Tag: Leg of Lamb

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Boneless Leg of Lamb Roast with Bacon Bone Marrow Cowboy Butter

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.

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Garlic and Herb Roasted Boneless Leg of Lamb with Pan Sauce

Boneless Leg of Lamb:

Ingredients:

  • 1 5-lb Boneless leg of lamb
  • 5 tsp Sea salt (or 1 teaspoon salt per pound)
  • 1 1/4 tsp Black pepper (or 1/4 teaspoon pepper per pound)
  • 2 tbsp Olive oil
  • 5 cloves Garlic (crushed)
  • 2 tbsp Fresh rosemary (chopped)
  • 2 tbsp Fresh thyme (chopped)
  • 1 tbsp Lemon zest (from 1 lemon)

Instructions:

  1. Begin by tying kitchen twine around the leg of lamb at 1-inch intervals. This will help the lamb maintain its shape while roasting.
  2. Place the lamb in a roasting pan and generously season it with salt and pepper. Allow it to sit at room temperature for 1 hour, which will help the flavors penetrate the meat.
  3. Preheat your oven to 400 degrees F (204 degrees C).
  4. In a small bowl, combine the olive oil, crushed garlic, chopped rosemary, thyme, and lemon zest. This fragrant mixture will be your seasoning rub. Rub it evenly all over the lamb, ensuring it’s well coated.
  5. Place the seasoned boneless leg of lamb in the preheated oven and roast until it reaches your desired level of doneness. For rare, aim for an internal temperature of 115 degrees F (about 70-75 minutes). For medium-rare, target 125 degrees F (about 80-85 minutes), or for medium, go for 135 degrees F (about 90-95 minutes).
  6. Once the lamb has reached the desired temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 15-20 minutes. This resting period is crucial to let the juices settle, and the internal temperature will rise by about 10 degrees during this time.
  7. After resting, slice the Garlic and Herb Roasted Boneless Leg of Lamb against the grain to serve.

Pan Sauce:

Ingredients:

  • 1 cup dry red wine or water
  • 1 cup chicken stock or reduced-sodium canned broth
  • ½ teaspoon salt (adjust to taste)

Directions:

  1. While the lamb is resting, you can prepare the savory pan sauce to elevate the dish.
  2. Pour the dry red wine (or water) into the roasting pan in which the lamb was cooked. Place the pan over medium heat and use a spatula to scrape up any browned bits from the bottom.
  3. Add the chicken stock and salt to the pan, bringing the mixture to a simmer. Cook and stir occasionally until the liquid has reduced to approximately 1 1/2 cups, which should take about 10 minutes. If there’s excess fat on the surface, you can skim it off as needed.
  4. Once the sauce has reached the desired consistency and flavor, strain it into a gravy boat or serving dish to remove any remaining solids and achieve a smooth texture.
  5. Serve the hot pan sauce alongside the sliced Garlic and Herb Roasted Boneless Leg of Lamb to enhance the dining experience.

Enjoy this flavorful dish and share it with your followers on The Inner Carnivore!