Boneless Lamb Roast with Goat Cheese and Red Peppers

I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

Boneless Lamb Roast

3.37 from 46 votes

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Ingredients

  

• 1 boneless leg of lamb
• Coarse Salt
• Black crushed pepper
• 1/2 onion chopped fine
• 1 tsp finely minced garlic
• 3 sprigs of Rosemary
• 1/2 cup chopped Parsley
• 3 springs of Thyme
• 150 gms Goat cheese
• 2 tsps each Whole grain and Dijon Mustard
• 1 cup chopped red pepper
• Mirepoix of vegetables – onions carrots, celery and red pepper
• Olive oil

Instructions

 

• Start with the filling, heat some Olive oil and sweat the onions
• Add the garlic and the red peppers followed by all the herbs
• Switch the flame off and add the cheese to melt
• If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
• Add a tsp each of both the mustards and leave to cool
• Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
• Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
• Mix the other two mustard types together and spread some on the inside of the lamb
• Once the filling is cooled, spread it all over the lamb and roll it up
• Using butcher’s string or twine, truss the roast (see video)
• Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
• Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
• Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
• For medium well, cook for 45 mins and well done for 90 mins