Preparing a boneless roast leg of lamb is simple with this recipe. It starts with a soak in a yogurt marinade and ends with a savory red wine reduction.
2 cups plain yogurt
2 sprigs fresh rosemary, chopped
4 pounds boneless short leg of lamb, rolled & tied
salt and pepper, to taste
1/2 cup red wine
Combine the yogurt and rosemary and spread over all sides of the lamb. Place the lamb on a plate or in a bowl and cover with plastic wrap. Place in the refrigerator for 1-2 hours.
When ready to cook, preheat the oven to 475 degrees F.
Remove the lamb from the marinade and season the lamb with salt and pepper. Place in a roasting pan and place the pan in the oven on the middle rack. Cook for 10 minutes at 475 degrees F.
Reduce the oven temperature to 400 degrees F and roast the lamb for 40 minutes, or until the meat reaches an internal temperature of 140 degrees F.
Remove the lamb from the oven and place on a cutting board. Cover it lightly with foil.
Spoon off any excess fat from the liquid remaining in the roasting pan. Place the pan on the stove (or pour the drippings into a saucepan) over medium heat. Add the wine to the pan and bring to a boil. Scrape the pan while the liquid is boiling to loosen any cooked on bits.
Let the liquid in the pan simmer until reduced by half.
Slice the lamb into 3/4-inch slices and serve with the reduced sauce.
Marinate the lamb overnight for deeper flavor and tenderness.
Let the lamb rest for about 10-15 minutes after roasting before slicing to keep it juicy.
Always use a meat thermometer for accurate cooking results, as ovens can vary in temperature.
Placing the lamb on the middle rack in the oven allows for proper air circulation and even cooking.
Try adding a splash of balsamic vinegar or a touch of honey to the sauce for more flavor.
Sprinkle fresh herbs on top of the lamb before serving for an attractive presentation.
For a smoky flavor, add a little smoked paprika to the marinade or sauce.
Marinating lamb in yogurt tenderizes the meat due to the acidity in the yogurt, which breaks down proteins, resulting in more flavorful and tender meat.
You can substitute rosemary with herbs like thyme, oregano, or mint, depending on the flavor you desire.
Use kitchen twine to tie the lamb tightly in several places (about every 2-3 inches), making sure it is uniform and secure to maintain its shape during cooking. You can often buy it rolled and tied already. Or see if the butcher can do it for you.
Use a meat thermometer to check the internal temperature of the lamb; it should reach 140 degrees F for medium-rare. Let it rest before slicing to allow juices to redistribute.
A medium-bodied red wine like Pinot Noir, Merlot, or a Cabernet Sauvignon works well in this recipe. Always use a wine in cooking that you would also drink. It doesn't have to be expensive, but it should be drinkable!
You could use unsalted butter or olive oil, but using the drippings enhances the flavor and richness of the sauce.
Wrap the leftover lamb tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Yes, lamb can be frozen. It is best to slice it before freezing for easier portions. Wrap in plastic wrap and place it in a freezer bag or airtight container. It can be frozen for up to 2-3 months.
Scraping the pan helps to deglaze it, releasing flavorful bits stuck to the bottom that enrich the sauce, adding flavor.
You can add minced garlic, shallots, or herbs like thyme or parsley for extra flavor.
Slice the lamb into thick slices and serve it on a warmed platter, drizzling the reduced sauce over it.
If the lamb is overcooked, serve it with a rich sauce or gravy to help add moisture back. Slicing it thinly can also make it more palatable.
Place the sliced lamb in a baking dish and cover with foil. Heat at 350 degrees F for 15-20 minutes or until heated through. Alternatively, you can reheat slices in a skillet over medium-low heat, adding a splash of broth or water to prevent it from drying out.
Roasting Pan: For holding the boneless leg of lamb while it cooks in the oven. It should deep enough hold any juices released during roasting.
Measuring Cups: For measuring the yogurt and red wine.
Mixing Bowl: For combining the yogurt and chopped rosemary before spreading it on the lamb. A bowl with a capacity large enough to hold the leg of lamb is ideal.
Plastic Wrap: To cover the lamb while it marinates in the bowl or on a plate.
Cutting Board: For slicing the cooked lamb before serving.
Carving Knife: For slicing the roasted lamb into 3/4-inch slices.
Saucepan (optional): For making the reduced sauce with red wine if not simmering it directly in the roasting pan.
Whisk or Spoon: For stirring the wine and drippings together.
Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic work well to balance the rich flavors of the lamb and wine sauce.
Roasted Vegetables: Seasonal vegetables like carrots, squash, and Brussels sprouts add color and flavor, creating a well-rounded meal.
Couscous: A light, fluffy couscous provides a subtle base that can soak up any juices or sauce.
Pita Bread: Serve with warm pita to scoop up the lamb and sauce.
Grilled Eggplant: Smoky grilled slices of eggplant complement the earthy flavors of the lamb, offering a different cooking method to diversify the dish.
Greek Salad: The acidity from the tomatoes and cucumber in a Greek salad brightens the palate and refreshes between bites of lamb, balancing the meal.
Feta Cheese: Crumbled feta adds a salty, tangy element that contrasts nicely with the richness of the lamb and contributes to the overall Mediterranean theme.
Fennel Slaw: A crunchy slaw made with fennel can provide a refreshing crunch and a slight anise flavor that contrasts well with the savory lamb.
Wine Pairings
Syrah: This wine usually has bold flavors of dark fruits and a hint of spiciness that can complement the savory richness of the lamb. If you can find one that's a bit smoky, it'll marry nicely with the roasted meat.
Grenache: A Grenache can be fruit-forward with notes of raspberry and strawberry, plus a bit of earthiness that pairs well with the meat. Look for one that's medium-bodied for the best match.
Malbec: A good Malbec will typically feature plum and black cherry flavors with a bit of leatheriness that can stand up to the hearty nature of lamb. Choose one with a smooth finish to balance the richness.
Other Alcohol Pairings
Cabernet Sauvignon: This fuller-bodied red has enough tannin and black fruit flavors to handle the richness of the lamb. Look for one with hints of oak.
Red Blend: A red blend that features a mix of varietals like Zinfandel and Merlot can provide a nice balance of fruity and earthy notes, making it a versatile pairing for the lamb. Go for something that is fruit-driven yet has some spice.
IPA: An India Pale Ale with its hoppy bitterness can cut through the richness of the lamb. Look for one with citrus or floral notes.
Non-Alcoholic Pairings
Herbed Lemonade: A refreshing herbal lemonade can match nicely with the flavors by providing a zesty contrast. Look for one that has a touch of sweetness to balance the tartness.
Pomegranate Juice: This juice has tartness and sweetness that can complement the rich flavors of the lamb.
Ginger Ale: A spicy ginger ale offers a unique zing to the meal. Its sweetness can balance the savory notes of the lamb.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
January 25, 2006
I have a Turkish foreign exchange student so this was my first lamb experience & it was incredible. The 2nd time I fixed it, I added the wine to the marinate including garlic & rosemary for a perfect finish! Lamb is now on our families menu! TY