Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
First published in Wish April 2005
Irish | Roasting | Lamb | Main Dish | All categories...
food
Boneless Leg of Lamb
Spring lamb, with its mild flavour, is great for those who are a little shy of the taste of lamb.
Ingredients (Makes 6 servings )
| 1 | 4-pound boneless leg of lamb |
| 2 | teaspoons kosher salt |
| 1 | teaspoon cracked black pepper |
Instructions
- Preheat oven to 425 F.
- Open leg of lamb and gently pound meat to even out the thickness.
- Rub entire piece of meat with Chermoula.
- Cut three 15-inch pieces of butcher’s twine.
- Roll meat tightly into a log and, with seam side down, wrap twine around the centre and tie.
- Tie the remaining twine around each end.
- Place the lamb in the refrigerator for a minimum of two hours or overnight to allow flavours to penetrate the meat.
- Remove lamb from fridge and allow to come back to room temperature before roasting.
- Season lamb with salt and pepper and place on a rack in a roasting pan or on a baking sheet.
- Roast for approximately 1-1½ hours or until the internal temperature reaches 145 F.
- After removing roast from oven, allow to rest for 10 minutes before slicing.
Nutritional information
Nutrients per serving: 554 calories, 54.6 g protein, 34.9 g fat, 4.4 g carbohydrates, 2.4 g fibre. Excellent source of riboflavin, iron and vitamin B12.
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