Boneless Leg of Lamb Recipe
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
2 hrs 45 mins
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Servings
8
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Calories
290 kcal
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Course
Main Course
Boneless Leg of Lamb Recipe
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This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever.
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Ingredients
- 3 ½ pound boneless leg of lamb
- 25-30 roasted garlic confit cloves
- 1/3 cup roasted garlic oil + 2 tablespoons
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh rosemary
- 3 tablespoons minced fresh parsley
- ¾ cup dry red wine
- 3 cups beef stock
- coarse salt and fresh cracked pepper to taste
Instructions
- Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.
- Season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.
- About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°.
- Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.
- Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other.
- Stuff a roasted garlic clove in each slit until all the holes are filled.
- Next, pour about a 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands. Fold the boneless leg of lamb back over and place the netting around it again.
- Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.
- Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours.
- Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well.
- Remove it from the smoker or oven and place on a cutting board to rest for 15 to 20 minutes.
- Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to chill quickly.
- For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat. Add in shallots and sauté until lightly browned, which takes about 2 to 3 minutes.
- Deglaze with the wine turn the heat to high, and cook until there are 2 to 3 tablespoons of the liquid left.
- Pour in the beef stock and cook until about 1 cup left, which takes about 10 minutes. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.
- Remove the netting from the lamb and thinly slice it. Garnish with remaining 1/3 of herb oil and optional pan sauce.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
- How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired amount of meat in a medium-sized pan, add ¼ cup of beef stock or leftover sauce, and heat at 350° for 8-12 minutes or until hot.
- Any dry red wine will work for the sauce.
- You do not need to make the red wine brown sauce for this recipe.
- Try cooking this on the smoker or in the oven like a smoked pork shoulder to where the meat easily shreds apart. To do this, cook it at 225° until it reaches 170° F internally and then wrap it in foil or butcher’s paper. Cook wrapped at 225° F until it reaches 204° F internally. Rest it for 25-30 minutes before unwrapping and shredding.
- The pan sauce at the end is completely optional.
- You can make this in the oven using the same temperatures. However, place the lamb on a rack inside of a pan. Do not place the leg of lamb directly on an oven rack. Use a pan.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
6g
(2%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
80mg
(27%)
Sodium
259mg
(11%)
Potassium
597mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
275IU
(6%)
Vitamin C
10mg
(11%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 259mg | 11% |
| Potassium | 597mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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