The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the next video I’ll post on Friday, and see how easy it is to remove yourself.
If you plan on doing a leg of lamb for Easter, I hope you
give this fabulous recipe a try, and also check out the next video, so you can butcher the leg yourself. You’ll save a few bucks, and that means more
chocolate bunnies. Stay tuned, and as always, enjoy!
Ingredients for 1 leg of lamb (about 8 portions)
1 leg of lamb (without the shank), boned, and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp dried mint
*Marinate lamb overnight, and roast at 350F. for about 1 3/4
hours, or until the internal temperature of 135-140F. is reached, for
medium-rare to medium.
40 comments:
I would just absolutely love to use this in my restaurant. My customers love my in-house roasts, but this just looks delectable!
Another molases would work? Please say yes.
Another molases would work? Please say yes!
Hello Chef,
Yet again, awesome recipe!
Quick question, could cut up the leg of lamb, marinate it then grill it or is the mariande to sticky for the grill?
Thanks!
Did you try to sous vide this meat?
Regular molasses would work, but the flavor would be way different! I would not recommend.
Never tried to sous vide!
Juan, never tried! Could work though.
blogagog, for some reason the comment you're posting is coming up blank.
Here is the text at least...
From blogagog:
This does look easy. You can pick up that molasses at any local Albanian specialty store. Or even a Hungarian one if it's good.
And remember, if you want the best lamb legs, you really should just travel to New Zealand. Cut out the middle man. Then you can kill two birds with one stone. Before returning home, fly to Aleppo and buy a teaspoon of pepper. Or maybe two - then you'd have one for later.
Thanks for posting it anyway. I know it's dumb :).
There's nothing I love more about cooking than a big rack with a nice tight package.
Wow... now I'm hungry.... :)
Chef John,
Where can I get the s.s mixing bowls and other cookware you use?
Hi Chef,
Can I use this marinade on a rack of lamb? Would I marinade overnight, then brown in sauté pan, then roast in oven?
Yes, I'm sure it would be great! I would just roast, may burn if you brown first.
To the maestro from which all good recipes come from...
Could I combine a pomegranate jelly with the molasses for the marinade? I truly hope so!!
Thanks in advance!! :)
Would slower cooking be better? cover first then uncover?
Im not quite sure about the cooking time.
Does the weight of the lamb includes it's bone weight ?
Hello Chef.
Iam also curious that whether I can actually out the bone back into the lamb before tying the meat up and roast.
If this is plausible, how long do I have to cook the lamb for?
This sounds wonderful, but everyone in my family is a medium rare fan. Is there a formula for this like your perfect prime rib?
Chang, Yes, weight includes the bone, but doesn't matter, since the time will never be exact! I just give rough guess, and you have to check with thermometer.
sorry not sure what you mean by the back bone.
Margie, I don't, but leg of land needs to cook more than the beef IMO.
Chang, Yes, weight includes the bone, but doesn't matter, since the time will never be exact! I just give rough guess, and you have to check with thermometer.
sorry not sure what you mean by the back bone.
Margie, I don't, but leg of land needs to cook more than the beef IMO.
oh man this was good.
Cigarro approves
carry on :-)
Made this with your Fondant Potatoes. Turned our great as always. Thanks Chef!
http://tmp.rusko.net/Roast%20Leg%20of%20Lamb2.jpg
Does this marinade work with other meats (I.e. Chicken or beef)? Thanks!
well i dont have a rack to put in the oven
can i just put it in a baking sheet n cover it with foil?
or i shouldnt?
if i left it for extra time like an extra 10 or 15 will it kinda be well done to medium well cant have it rare :D
sorry but great video i dont eat meat n usually dont cook it but cant wait to try it with ur red potatos :D
Today is the day! I am preparing this for a dinner party! :D
Hey Chef John,
Am a huge fan of your videos, totally love the concept of focus on the food with your commentary at the background(With loads of humor)
Well for this video I wanted to know what are your serving this with, most of the time I am rather clueless what to serve your dishes with.
So could you please at least tell us in the video what your are serving that with. :) Cheers
Thank you! I believe I served that was some roasted potatoes and green beans, or really any side dishes you enjoy with meat would work beautifully! Enjoy!
Made it for Easter and it turned out incredible. Slight change- used lingon berry jelly as a substitute for the pomagranate molasses. Turned out perfectly. The heat of the pepper flakes really brings out the lamb flavor. My guests were blown away. Thanks for sharing this.
I also made this for Easter dinner and it was incredible. My first time making roast leg of lamb and I knew I had to find a Chef John recipe to do it. I've never made a Chef John recipe that wasn't a HUGE success! I made my own Pomegranate molasses as I couldn't find any in the stores and didn't have time to order some online.
Thank you, thank you, thank you Chef John. And if my husband and kids knew where I get all my recipes from they'd be thanking you, too! :)
Oh my, awesome recipe. I also made this for Easter and it was perfect! I served it with roasted vegetables and scalloped potatoes. Chef John you're the best!
Hey Chef:)
My lamb is just now resting in the fridge. I have no thermometer. What oven time should I use for a 1kg leg, unbutterflied?
I made this for Easter dinner. I ordered the Pomegranate molasses and Aleppo pepper from Amazon (even got the same brand molasses as Chef John). The lamb game out quite good!
The one thing I will do differently next time is buy a leg of lamb with the bone in. Mine had the bone removed, apparently by someone practicing for a roll as a serial killer. They cut through the thickest part of the fat. I had to roast it with the seam side up. It was difficult to finish the butterflying operation and to bundle the roast back together due to the poor deboning job done at the factory (I'm sure no self respecting butcher or meat cutter would have done what I saw).
So, any ideas on what else I can use that pomegranate molasses in?
Making this for the second time tomorrow, just finished deboning - first time came out great, even though we slightly overcooked it, it was still damn tender.
Made our own molasses with fresh pomegranates, had some leftovers - works great with veggies as well, i added some to a zucchini stir-fry, great flavor, quite addictive. Hope our second attempt will actually result in a medium-rare center.
Many many thanks chef!
I'm planning to go with this recipe for easter dinner and I was thinking of cooking the leg low and slow, and wrapped in paper, as in your Paper Pork Shoulder (which was a blast last Christmas!).
Do you think this will work well with lamb? I have actually zero experience with cooking this kind of meat, and also my wife can't eat anything close to rare, so I have to go with something either cooked for a long time or more like well-doneish.
I love this recipe. And Chef John's sonorous voice. Came out great. As do most Chef John recipes!
How do you make your picture sparkle?
Hi Chef John,
will this work on rotisserie instead of oven?
Thanks!
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