Tag: Bone Marrow

This recipe combines the rich, earthy flavors of lamb with the indulgent decadence of bone marrow and bacon, all brought together by a flavorful cowboy butter infused with fresh herbs and spices. The slow roasting method ensures a juicy, tender lamb roast, while the crispy bacon and roasted bone marrow add a unique twist.

Ingredients:

• 5 lbs Boneless Leg of Lamb Roast
• Salt, for dry brine

Cowboy Butter:

• Bone marrow from 3 lbs of bone marrow bones
• 3 strips of bacon
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp white pepper
• 1 tsp smoked paprika
• 1 tsp tarragon
• 1 tsp Texas jalapeno salt

Instructions:

1. Dry Brine the Lamb:
   • Generously season the boneless leg of lamb roast with salt. Place the roast on a rack over a baking sheet and refrigerate uncovered for 48 hours. This will help to enhance the flavor and tenderize the meat.
2. Prepare the Cowboy Butter:
   • Preheat your oven to 450°F (232°C).
   • Arrange the bone marrow bones on a baking sheet and the bacon strips on a separate sheet.
   • Roast the bone marrow bones in the oven for about 40 minutes, or until the marrow is softened and bubbling.
   • At the same time, bake the bacon for 25-30 minutes, or until crispy.
   • Once done, remove the bone marrow from the bones and chop it finely. Finely chop the bacon as well.
   • In a bowl, combine the softened bone marrow, chopped bacon, rosemary, thyme, white pepper, smoked paprika, tarragon, and Texas jalapeno salt with softened butter. Mix well to incorporate all the ingredients.
3. Prepare the Roast:
   • Preheat your oven to 250°F (121°C).
   • Generously cover the lamb roast with the prepared cowboy butter, ensuring all sides are coated.
   • Place the roast on a rack in a roasting pan to catch the drippings.
   • Cook the lamb in the oven at 250°F until it reaches an internal temperature 25°F below your desired level of doneness (e.g., for medium-rare, cook until the lamb reaches about 100°F).
4. Finish Cooking the Roast:
   • Increase the oven temperature to 350°F (177°C).
   • Continue cooking the lamb until it reaches your desired level of doneness (e.g., for medium-rare, about 130°F).
   • Remove the lamb from the oven and let it rest for at least 15 minutes to allow the juices to redistribute.
5. Serve:
   • Drizzle the roast with the pan drippings for extra flavor.
   • Slice the lamb, serve with any remaining cowboy butter on the side as a dipping sauce, and enjoy!

This recipe will give you a beautifully tender and flavorful lamb roast, perfectly complemented by the rich, smoky flavors of the bacon bone marrow cowboy butter.