How to cook a Roast Leg of Lamb

Piero’s Recipe from the video:

  • 1 Butterflied Leg of Lamb, Or Mutton or Goat
  • Rosemary
  • Thyme
  • Parsley
  • Ginger
  • Mint
  • Lemon
  • Salt & Pepper

What’s the importance of marinating?

Marinating a butterflied leg of lamb is crucial for infusing it with flavors and enhancing its tenderness. A marinade typically consists of a combination of herbs, spices, citrus juice or zest, garlic, and olive oil. The lamb should be marinated for at least a few hours or overnight in the refrigerator, allowing the flavors to permeate the meat.

This process not only adds a delicious taste but also helps tenderize the lamb, resulting in a more succulent and flavorful dish.

What Accompaniments should I serve with butterflied Leg of Lamb?

There are various side dishes and sauces that pair well with butterflied leg of lamb. Roasted vegetables such as potatoes, carrots, or Brussels sprouts make excellent choices.

Mint sauce, a classic accompaniment, adds a refreshing and tangy element. Yogurt-based dips, seasoned with herbs and spices, provide a cooling contrast to the rich lamb flavors.

Consider serving the lamb with couscous, a flavorful grain that complements the dish well. A fresh herb salad with a light vinaigrette dressing can also add a vibrant and refreshing touch.

Whats better to roast a leg of Lamb or butterflied leg of Lamb?

Both roasting a whole leg of lamb and cooking a butterflied leg of lamb have their merits, and the choice depends on personal preference and the desired outcome.

Roasting a Whole Leg of Lamb:
Roasting a whole leg of lamb is a traditional method that allows for a beautiful presentation. The intact leg of lamb retains its natural shape and tends to have a more dramatic presence on the dining table. Roasting a whole leg of lamb can result in tender, juicy meat with a slightly longer cooking time. The bone-in leg of lamb can add flavor and moisture to the meat during cooking. Additionally, roasting a whole leg of lamb allows for various cooking techniques, such as slow roasting or braising, which can further enhance the tenderness and flavors of the meat.

Cooking a Butterflied Leg of Lamb:
Cooking a butterflied leg of lamb involves removing the bone and opening up the meat. This technique reduces the cooking time and allows for more even cooking, as the meat is flattened to a consistent thickness. Butterflying also provides more surface area for marinades or seasoning to penetrate, resulting in a flavorful and evenly seasoned dish. The flatter shape of the butterflied leg of lamb also promotes quicker and more uniform cooking, which can be advantageous for those seeking a faster meal preparation. Additionally, the absence of the bone makes it easier to carve and portion the meat when serving.

Ultimately, the choice between roasting a whole leg of lamb and cooking a butterflied leg of lamb depends on factors such as personal preference, cooking time constraints, desired presentation, and ease of carving. Both methods can yield delicious and tender results. It’s a matter of considering your specific preferences and the occasion for which you’re cooking the leg of lamb.

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Is boneless leg of Lamb the same as butterflied leg of Lamb?

No, a boneless leg of lamb is not the same as a butterflied leg of lamb, although they both involve the removal of the bone. Here’s the difference:

Boneless Leg of Lamb:
A boneless leg of lamb refers to a leg of lamb from which the bone has been completely removed. The meat is left intact, with no cuts or openings. It is a convenient option for those who prefer the ease of handling and carving a boneless piece of meat. When cooking a boneless leg of lamb, you can choose various methods such as roasting, grilling, or braising, depending on your preference and the desired outcome.

Butterflied Leg of Lamb:
A butterflied leg of lamb, on the other hand, involves removing the bone and then opening up the meat to create a flatter and more even thickness. The process of butterflying involves making a lengthwise cut along the center of the leg, opening it up like a book, and flattening it out. This technique allows for more even cooking and faster cooking times. Butterflying also provides more surface area for marinades or seasonings to penetrate, resulting in a flavorful and evenly seasoned dish. The flatter shape of the butterflied leg of lamb makes it easier to cook on a grill or in the oven.

In summary, a boneless leg of lamb is simply a leg of lamb with the bone removed, while a butterflied leg of lamb refers to a leg of lamb from which the bone has been removed and the meat has been opened up and flattened.

What temp is medium rare for butterflied leg of Lamb?

For a butterflied leg of lamb, a medium-rare level of doneness is typically achieved when the internal temperature reaches around 130°F to 135°F (54°C to 57°C). It’s important to note that these temperatures are just guidelines, and personal preference may vary. Some individuals prefer their lamb slightly more cooked, while others enjoy it more on the rare side.

To ensure the desired level of doneness, it’s recommended to use a meat thermometer to check the internal temperature of the thickest part of the lamb. Insert the thermometer into the meat, away from any bones, and make sure it doesn’t touch the pan or grill surface.

When the thermometer reads around 130°F to 135°F (54°C to 57°C), you can remove the lamb from the heat source and allow it to rest for a few minutes. During this resting period, the internal temperature will continue to rise a few degrees, reaching the target medium-rare range of around 135°F to 140°F (57°C to 60°C).

How long to cook butterflied Lamb on BBQ

When it comes to cooking a butterflied leg of lamb on a BBQ, the cooking time can vary depending on factors such as the size and thickness of the lamb, the heat of your BBQ, and the desired level of doneness. However, as a general guideline, here’s an approximate cooking time:

  1. Preheat your BBQ: Start by preheating your BBQ to medium-high heat, around 375°F to 400°F (190°C to 205°C).
  2. Sear the lamb: Place the butterflied leg of lamb on the hot grill, directly over the heat source. Sear it for about 5 minutes per side, turning once, to develop a nice crust and seal in the juices.
  3. Move to indirect heat: After searing, move the lamb to the indirect heat zone of your BBQ. This means placing it on a cooler part of the grill or turning off some burners if you have a gas BBQ. This allows for more gentle and even cooking.
  4. Cook to desired doneness: The approximate cooking time for a butterflied leg of lamb on the BBQ is about 15 to 20 minutes per pound (450 grams) of meat. Use a meat thermometer inserted into the thickest part of the lamb to check the internal temperature. For medium-rare, aim for an internal temperature of 130°F to 135°F (54°C to 57°C). Remember to account for carryover cooking, where the temperature continues to rise a few degrees during the resting period.
  5. Rest before serving: Once the lamb reaches the desired internal temperature, remove it from the BBQ and let it rest for about 10 to 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final dish.

It’s important to monitor the cooking process closely, as individual BBQs can vary in temperature. Adjustments may be needed to achieve the desired level of doneness. The cooking times provided are estimates, so using a meat thermometer to check for doneness is highly recommended.

Leg of Lamb

How do you cook a boneless leg of Lamb on a Weber?

Cooking a boneless leg of lamb on a Weber grill is a great way to achieve delicious flavors and a nicely charred exterior. Here’s a step-by-step guide on how to cook a boneless leg of lamb on a Weber:

  1. Preheat the grill: Start by preheating your Weber grill to medium-high heat. If you’re using a gas grill, set the burners to medium-high. For charcoal grills, arrange the coals for indirect grilling.
  2. Prepare the lamb: Season the boneless leg of lamb with your preferred marinade, herbs, spices, and seasoning. Allow the lamb to marinate for at least 30 minutes or up to overnight in the refrigerator for maximum flavor.
  3. Sear the lamb: Place the boneless leg of lamb directly over the heat source on the preheated grill. Sear each side for about 5 minutes to develop a flavorful crust. This helps seal in the juices and adds a delicious char.
  4. Move to indirect heat: Once seared, move the lamb to the indirect heat zone of the grill. This means placing it away from the direct heat source. If you’re using a gas grill, turn off the burners directly beneath the lamb. For charcoal grills, push the coals to one side and place the lamb on the opposite side.
  5. Grill to desired doneness: Close the grill lid and continue cooking the boneless leg of lamb using indirect heat. The cooking time will vary depending on the size of the lamb and your desired level of doneness. As a general guideline, cook the lamb for about 15 to 20 minutes per pound (450 grams) until it reaches an internal temperature of 130°F to 135°F (54°C to 57°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the meat to check the internal temperature.
  6. Rest before slicing: Once the lamb reaches the desired temperature, remove it from the grill and let it rest for about 10 to 15 minutes. This resting period allows the juices to redistribute, resulting in a juicier and more tender final result. Tent the lamb loosely with foil during the resting period.
  7. Slice and serve: After resting, slice the boneless leg of lamb against the grain into thin slices. Serve it as the centerpiece of your meal and enjoy!

Remember to adjust the cooking time as needed based on the specific size of your boneless leg of lamb and the heat of your Weber grill. Use a meat thermometer to ensure accurate cooking and desired doneness.

Does boneless Lamb cook faster?

Yes, boneless lamb generally cooks faster than lamb with the bone intact. The absence of the bone allows for more even heat distribution and quicker cooking times. When you remove the bone from the lamb, the meat is typically flattened and spread out, which allows for more efficient heat transfer during the cooking process.

The reduced cooking time is particularly noticeable when roasting or grilling the lamb. Without the bone, the heat can penetrate the meat more evenly, resulting in faster and more consistent cooking. However, it’s important to note that cooking times can still vary based on factors such as the size and thickness of the meat, the cooking method, and desired level of doneness.

When cooking boneless lamb, it’s essential to use a meat thermometer to monitor the internal temperature and avoid overcooking. The recommended internal temperature for medium-rare lamb is around 130°F to 135°F (54°C to 57°C). It’s always best to rely on the internal temperature rather than relying solely on cooking times.

Do you have other Roast Videos?

Yes! we do here is a list:
Perfect Beef Sirloin Roast
Slow Roast Brisket in Red Wine
Roast Pork Knuckle

Do you have any other videos? Yes here are our latest ones:

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Cooking With An Italian

Ciao I am Piero coming all the way from Puglia Italy. I created this site to bring my love of food to all, hope you enjoy.