Forget the Oven, This is How I Make a Leg of Lamb Now
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- This video was created in partnership with the American Lamb Board.
USDA recommends lamb reach an internal temp of 145F with a 3-minute rest
This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever. You will love the big, bold flavors in this tasty lamb meal.
Ingredients for this recipe:
• 3 ½ pound boneless leg of lamb
• 25-30 roasted garlic confit cloves
• 1/3 cup roasted garlic oil, + 2 tablespoons
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh rosemary
• 3 tablespoons minced fresh parsley
• ¾ cup dry red wine
• 3 cups beef stock
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 45 minutes
Cook time: 2 hours 45 minutes
Procedures:
1. Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.
2. Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.
3. About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°.
4. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.
5. Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other.
6. Stuff a roasted garlic clove in each slit until all the holes are filled.
7. Next, pour about 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands.
8. Fold the boneless leg of lamb back over and place the netting around it again
9. Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.
10. Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours.
11. Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well.
12. Remove it from the smoker or oven and place it on a cutting board to rest for 15 to 20 minutes.
13. Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill.
14. For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat.
15. Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes.
16. Deglaze with the wine, turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left.
17. Pour in the beef stock and cook until there is about 1 cup left, which takes about 10 minutes.
18. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.
19. Remove the netting from the lamb and thinly slice it.
20. Garnish with remaining 1/3 of herb oil and optional pan sauce. - แนวปฏิบัติและการใช้ชีวิต
I'm a sous chef in Las Vegas. Chef Billy has better fundamentals than most all celebrate chefs on t.v.
I appreciate the kind encouraging words, thank you.
I got this lamb in the oven right now, and in 10 mins this house smells amazing already! Ur channel is so great!
Many thanks!
I JUST made this for Easter, we are eating it NOW. Bravo Chef, Bravo!!!!
Thanks for giving it a shot!!
Amazing. Thank you 👍
Unbelievable. I could actually make this. Great vid, as always
Good timing, easy and delicious. ❤🙂
Just discovered your channel. Love your style and the elegant way you present your dishes. Thank you.
Thanks for watching!
I am watching this as my mouth is watering. Looks terrific and will definitely try it.
I have never prepared lamb. This is going to be my first recipe and it is going to be fabulous with your instructions.
Amazing
I have a rotisserie rod accessory in my parents oven, brainstorming some Greek Easter ideas for the fam. Love the method!! Cheers!
So this ended up being one of the best pieces of meat I’ve ever cooked. Period. Everyone loved it. The only change I made was oven temp. I boosted it to 400 instead of 500 since it was directly under the heating element. This still gave it a nice sear but didn’t over do it.
Appreciate you trying it! Many thanks!
Beautiful... simply amazing!
All I can say is WOW
Great video, I eat lamb weekly here in New Zealand, hard to beat on the bone though. Great recipe
I eat mine over the ditch and agree on the bone is better mate.
Looks delicious! Any thoughts on how long a 6 lb leg of lamb would need to cook this way?
Cooking meat wrapped in elastic is safe ?
Wouldn’t tying with cotton twine be more safe ?
could the herb/olive oil mixture be used as a marinade and then grill the meat, say if doing kabobs?
If I’m doing this in the oven, should I take it out when cranking to 500°? It’ll be right under the heating element. I guess I’m worried about it getting too dark/burning. Looking forward to trying this!
The production of this video is so good and I guess it has to be as this recipe is insanely delicious. I never thought lamb could be elevated to this level. Pleasant to watch though I’ll have to be satisfied eating with eyes 👀 for the time being
I don’t have a smoker but I like the recipe, can I just cook it in the oven with the same temps ? what do you suggest ?
Yes
THis sounds superior to the oven, yes... But I cannot legally own a smoker at my current residence lol sooo unfortunately I am stuck in the oven. But when I do move to a place that allows a smoker, I will def try this out! Thanks for posting! Liked and subscribed!
Dang! At what temperature does a meat thermometer go from wired to wireless? 😀
Good catch, lol. About 30 minutes into it. My thermometer started crapping out and reading all crazy temperature so I grabbed my back up.
Thank you! How many pounds was the lamb and about how long did the cooking take in total?
Is it safe to use this type of net? I've noticed it's partially rubber.
You also can grill slowly
The flavors were excellent. After baking and searing, when I removed the netting (great tip by the way to reuse that) mine unrolled. Something told me to cover it when I put it in the fridge but I checked and sure enough, you did not. Well I guess my big old refrigerator was no match for your nice little drawer with perfect humidity. Mine got dried out some around the edges and I think thats what kept it from sticking together in a roll. Oh it sill looks like its in a roll. But I have to hold it together when I slice. But like I said, flavors are great. Maybe for those without your fancy drawer fridge, the roast should be covered while it sits.
Can you do this in the oven?
Interesting. I usually bake it
No mint jelly? :)
Stupid question- why set the drippings in the freezer before returning to sauce ?
I know what I'm doing this weekend.
Hey Billy, did I notice you wearing a “I am second” bracelet on your old videos?
cool shot at 6:50
Chef i really appreciate the quality content you punch out every week for us. But in the last few videos you started to use a lot of cuts with "shallow depth of field" that are harsh for the eyes, specialy when using multiple cuts in a row. For the recipes, they are on point and very tasty, the ones i try to recreate.
Can you give me some time codes of where these cuts are at so I can take a look?
@@ChefBillyParisi 2:45 for instance when chopping up the herbs. Or in other videos when you season the meat ecc. Usualy when you bring us close by with a nice artistic close up shot, but my guess is that you have an aperture wide open (maybe new camera gear?) and the depth of field is super small or narrow.
Went back to check and for instance you can see it in the pork chops video, where you show us the meat, fat cap and how the seasoing is done. Scene after scene a fully open aperature is used and only a small piece of meat is in focus, while the rest of the video is blurred out. Really hurts the eyes
Hmmm. I actually don’t see a problem with that shot at all. My f-stop usually hangs around 4.0. It’s far enough away where the boca isn’t overly noticeable. This is the same way I’ve shot all my videos for years.
Maybe i used a wrong example, the pork chops cuts are better imo. No hard feelings chef, will still gladly watch the next one 🤝
Video has Ingredients for this recipe. Will dry this soon! Thanks
Im from an area where mutton is king. As for me I can't stand the taste of gamie mutton. So does those flavors mask the natural taste of the mutton? If so I'll try this.
It’s the taste of the fat I cannot stand. I dissect as much as I can before I cook it. Very tedious but worth it.
Except for the smoking part the rest is great as some of us have no smoking luxury.
Thank you so much for sharing this video and it looks so delicious 😋 and I can just taste it!
scratching my head about lemony rice and no lemon used..... lol.... played back and still sounded like lemon, is this a take on a lebanese rice dish?
Lebanese style rice
He said Lebanese
looks amazing on video !
it could taste like crap though for all we know.
Needs to rest for at LEAST half hour!!
Not with a reverse sear you don’t
Not many people have a smoker so unfortunately it's for the select few
Use your oven
Obviously it's just that you headline it by saying. Forget the Oven.
But the headline is Forget the Oven
Soak some wood chips/pellets in water for 30-45 minutes. Make a small tin foil packet. Drain the water from the chips/pellets and add to the foil packet. Poke holes in the foil packet. Bung on the barbecue and cover with the lid….
2nd comment
0:05 even your knive go hard into that meat
This recipe is no good for me I don’t have a smoker!!
Time to get one...your missing out on real BBQ
Use your oven
... how to ruin a leg of lamb! ... did the butcher bone it with his eyes shut? ... if you must bone the leg, it should be tunnel boned and the cavity stuffed with a parsley and thyme stuffing ...
Worst lamb recipe I HAVE EVER MADE and I’ve been making them off and on for the better part of 40 years. No flavor whatsoever, which was really disappointing given all the prep that went into this.
Chef Billy - stick to boiling eggs. Even though they have gone up in price, they are not nearly as expensive as a leg of lamb.