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Boneless Leg of Lamb
BigGreenBean
Posts: 117
3.1 lbs, from Sam's Club. Marinated overnight in EVOO, with fresh rosemary, garlic, salt, pepper. Studded the roast with garlic slivers, too. Do not skip that step. 325 degrees more or less, for an hour and 15 minutes or so. Removed placesetter (hot!) and seared direct on four sides. Perfect? No. But darned good. Flavorful, cooked just right, and my teenage daughter cleaned her plate. Served with grilled asparagus, Rice-A-Roni (don't judge; busy afternoon), and tzatziki, which I could put on an old shoe. I'm still new at this, but next up: spatchcock chicken or cornish hens, but some poultry. 
Virginia Beach, VA
Comments
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I need to try some lamb. I’ve never cooked it. Looks great!I'm in Fredericksburg, VA, and I have an XL and a medium.
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Looks great. What did you think abut the garlic slivers? They were super harsh when I tried it. I don't think the internal temp you'd cook a lamb is hot enough to cook garlic cloves. I'm going to leave it out next time I think.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Excellent cook. 10 degrees less for me but not a complaint.Sandy Springs & Dawsonville Ga
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Love the garlic slivers. My Mom always did that when she made leg of lamb, so it's like cheese on a hamburger to me. Not harsh at all; mellowed out quite nicely. Used two raw garlic cloves in the tzatziki, and that was much more assertive, but pleasantly so. Yeah, so I dig garlic.SonVolt said:Looks great. What did you think abut the garlic slivers? They were super harsh when I tried it. I don't think the internal temp you'd cook a lamb is hot enough to cook garlic cloves. I'm going to leave it out next time I think.
Virginia Beach, VA -
Daughter would probably have revolted if rarer.bgebrent said:Excellent cook. 10 degrees less for me but not a complaint.Virginia Beach, VA -
Wow -- and I mean WOW!!! That looks spectacular! Just perfect!!!
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