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
- 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
- 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