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Boneless Leg of Lamb Recipe

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This recipe for Boneless Leg of Lamb, by , is from The DeGregori Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Thomas DeGregori

Category:
Category:

Ingredients:  
Ingredients:  
cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp extra virgin olive oil
1 1/4 tsp kosher salt and fresh ground black pepper
3 1/2 – 4 lb uncooked trimmed lamb leg, boneless, rolled and tied
Red wine

Directions:
Directions:
Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb. The netting holds the de-boned leg of lamb together and helps it keep it’s form. Do not remove the netting until after the lamb has been roasted. If you purchased your boneless lamb roast at a meat market or butcher shop, it may be hand-tied with string instead of the netting.

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan. Combine crushed garlic, rosemary, lemon juice, dijon mustard, extra virgin olive oil, salt and pepper; mix well and rub mixture all over lamb. Roll the lamb and place it on the prepared roasting pan. Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast. Remove the lamb and let it rest about 15 minutes on a cutting board. Handle meat very carefully - 140ºF is the very minimum temperature in which micro-organism are killed. Some put the number higher closer to 160ºF so care and cleanliness are essential as is both getting the correct temperature reading before turning off the oven and letting the lamb sit in the oven for at least 15 minutes after completion so heat works its way throughout the entire roast. This would be true for any cooked meat with the necessary amount of time varying with the size of the roast or bird.

What constitutes rare and medium-rare cooked meat? Rare lamb or beef means an internal temperature of 140 degrees F. If you like moist, rosy meat rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Personal Notes:
Personal Notes:
Boneless leg of lamb is perfect for oven roasting and is also very easy to carve. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast. Look for a boneless leg of lamb roast with good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick.

 

 

 

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