve. Open leg up and , carefully trim internal fat and connective tissue.
3 – Heat olive oil in a small saucepan over medium heat.
4 – Add garlic, shallots, rosemary and lemon zest. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl.
5 – Add salt and The Spice Coach® Grill Master Finishing Spice and mix to combine.
6 – Rub half of the mixture into the inside of the butterflied lamb leg. Roll leg put netting back on or tie securely at 1-inch intervals with butcher’s twine.
7 – Rub remaining mixture over exterior of the lamb.
8 – When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet.
9 – Transfer to oven and roast until desired temp. (see note) Remove from oven and let rest for 40 minutes.
10 – While lamb is resting, increase oven temperature to 500°F. Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes.
11 – Remove from oven and let rest 5 minutes.
12 – Remove netting with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.
RAY'S TIPS:
For better flavor place seasoned lamb leg uncovered in the refrigerator overnight. remember to let lamb come to room temperature before cooking (approx 1 hr)
An instant-read thermometer inserted halfway into the thickest section of lamb: 125° to 130°F for medium-rare, or 130° to 135°F for medium, 3 to 3 1/2 hours.
An instant-read thermometer inserted halfway into the thickest section of lamb: 125° to 130°F for medium-rare, or 130° to 135°F for medium, 3 to 3 1/2 hours.