Best Roast Leg of Lamb Recipe

today we're going to make one of my favorite things for easter or really anytime you want a really nice roast we're going to do lego lamb being able to tie it is kind of important you can do this with a bone in a regular lego lamb and even if you use a bone in you probably should still tie it too because it does have a tendency still to want to come apart i like boneless because we could put a bunch of nice rosemary garlic inside of it and we're also going to put garlic on the outside it's going to be fairly simple though and i'll show you how to make a nice green sauce for the side but let's get into it right now and i'll show you how to do it all [Music] if you have a garlic whatever it's called a paste maker use that or just do what i'm going to show you all right so i'm just going to do a little chop to start [Music] you know you can do this on your wood cutting board and a lot of times i do i just don't want to mash all that garlic into the cutting board right now so take some salt very coarse kosher salt put it on top you can apply pressure and you'll be able to make you're gonna be able to start making a paste it's as simple as that give it like a first attempt then just do a little chop then go again kind of like with the point you could kind of pull and that's about two tablespoons worth i'd say and that's good maybe we don't use them all maybe we use more and then chop this up like decent mints this is all going to go in the inside of the lamb okay and you know if you don't want rosemary in here you can use sage you could use thyme you can really use what you like you want to visually inspect all this here so you don't have any of the thick stems all right that's good and we'll give this a chop too we have our rosemary parsley and our garlic ready let's get the lamb out basically the lamb itself is normally like this we're going to turn it like this we want it to be all the same relative thickness so it's going to cook at the relative same amount before we do that we got to season up the whole inside and we want to trim off any really like large excess fat areas normally the butcher will do a good job for you i've seen whole foods sells them and a lot of stores sell them already deboned but depending on where you go when i bought this at a local place it looks like he did a good job but i'm going to clean it up a little bit more [Music] any like really like thick areas of fat like this i'm going to just remove you don't want to cut through this or anything but you want to kind of just get it prepped for for the roasting process all right now looks pretty good while you're prepping this here you want to get your oven to 450 degrees we're just going to take all of our herbs get them all in and we're going to put salt and pepper down here the garlic paste too just get that in there going to rub everything in this is kind of messy you're going to have a messy job here but you're going to get a lot of it inside of here you get salt and pepper at first it doesn't really matter it's all going to just be pressed in here a good rule of thumb is you want to do one teaspoon of kosher salt per pound this is roughly a five and a half pound boneless lego lamb so it's gonna need roughly five teaspoons of kosher salt which is a lot it sounds like a lot so whatever your weight is do half of it on the inside and do half of it on the outside and you can do all that or you can just kind of eyeball it but you really want a lot of salt for meat pepper you use a light hand and you can just shake it like this or you can get out your pepper grinder and take 10 minutes to do it right so again it's going to be here [Music] and then here i'm going to tie here first about two inches in and to tie it easily all you have to do instead of just going like this and then when you try to tie it again it loosens up just go a couple times around and now when you pull it won't move so you can tie this off here [Music] and then you have you have your first tie so now you have it kind of in position here and now you kind of know what you're going for that's a regular knot that you can do that's easy one that you can do all the way and i'm gonna do a slip knot now what that is you go underneath and this string comes over like this hold it with your thumbs you're gonna pinch top part with your thumb like this okay and then you go around your thumb twice and then you come through [Music] and now you have a slip knot and you can position a slip knot and then all you have to do and start pulling and it will get tighter and tighter see that go down down down like that and then if you want you can do a security knot there and all you're doing here is you're taking your thumb like this you're twisting around and you're reaching through and you're pulling that piece through and then you tie and just tie it off a couple times and now um now that knot won't go anywhere so this one i'm just going to i'll leave that here for after so now again i'm just going to loop my hand like this now i have a big loop i'm going to come in underneath [Music] and about the same distance again [Music] i'm just going to pull up [Music] and just tighten it okay so there we go we're starting to form starting to form a nice cylinder [Music] i'm going to basically fold this in here this part's all going to be folded in so so we can essentially keep most of that most of this uh cylindrical shape do one more and then we'll come around all right so we have it all done like this we're gonna turn it over [Music] and now we're going to come we'll come back through here so what you need to do is make sure because this is connected to this is connected all the way to this cut off enough that you can go all the way through here knowing that our line is this way we're going to try to go right on the other side of it here so i'm going to tuck this meat in right like that [Music] and i'm going to go under and then over and then just pull it and now i can cinch up the end here so you don't have to if you have a lot of them here you don't have to do each one i would do like every every other one under then over [Music] okay so yeah how like now i can pull it having it really well tied you can it will roast more evenly in the oven and there's a lot of ways to do it the first knot i showed you is very very easy it's just a regular knot so right here let's just turn it back again grab remember remember i told you we had that last step piece that we wanted to leave for this reason we're gonna be able to tie on to that and before i do that i'm going to make one more tie here i want to cinch this up a little bit more and now right here we're going to tie these together okay and i don't need all that slack so cut that off and then the same thing again go once whoops go once and then go twice like that and now [Music] now you can perfectly tie it okay same thing cut it off and now you have a really nice looking leg of lamb and what we're going to do is we're going to season this all up salt and pepper it and stuff our garlic cloves in and then we're going to get it in the oven you can cut some holes like this see this hole right here [Music] and you put them all over wherever you want and then you take the garlic and you just push it in there you're not going to need all this garlic so just do do do what feels right to you what what you like your your own taste the garlic is going to essentially roast in here so it'll be a really nice flavor i probably put like 10 little slivers in here okay a lot of salt and pepper pepper all on the sides this is so big i'm going to try to put it uh sideways okay there you go perfect it looks really good like this it's pretty much the same size all the way through so it's going to cook all together and we want to get it we want to cook it to about 135 to 140 that's going to be a couple hours from now when it finishes but for now 450 degrees for 15 minutes and then lower your oven to 350 degrees i have mints right here i have one clove of garlic i have the those parsley stems from before and then i have a whole bunch more parsley and the stems all this can go in the blender and i'm just going to put in one of these little little blender cup i have if you want to make a lot of it you're going to need you'll need your own full-size blender it'll have salt and pepper red wine vinegar and so i'm using this spanish olive oil extra virgin from costco it's a really good it's really good value i don't want to use a cup of of my really good extra virgin olive oil but this olive oil is surprisingly really nice so i'm just going to put this all in a blender and it'll uh it'll be a nice sauce for the lamb you're going to be using an instant read thermometer the whole time so figure roughly 20 minutes to 25 minutes per pound but don't assume that you shouldn't be checking your meat earlier [Music] before you take it out of the blender just give it a taste and then adjust any vinegar salt pepper whatever [Music] okay and there it is quick green sauce i wish it was a little thicker if i had more parsley i would put more parsley into it but the lamb is going to be so flavorful you really don't even need this anyway but the way i figure why not make it you're waiting a couple hours for the lamb to come out of the oven just a waiting game right now we did 15 minutes at 450 then i turned it down to 350 and it only took basically another 70 minutes and this is five and a half pounds let's take a temperature reading so by having an even cylinder it's going to be pretty much the same temperature all around let's take it let's take a reading yeah so right there we're at 141 [Music] and you can go into you can go into kind of the most the thickest part which is probably right here it's registering about 135 degrees right now 137 now yeah it's about so this is about exactly where we want it got a nice color on the top originally and now and now we're all set to carve this up tent it with foil lightly it'll raise up another five degrees and then let it rest for 15 minutes to let all the juices come back into it and then give it a nice little thin slice this is going to be our dinner tonight for the whole family [Music] get a really sharp knife one of your sharpest knifes i'm going to for now i'm not going to cut off all the string i'm going to cut off the end we'll get a piece at the end the end's going to be a little bit more cooked than the center your center is going to be where you're the most rare [Music] okay there we go that's nice and juicy look at that extremely juicy since i made it i'm going to take a bite of it right here i'm going to get that sauced up i'm normally very good at estimating the exact time for my videos when they're going to end so tell my family to work around it they're not even here right now uh this one this one cooked a lot quicker than i thought that's why you got to keep checking that temperature and if you were just going by time you would have overcooked it by a lot so that is absolutely perfect perf perfect [Music] i don't even know what we're gonna do for easter because i'm making this video two weeks before easter we'll probably do another one i hope you enjoyed this please share this and give it a like i hope you learned something today all my videos i try to make more educational than entertaining though i don't want to bore you leave me a comment let me know if you're bored or if you liked it i'll see you next time

Channel: Sip and Feast

Views: 58,789

Keywords: roasted leg of lamb, boneless leg of lamb recipe, garlic and herb roast leg of lamb, leg of lamb gordon ramsay, Italian roast leg of lamb, mastering leg of lamb, how to tie a butcher's knot, how to tie boneless leg of lamb, sip and feast, jim delmage, easter leg of lamb, easter recipes, juicy leg of lamb, best leg of lamb recipe

Id: JbfXMGtLPNE

Length: 14min 22sec (862 seconds)

Published: Tue Mar 23 2021