Cooking a lamb roast is much easier than most people think. Plus, it can serve a crowd with very little actual hands on prep
Boneless Lamb Roast with French Lavender & Rosemary Blend
Boneless Lamb Roast with French Lavender & Rosemary Blend
Paul Ward
8
30 minutes
2 hours
Cooking a lamb roast is much easier than most people think. Plus, it can serve a crowd with very little actual hands on prep. While the directions seem really long, the actual process of preparing the leg of lamb is not difficult. We have also posted a video which explains the process very clearly.
Ingredients
1 boneless leg of lamb (about 5 lbs)
4 Tbs. French Lavender & Rosemary (4130), divided
4 Tbs. Butchers Salt and Pepper (7061), divided
3 cups firmly packed spinach, coarsely chopped
1 cup of grated Parmesan Cheese
4 Tbs. olive oil, divided
Several feet of butcher’s twine for tying up roast
Directions
First, you need to prepare the lamb (or you can ask your friendly neighborhood butcher to do this for you). Place lamb fat-side up on a large cutting board. Using a sharp knife, remove any hard, waxy fat deposits, thick pockets of internal fat and any silver skin (shiny connective tissue). Leave about ¼-in thick layer of soft white fat on the exterior for flavor and moisture. Square off any ragged edges to create a more even roast.
Once again, place lamb fat-side down on cutting board. Locate the thickest portion of the meat and make shallow horizontal cuts into the thickest portions, without cutting all the way through, so that they can open up like the pages of a book. Continue until lamb is relatively evenly thick throughout (the goal is to have a even layer that will roll up evenly).
With lamb fat-side down, drizzle 2 Tbs. olive oil over the side facing up. Sprinkle 2 Tbs. French Lavender & Rosemary over the surface. Sprinkle 2 Tbs. Butchers Salt and Pepper over surface. Spread spinach over the lamb, leaving a bare 1-in. border on all sides. Repeat with the parmesan cheese. Starting from the right side, roll the lamb tightly into a cylinder while tucking in loose filling as you roll. Position the roast so that the seam is on the bottom.
Cut 5 pieces of butcher’s twine so that they are 2 ½ feet in length, each. Slide one string beneath the center of the roast, bringing the ends up and around the lamb and tie a firm knot on top. Repeat and continue the process with the remaining twine and space them so that they are 1 ½ in apart. The goal is to get an even firmly bound roast. Brush the outside surface with remaining olive oil and sprinkle with remaining seasonings. If you have time, place the roast on a wire rack in a sheet pan and chill in fridge, uncovered overnight. Otherwise, proceed with recipe.
Heat oven 350F. If you refrigerated the lamb overnight, let the lamb sit out for one hour at room temperature before cooking. When ready to cook, place lamb, fat-side up, on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted into the thickest section of meat registers 125F to 130F for medium-rare, 130F to 135F for medium, 1.5 to 2 hours. Start checking temps at 1.5 hours. When meat reaches desired internal temperature, remove from oven and let rest, uncovered, for 40 minutes before carving. Remove strings before slicing.