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Boneless Leg of Lamb

Dennis Keohane

Dennis Keohane

June 3, 2019
Boneless Leg of Lamb on a plate
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1 day 1 hr 40 min

Total

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8

Servings

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Lamb

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

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  • Top Sirloin Steaks (4 x 6 oz steaks)
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For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Lamb Leg, bnls

Lamb Leg Rub

  • 2 tsp smoked paprika

  • 2 tsp cumin

  • 1 tsp coriander

  • 1 tsp ground black pepper

  • ½ tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cardamom

  • 2 Tbsp kosher salt

  • 2 Tbsp pomegranate molasses

  • 2 Tbsp extra virgin olive oil

For Roasting

  • 4 ea carrots

    peeled, roughly chopped

  • 2 ea onions

    roughly chopped

  • 6 cloves garlic

    smashed

  • 2 sprigs fresh rosemary

  • 4 cups beef stock

  • 1 ea pomegranate

    seeds for garnish

Step By Step

Instructions

1
Mix all rub ingredients to form a paste. Spread rub mixture evenly over roast, cover tightly with plastic wrap and refrigerate overnight.
2
Preheat oven to 375°F. Discard plastic wrap and season lamb leg with kosher salt and ground black pepper. Bring to room temperature, about 40 minutes.
3
Mix carrots, onions, garlic and fresh rosemary sprigs and place on sheet pan.
4
Place lamb roast on top of veggies and roast for 1 hour, or until meat thermometer inserted into thickest part reads 125°F.
5
Heat beef stock in large saucepan. Rest lamb leg on wire rack while making sauce.
6
Place roasted vegetables and rosemary into saucepan with beef stock, and simmer for 2 minutes.
7
Remove saucepan from heat, discard rosemary sprigs before pureeing with immersion or stand blender.
8
Thinly slice rested lamb and platter. Garnish platter with fresh rosemary and pomegranate seeds and serve with sauce.

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