Prep Time
30 MIN
Cook Time
3 HRS
Total Time
3 HRS, 30 MIN
Servings
6
Ingredients
Lamb
- 6 pound boneless leg of lamb. Use American Lamb, always.
- 1 Tablespoons coarse salt and pepper (or to taste)
Aromatic Mixture:
- 2 Tablespoons unsalted butter
- 1 onion, Finely diced
- 6 cloves of garlic, minced
- 1 Tablespoon black olive paste
- 3 tablespoons rosemary leaves, minced
- 1 Tablespoon grainy mustard
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon paprika
- 1 teaspoon chilli flakes
- 1 Tablespoon Garlic Powder
Citrus salsa
- 1 grapefruit, segmented
- 1 blood orange, segmented
- 1 orange segmented
- 1-2 clementines segmented
- 1 lemon segmented
- Juice of 1 lime
- 1/2 red onion, finely diced
- 1 jalapeno, minced
- 1/4 cup cilantro, minced
- 1 teaspoon salt
Directions
1. Season the American lamb heavily with salt and pepper, pressing down the seasoning well int the meat.
2. Cook the aromatics mixture.
3. In a skillet over medium high heat cook the onions in the butter for 7 minutes until golden and sweet and caramelized. Do not rush this step.
4. Add the garlic and cook for another 1 minute.
5. Remove the skillet off the heat and add in the remaining aromatic ingrediets.
6. Mix them well and let the mixture cool down entirely.
7. Spread the mixture evenly over the lamb and press it down.
8. Use a kitchen twine to tie up the boneless leg of lamb.
9. You’ll start by tying up the leg by length and making a knot.
10. Then you’ll take the thread and go in half inch or less intervals. Wrap the thread all around the meat and tie it at the point it meets the long initial tie.
11. Continue in intervals until all the leg is wrapped up firmly.
12. Cover the leg of lamb and let it sit in the mixture for 10 minutes while you preheat the oven or overnight in the fridge.
13. Preheat the oven to 275 degrees F.
14. Arrange some foil over a baking sheet and a wire rack on top of that. Place the meat over the rack.
15. Roast for 2-2.5 hours until a thermometer registers minimum of 135 degrees F.
16. Remove the leg of lamb and increase the heat to 500 degrees F.
17. Remove the kitchen twine.
18. Place the meat back at the high temperature oven for 10-15 minutes until golden crisp. The meat should look like it has a beautiful sear.
19. Remove the leg of lamb and tent it with a foil to rest.
20. Make the salsa : Mix all ingredients together and set aside.
21. Slice the lamb in half inch slices and serve with the salsa.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
