Slow Roast Leg of Lamb

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INGREDIENTS

• 8-9 pounds Leg of Lamb, (trimmed of excess fat)

• 4 Garlic cloves, (halved)

• Salt

• Pepper

Dry Rub

• 1 tablespoon All Spice powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 tablespoon garlic powder

• 1/2 tablespoon onion powder

• 1/2 tablespoon smoked paprika

• 1/2 tablespoon black pepper

• 1/4 teaspoon turmeric

Wet Rub

• 6 garlic Cloves

• 1 yellow Onion

• 2 tablespoons tomato paste

• 1 tablespoon of dry rub (see ingredients above)

• 1/2 tomato

• 1/2 bell pepper

• 1/3 cup olive oil

Topping for the marinated lamb

• 6 bay leaves

• 6 cardamom pods

Garnish

• 1/4 cup toasted slivered almonds

• 1/4 cup parsley (chopped)

DIRECTIONS

Rinse the leg of lamb and pat dry.  Cut 8 slits throughout the leg of lamb.  Insert a half piece of garlic in each slit.  Season the leg of lamb with salt & pepper.

Mix together the dry rub ingredients.  (Reserve 1 tbsp for the wet marinade).  Using the dry rub, season the entire leg of lamb, throughout.

Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat.  Any remaining wet rub can be mixed with 2 cups of water and added to the bottom of the pan. Allow for enough of this mixture to cover the bottom of the pan by an inch.

Top the marinated leg of lamb with pieces of cardamom and bay leaves.

Top the leg of lamb with a piece of parchment paper.  Wrap the entire pan in aluminum foil 3 times. This will secure the heat well when slow roasting the leg of lamb.  Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for best results. Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 degrees F.  Bake the leg of lamb for 1 hour at 450 degrees F. After an hour, lower the temperature to 350 degrees F and allow for it to roast for another 4 hours and 15 minutes.

At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it, it should fall apart easily.

Uncover the lamb.  The bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting.  Gently move the leg of lamb to your desired serving dish.  Remove the bay leaves and cardamom off the top of the lamb.

Serve the leg of lamb on top of a bed of rice. Then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. Garnish with chopped parsley, and toasted slivered almonds.

Notes

The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Roast Leg of Lamb

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INGREDIENTS

Lamb

• 2 legs of American lamb

• 16 cloves of garlic

• 16 cardamom pods

• ⅓ cup whole peppercorns

Dry Spice blend

• 3 tablespoons of brown sugar

• 2 Tablespoons of Allspice powder

• 1 Tablespoon cinnamon

• 1 tablespoons of onion powder

• 1 tablespoons of garlic powder

• 3 tablespoons of Pepper flakes ( a blend of paprika and turkish spice pepper flakes)

• ¼ cup salt

• 3 tablespoons of cracked black pepper

Wet Blend

• ½ cup yogurt

• ¼ cup ketchup

• ½ cup olive oil

• ¼ cup pomegranate molasses

• 2 tablespoons soy sauce

To Roast

• 2 onions cut in half

• 2 heads of garlic cut in half

• 5 bay leaves

• 6 cinnamon sticks

• 6 cups stock (beef, chicken, veggie or lamb)

DIRECTIONS

Start by preparing the lamb. Make sure it fits your roasting pan. You will be marinding the lamb in the pan itself. Your butcher can cut off the bone in order for it to fit comfortably.

Line your roasting pan with foil and then parchment paper.

Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom. Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.

Next, season the lamb lightly with salt and pepper.

Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.

In a deeper bowl or cup, mix the wet blend together. Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.

Cover the lamb with a sheet of parchment paper and then foil. Marinade the lamb for 2 hours and up to 2 days.

Before roasting, preheat the oven to 450 degrees F.

Arrange the onions, garlic, whole spice and Bay leaves around the lamb. Pour the hot stock.

Give the lamb a final seasoning with the remaining salt and pepper. Cover and roast for 1 hour before dropping the temperature to 400 degreesF.

Roast the lamb for about 4-5 hours depending on the size/weight of the meat. On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting. Rotate the pan halfway and make sure to add more stock if needed.

When ready, allow the meat to rest and cool before serving it with the pan juices.

Mediterranean Roasted Leg of Lamb

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INGREDIENTS

• 7-9 pound bone-in American leg of lamb (see recipe notes for boneless)

Marinade

• 4 sprigs of fresh rosemary

• 15 cloves of garlic

• 6 teaspoons kosher salt (half the amount for other salts)

• 2 teaspoons black pepper

• 2 teaspoons ground cinnamon

• 2 teaspoons ground sumac

• 3 Tablespoons za’atar spice

• 2 Tablespoons pomegranate molasses

• ⅓ cup olive oil

Aromatics

• 2 large onions, sliced

• 2 lemons, halved

• 2 whole heads of garlic, top trimmed

• 2 cups beef broth

Pan Drippings Gravy

• 4 Tablespoons flour

• Additional salt and pepper as needed

• Water as needed

DIRECTIONS

Begin by preparing your marinade mixture at least 12 hours before cooking your lamb.

In the bowl of a food processor or blender, place all your marinade ingredients and blend until a paste forms.

Next, begin preparing your lamb by removing any twine or netting and place fat side up.

With a sharp knife, make 1/2” inch diagonal cuts across the fat. Diagonals should be spaced about 1” apart. After initial diagonals are cut, go the other direction to create a diamond pattern on the top of your lamb. Flip your lamb over and repeat the process on the other side, insert knife 1/2” inch (or as far as you can until you hit bone).

Once you have made inserts into your lamb, rub the marinade all over the lamb, ensuring you are getting it inside the slits. This will help to season the lamb entirely. Place in a food safe bag or cover and refrigerate for at least 12 hours up to 48.

When you are ready to cook your lamb, remove from the refrigerator and allow it to come to room temperature for about 30 minutes.

Preheat oven to 325 degrees Fahrenheit (162 C)*.

While your lamb is resting, prepare your aromatics. Line a large roasting pan with foil, then insert the roasting rack. Add your onions, lemons and garlic to the bottom of the roasting pan. Pour in your 2 cups of broth around the aromatics. Place your marinated lamb on the rack and cover tightly with foil. Place in the oven with the oven rack centered.

Cook for 4-4.5 hours for a 7 pound bone-in leg. You can calculate your time at 35-40 minutes/pound.

After 4-4.5 hours of cook time, remove the foil and brown the top if it has not already browned and crisped, cook for another 15 minutes. Internal temperature should read about 200-205 degrees Fahrenheit (96 C).

Remove from the roasting rack onto a platter and allow to rest for 15-20 minutes.

Pan Drippings Gravy

While your lamb is resting, remove any excess fat from your roasting pan.

Place your roasting pan on your stovetop burner and allow to heat, whisk in 4 tablespoons of flour. Continue whisking until no lumps remain and sauce begins to thicken.

If your sauce is too thick, add ½ - 1 cup water and continue to whisking until you have a gravy consistency.

Strain through a sieve and season with any additional salt or pepper, serve with your lamb

Notes

USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

This recipe creates a pull apart style lamb, very tender and flaky requiring only tongs to serve. If you are wanting sliced lamb, you’ll want adjust your timing and temperature: Sliced lamb - 350° F for 15-20 minutes per pound, internal temperature of 135° F

If you are using a boneless leg of lamb, make sure your leg is butterflied. Rub the marinade all over your lamb ensuring the inside is seasoned well and then wrap using butcher twine. Boneless legs of lamb are usually smaller in size, about 4-5 pounds. You’ll want to roast for 35 minutes per pound at the same 325°temperature. Sliced boneless leg of lamb - 350° F for 25 minutes per pound, internal temperature of 135° F

Harissa Roasted Leg of American Lamb

Recipe provided by | Feasting at Home

Serves: 8 Preparation Time: 60 minutes Cook Time: 120 minutes

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INGREDIENTS

• 5 1/2 – 6 1/2 pound leg of American Lamb, bone-in.

• 8–10 fat garlic cloves

• 2 shallots, quartered

• 3–4 tablespoons Harissa Paste

• 2 tablespoons preserved lemons(or 1 tablespoon lemon zest)

• 2 teaspoons salt

• 2 teaspoon cumin

• 1 teaspoon caraway seeds, optional

• 1 teaspoon pepper

• 2 tablespoons fresh thyme (or one tablespoon dried)

• 2 tablespoons olive oil

• 1/2 cup thick whole milk yogurt, plain

• Optional: roasting vegetables- potatoes, carrots, parsnips, onions, etc

DIRECTIONS

Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor.  Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle with salt and bring to room temp for at least 1 hour.

Preheat oven to 350F

Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny).  Taste for heat, adding more harissa paste to taste.

Assemble: Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the Harissa Yogurt getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.

BAKE: AT 350F for approximately 20 minutes per pound for medium-rare so plan on roughly 2 hours.  Place lamb on the lower third of the oven, loosely covered with a foil “tent” for one hour.  After one hour, check internal temp and remove foil.  Check the lamb’s internal temp every 20 minutes or so and make sure the roast is not over-browning. You can always re-tent with foil if getting too dark. A little color is good here, but you don’t want it to burn.

Once the roast reaches 130 – 135 degrees F at the thickest end, pull it out, tent it again and let it rest 15-20 minutes before cutting into it, allowing the internal temp to rise and the juices to remain in the meat, which will help keep the meat tender.

Herb Marinated Hanging Leg of American Lamb

Recipe provided by | Over the Fire Cooking

Serves: 10 Prep time: 30 minutes Marinade: 4+ hours Cook time: 4 hours

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INGREDIENTS

Lamb Ingredients:

• 1 Whole Leg of American Lamb, bone-in

Herb Marinade:

• 1 cup of White Wine

• 1/2 of a White Onion, cubed

• 2 tbsp of Sea Salt

• 1 tbsp of Black Pepper

• 10 Garlic Cloves

• 2 teaspoons of Red Chili Flakes

• 2 teaspoons of Oregano

• 2 teaspoons of Thyme

• 2 teaspoons of Rosemary

• 2 Lemons, juiced

• 2 tablespoons of Oil

DIRECTIONS

1. Score the outside fat layer of your leg of lamb. In a blender, mix the ingredients for the Herb Marinade until smooth. Place your leg of lamb into a food safe bowl and pour marinade over top. Place in the fridge to marinate for at least 4 hours but ideally overnight. Rotate the leg of lamb every 4-6 hours to marinate evenly.

2. Preheat your fire to a medium-high temperature of 325F. Place you hanging device (tripod or otherwise) so that the leg will hang about 2 feet away from the fire.

3. Using a butcher's hook, hook the leg of lamb. Secure the leg to your hanging device with the bone side facing up and with a cast iron skillet underneath to catch fat drippings. Let cook for 1 hour in order to brown. Rotate the leg of lamb around to cook for another hour in order to brown. Once fully browned, continue cooking in 30 minute intervals before rotating. Baste the lamb with the dripping throughout the cook for additional moisture. Cook the leg of lamb until the internal temperature reads 145F. Keep adding wood to maintain temperature.

4. Once done, pull the leg off the fire and let rest for 15 minutes.

5. For serving, slice the leg up and serve with vegetables and potatoes. Enjoy!

Shawarma-Spiced Roast Pulled American Lamb Leg Tacos

Recipe provided by | Cooking with Cocktail Rings

Serves: 4

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INGREDIENTS

For the pulled lamb: 

• 1 tablespoon kosher salt 

• 1 tablespoon paprika

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander 

• 2 teaspoons freshly ground black pepper 

• 1 teaspoon ground cinnamon

• 1 bone-in American lamb leg, about 6 pounds

• 3 tablespoon extra-virgin olive oil, divided 

• 4 garlic cloves, minced  

For the Greek pico de gallo:

• 2 cups cherry tomatoes, halved 

• ¼ cup diced red onion 

• ½ small cucumber, seeds removed and diced 

• Juice from 1 medium lemon 

• ¼ cup chopped fresh mint leaves

• Kosher salt, to taste 

For serving: 

• Small flour tortillas, warmed  

• 2 cups Greek yogurt, separated equally in containers 

• 4 cups wild arugula, separated equally in two resealable bags

• 1 cup crumbled feta cheese separated equally in two bags or containers

DIRECTIONS

For the pulled lamb: 

In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside. 

Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight. 

Preheat oven to 450°F. Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 4½ hours, turning once halfway through cooking. 

Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top. 

For the Greek pico de gallo: 

In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance. 

For assembly:

To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese. 

Roasted Leg of American Lamb with Apricot Chutney

Recipe provided by | The Original Dish

Serves: 4

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INGREDIENTS

• 1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed

• 12 cloves garlic

• 2 tbsp dried rosemary

• 1 tsp fennel seeds

• 1 tsp ground coriander

• 1 lemon, zested and juiced

• 3 tbsp dijon mustard

• 2 tsp kosher salt

• ¼ cup olive oil

• freshly cracked black pepper

• ¾ cup white wine vinegar

• ½ cup water

• 2 tbsp honey

• 2 tsp mustard seeds

• 1 cup (about ½ lb) diced dried apricots

DIRECTIONS

Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.

Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.

Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).

Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.

Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.

Slice the meat and serve with the apricot chutney alongside.

Roast Leg of American Lamb with Potatoes & Lemon

Recipe provided by | Adventures in Cooking

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INGREDIENTS

• 1 bone-in leg of lamb, about 5 pounds

• 1 tablespoon + 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

• 12 cloves of garlic, peeled and cut in half

• 1 teaspoon + 2 tablespoons extra virgin olive oil

• 4 pounds yukon gold potatoes, quartered

• 2 organic lemons, cut into eighths

• 3/4 pounds shallots, peeled and cut into quarters

• 3 teaspoons dried oregano

• 2 teaspoons dried rosemary

• 2 cups vegetable stock

• 1/4 cup fresh lemon juice

• 1/4 cup dry white wine

DIRECTIONS

The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.

Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.

Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.

Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.

Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.

Remove and allow to rest for 10 minutes before carving + serving.

American Lamb Roast with Herbed Garlic Butter Potatoes

Recipe provided by | Blue Bowl Recipes

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INGREDIENTS

For the Potatoes

• 2 and 1/2 to 3 pounds yellow potatoes

• 8 tablespoons salted butter, melted

• 2 large cloves garlic, minced

• 1 and 1/2 teaspoons thyme

• 1 teaspoon parsley

• 1 and 1/2 teaspoons rosemary

• salt + pepper

For the Lamb

• 3 and 1/2 to 4 pounds lamb leg I used bone-in, it's typically more flavorful to cook it with the bone in

• 1 Tablespoon olive oil

• 3 large cloves garlic, minced

• 1 and 1/2 teaspoons salt

• 1/4 teaspoon pepper

• 2 teaspoons fresh thyme, minced

• 2 teaspoons fresh rosemary, minced

DIRECTIONS

Before you Begin: Let your piece of meat sit at room temp for an hour before cooking. You won't get the best results if you put a piece of cold meat into a hot oven.

Prep the Potatoes: Preheat oven to 350 degrees F. Rinse and slice potatoes lengthwise into quarters (they'll be long, thin discs). I don't peel my potatoes but you can if the peel bothers you. Place the potatoes in the bottom of a large 9x13 pan and toss with the garlic, butter, and spices to coat the potatoes.

Prep the Lamb: Score the lamb with a sharp knife all over (this helps the seasoning to get inside the piece of meat so it's flavorful throughout). Combine the olive oil, spices and garlic and rub this mixture all over the lamb.

Roasting Times: You'll need to use a meat thermometer to check the doneness of your roast. If you want a medium rare piece of meat, cook for about 30 minutes per pound - ours was 3 and a half pounds and we cooked it for 1 hour 45 minutes, and the meat thermometer read 150 degrees F. If you want the lamb to be medium (a little less pink), cook it for about 2 hours, or until the meat thermometer reads 160 degrees.

Serve: Let the cooked meat rest out of the oven for 15 minutes before slicing - this helps ensure that the juices are sealed in so they don't all run out, drying out the meat, when you cut it. Slice the meat against the grain for the tenderest pieces. Enjoy immediately!

Store: Store leftovers in an airtight container in the fridge for up to 6 days.

A Note About Sourcing Lamb Meat: Be sure to buy locally-raised lamb meat! It's fresher, more flavorful, and helps support American farmers. Use the lamb locator on American Lamb's website to help you find American-raised lamb! When you go to buy your lamb, don't be afraid to ask the butcher for help selecting a piece if purchasing lamb is new to you. They're usually very knowledgeable and can help you out quite a bit.

Anchovy-Garlic Butter Rubbed Whole Roasted American Lamb Leg with Potatoes

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 8

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INGREDIENTS

• 1 (5-7 pound) bone-in whole American leg of lamb, aitchbone removed by butcher

• 4 cloves garlic, minced

• 2 tablespoons anchovy paste

• 1 teaspoon Dijon mustard

• 1/2 cup unsalted butter, at room temperature

• Freshly ground black pepper, as needed

• Kosher salt, as needed

• 2 pounds small Yukon gold potatoes, halved

• 2 tablespoons extra-virgin olive oil

• 2 springs fresh rosemary

• 3 lemons, halved

DIRECTIONS

To prepare the leg of lamb start by removing the fell (a tough layer of fat) if necessary, with a sharp knife. Next trim the fat cap so that it is about ¼” thick. Make ½” deep incisions with a sharp knife all over the meat so the rub can penetrate.

In a small mixing bowl stir together the garlic, anchovy paste, Dijon mustard and butter. Season the lamb all over with salt and pepper and rub the paste all over the lamb.

Heat oven to 450ºF. Position lamb on a rack set in a roasting pan so that the fat-cap side is down. Roast until the lamb is browned, about 15 minutes. Rotate the lamb so it’s fat-side up and lower oven heat to 350ºF. Roast lamb for 45 minutes. In a medium mixing bowl toss together the potatoes with the olive oil and rosemary and arrange under the rack holding the lamb. Continue roasting until the internal temperature of the lamb reaches 130ºF, about an additional 45 minutes to hour.

Remove the lamb from the pan to a large cutting board and let rest, tented with aluminum foil for 15 minutes.

Heat a grill pan over medium-high heat, add lemons cut side down and cook until grill marks appear, about 3 minutes. Remove and set aside.

Carve lamb against the grain into ½-inch slices and serve on a platter with potatoes and lemons arranged around the board.

Herb Butter American Lamb Steaks

Recipe provided by | OVER THE FIRE COOKING

Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

American Lamb Steaks Ingredients:

• 4-6 American Lamb Steaks

• Salt & Black Pepper to taste

Herb Butter Ingredients:

• 1/2 cup of unsalted butter at room temperature

• 1 tablespoon of rosemary chopped

• 1 tablespoon of thyme chopped

• 3 cloves of garlic chopped

• 2 tablespoon of lemon juice

• 1 tablespoon of whole black pepper

• Salt to taste

DIRECTIONS

In a bowl, add all the ingredients for the Herb Butter and mix thoroughly. Place in fridge and let cook until 15 minutes before cooking.

Pull out American Lamb Steaks and season thoroughly with salt & black pepper.

Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.

Place American Lamb Steaks on the grill and let cook for about 4-5 minutes per side or until the internal temperature hits 130-135F for medium rare.

While steaks are cooking, preheat a skillet for the butter over the fire. Add butter to the skillet and cook until it is fully melted.

Pull steaks off grill and brush Herb Butter over the top of them while they rest for 4-5 minutes. Squeeze some extra lemon juice on top, slice into steaks and enjoy!

Herb Crusted Sous Vide Leg of American Lamb

Recipe provided by | SALT PEPPER SKILLET

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INGREDIENTS

FOR THE LAMB LEG

4 to 6 pound bone-in American Lamb leg (fat trimmed and tied with twine)

1/3 cup kosher salt

freshly ground black pepper

3 tablespoons coarsely chopped garlic

1/4 cup fresh rosemary leaves

1/4 cup fresh thyme leaves

1/2 teaspoon crushed red pepper flakes

zest from 1 lemon

1/2 cup extra virgin olive oil

FOR THE ITALIAN SALSA VERDE

2 coarsely chopped garlic cloves

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

lemon zest (from 1 lemon)

2 tablespoons lemon juice (from 1 lemon)

1/2 cup extra virgin olive oil

1 cup coarsely chopped Italian parsley

1 tablespoon capers (rinsed and drained)

2 chopped anchovy filets

DIRECTIONS

Make the garlic and herb marinade by combining garlic, rosemary leaves, thyme, red pepper flakes, lemon zest and olive oil in food processor or blender. Pulse until well chopped, but not completely pureed.

Pat the lamb dry with paper towels, then sprinkle the salt and freshly ground pepper over the entire lamb leg. Rub the garlic and herb mixture all over the lamb.

Place the lamb leg in a vacuum seal bag or ziplock freezer bag and vacuum seal and refrigerate overnight. Let the lamb sit out to come to room temperature before cooking.

Set the sous vide temperature to 133°F / 56°C and cook the lamb for 3 to 5 hours.

When the lamb leg is almost finished, pre-heat the broiler.

Remove the lamb leg from the bag and transfer to a sheet pan. Pat dry with paper towels and rub a little olive oil over it to help promote browning. Place the lamb under the broiler until the top well browned, about 4 to 5 minutes.

Rest the lamb leg on a cutting board then slice and serve with the Italian Salsa Verde sauce. Sprinkle with finishing salt such as Maldon Sea Salt.

TO MAKE THE ITALIAN SALSA VERDE

Place all ingredients in a blender or food processor and pulse until smooth.

Taste for seasoning and add more salt or lemon juice as needed.

Use immediately or place in a container covered with plastic wrap directly on top of the sauce to maintain the beautiful green color before refrigerating.

NOTES

If a broiler isn’t available for browning the lamb, you can use a very hot heavy-bottom skillet with a little oil to sear the lamb.

The Italian Salsa Verde can be stored in the refrigerator for up to 2 days.

Hanging American Lamb Leg

Recipe provided by | OVER THE FIRE COOKING

Servings: 8-10 Preparation Time: 25 minutes Cook Time: 4 hours

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INGREDIENTS

HANGING LAMB LEG

1 whole American lamb leg

4 tablespoons of olive oil

4 tablespoons of paprika

4 tablespoons of cumin

Salt & pepper

BRINE

4 cups of water

6 oz of red wine vinegar

2 tbsp paprika

2 tbsp cumin

2 rosemary sprigs

2 garlic cloves (minced)

1 bunch of thyme

Salt & pepper

DIRECTIONS

Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.

While fire is burning down, season the American lamb leg with olive oil first, then add paprika, cumin, salt & pepper to taste. Make sure to cover lamb leg thoroughly with seasoning.

In a pot, make brine by boiling water. Once boiled, add all other brine ingredients (listed above) and let simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while the lamb leg is cooking.

When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions.

Hang lamb leg & let cook for 3.5-4 hours or until the internal temperature is around 135F for a medium-rare (125F = Rare & 145F = Medium-Well Done). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning & prevent burning.

Once the lamb leg is cooked to your liking, pull off the fire and let rest for 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting!

Enjoy the delicious lamb leg!

Smoked American Leg of Lamb with a Texas-Style Dry Rub

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4

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INGREDIENTS

AMERICAN LAMB

5 – 7 pound bone-in whole American leg of lamb

DRY RUB

1 tablespoon fresh coriander

1 tablespoon yellow mustard seed

1 tablespoon cumin

2 tablespoons brown sugar

2 tablespoon paprika

2 tablespoons sea salt

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried oregano

2 teaspoons fresh ground black pepper

DIRECTIONS

The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seed, and cumin. Toast, shaking pan gently, 2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients.

Generously massage dry rub all over the leg. Cover and set in fridge overnight.

To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250°F.

Soak 1-pound hickory chips in a bowl of water for 15 minutes, then drain.

When coals are completely gray, bank them to one side of grill, then place pan of water on other side. Cover and allow coals to cool to 250°F as measured by a grill thermometer or meat thermometer inserted through vent in lid.

Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly.

Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° F of 250 by adding coals to bring temperature up or closing vents to bring it down.

Smoke until leg is tender with a thick crust on the outside and internal temperature of 190°F, 7 – 10 hours. (After 5 – 6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes – continue feeding fire and monitoring temp, it will begin to rise again eventually.)

Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides.

Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.