Mediterranean Boneless Leg of Lamb

Summer is a time of blooming flowers and herbs; leg of lamb is a wonderful way to apply those herbs, whether grilling or roasting. Open a boneless leg of lamb, then remove fat and silver skin (tough connecting tissues) with a sharp boning knife. Have a butcher do this if your knife skills are not up to the task. Marinate at least eight hours up to twenty-four hours for a very tender piece of meat. Serve on top of carrot, olive, and mint-scented couscous. No sauce is necessary, though a dill and mint-flavored tzatziki sauce would be a delightful accompaniment.

8 to 12 servings

INGREDIENTS:

6 cloves garlic, peeled, smashed

½ cup rosemary needles

1 ½ teaspoon dried lavender buds or 1 tablespoon fresh lavender buds

1 tablespoon fresh Greek oregano or 1 ½ teaspoon dried Greek oregano

2 tablespoons Dijon mustard

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 teaspoon ground coriander

½ teaspoon ground ginger

¼ cup extra virgin olive oil

1 leg of lamb, about 3 to 4 ½ pounds

Couscous (if using)

1 ½ cups filtered water

4 tablespoons extra virgin olive oil, divided

½ cup carrots, small diced

½ cup pitted green olives, roughly chopped

½ teaspoon sea salt

1 cup couscous

¼ cup lime juice (about 1 to 2 limes)

4 scallions, thinly slices

¼ cup fresh mint, thinly sliced

DIRECTIONS:

1.        Blot the leg of lamb with paper towels. Spread the leg of lamb open on a cutting board. Remove as much of the fat and silver skin (connective tissue) as you or your butcher can from both sides. With the top side of the lamb facing down, make sure that the thickest part is three inches thick; if need be, use the tip of your boning knife to butterfly the thicker part(s) gently.

2.        In a food processor, coarsely grind the garlic, rosemary, lavender, and oregano. Add and process the mustard, salt, pepper, coriander, and ginger until just barely blended. Slowly pour in the oil while the machine runs until it comes together as a thick paste. Coat both sides of the lamb with the paste—place in a non-reactive pan covered tightly with plastic wrap. Refrigerate overnight for up to twenty-four hours. Bring to room temperature for about one hour before grilling or roasting.

3.        To grill: Heat the grill to evenly heat coals or grates. Grill the lamb for fifteen to twenty minutes on each side. Remove to a cutting board and rest tented with foil for ten minutes before slicing.

4.        To roast: Preheat the oven to 425°F. Roll the lamb with marinade into a shape like it originally came and secure it with butcher’s twine to create an even shape. Place on a rack in a shallow roasting pan, then put into the oven. Roast for ten minutes. Reduce the heat to 350°F. Roast until the internal temperature taken at the center of the roast registers 130°F to 135°F. Remove the roast to a cutting board, loosely tent with foil, and let rest for ten minutes before removing the twine and slicing.

For couscous,( if using)

1.        Heat two tablespoons of oil in a saucepan over medium-high heat. When the oil shimmers, add the carrots and olives and then sauté until softened for about three minutes. Add the water and bring to a boil. Stir in the couscous and salt, cover with a lid, and remove from the heat. Let sit for five minutes. Turn it into a ceramic bowl and fluff it with a fork. Mix the lime juice with the remaining two tablespoons of oil together. Drizzle over the couscous and toss with the scallions and mint.

2.        To serve: If using couscous, pile on a serving platter. Place the sliced lamb on top of couscous or a warm platter. Serve warm.

Mediterranean Boneless Leg of Lamb

Mediterranean Boneless Leg of Lamb
Yield: 8 to 12 servings
Author:
Cook time: 40 MinInactive time: 9 H & 10 MTotal time: 9 H & 50 M
Summer is a time of blooming flowers and herbs; leg of lamb is a wonderful way to apply those herbs, whether grilling or roasting. Open a boneless leg of lamb, then remove fat and silver skin (tough connecting tissues) with a sharp boning knife. Have a butcher do this if your knife skills are not up to the task. Serve on top of carrot, olive, and mint-scented couscous. No sauce is necessary, though a dill and mint-flavored tzatziki sauce would be a delightful accompaniment.

Ingredients

Lamb
  • 6 cloves garlic, peeled, smashed
  • ½ cup rosemary needles
  • 1 ½ teaspoon dried lavender buds or 1 tablespoon fresh lavender buds
  • 1 tablespoon fresh Greek oregano or 1 ½ teaspoon dried Greek oregano
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ¼ cup extra virgin olive oil
  • 1 leg of lamb, about 3 to 4 ½ pounds
Couscous (if using)
  • 1 ½ cups filtered water
  • 4 tablespoons extra virgin olive oil, divided
  • ½ cup carrots, small diced
  • ½ cup pitted green olives, roughly chopped
  • ½ teaspoon sea salt
  • 1 cup couscous
  • ¼ cup lime juice (about 1 to 2 limes)
  • 4 scallions, thinly slices
  • ¼ cup fresh mint, thinly sliced

Instructions

Lamb
  1. Blot the leg of lamb with paper towels. Spread the leg of lamb open on a cutting board. Remove as much of the fat and silver skin (connective tissue) as you or your butcher can from both sides. With the top side of the lamb facing down, make sure that the thickest part is three inches thick; if need be, use the tip of your boning knife to butterfly the thicker part(s) gently.
  2. In a food processor, coarsely grind the garlic, rosemary, lavender, and oregano. Add and process the mustard, salt, pepper, coriander, and ginger until just barely blended. Slowly pour in the oil while the machine runs until it comes together as a thick paste. Coat both sides of the lamb with the paste—place in a non-reactive pan covered tightly with plastic wrap. Refrigerate overnight for up to twenty-four hours. Bring to room temperature for about one hour before grilling or roasting.
  3. To grill: Heat the grill to evenly heat coals or grates. Grill the lamb for fifteen to twenty minutes on each side. Remove to a cutting board and rest tented with foil for ten minutes before slicing.
  4. To roast: Preheat the oven to 425°F. Roll the lamb with marinade into a shape like it originally came and secure it with butcher’s twine to create an even shape. Place on a rack in a shallow roasting pan, then put into the oven. Roast for ten minutes. Reduce the heat to 350°F. Roast until the internal temperature taken at the center of the roast registers 130°F to 135°F. Remove the roast to a cutting board, loosely tent with foil, and let rest for ten minutes before removing the twine and slicing.
For couscous,( if using)
  1. Heat two tablespoons of oil in a saucepan over medium-high heat. When the oil shimmers, add the carrots and olives and then sauté until softened for about three minutes. Add the water and bring to a boil. Stir in the couscous and salt, cover with a lid, and remove from the heat. Let sit for five minutes. Turn it into a ceramic bowl and fluff it with a fork. Mix the lime juice with the remaining two tablespoons of oil together. Drizzle over the couscous and toss with the scallions and mint.
  2. To serve: If using couscous, pile on a serving platter. Place the sliced lamb on top of couscous or a warm platter. Serve warm.

Nutrition Facts

Calories

309.63

Fat (grams)

15.82 g

Sat. Fat (grams)

3.4 g

Carbs (grams)

14.36 g

Fiber (grams)

2.04 g

Net carbs

12.33 g

Sugar (grams)

0.44 g

Protein (grams)

26.84 g

Sodium (milligrams)

487.88 mg

Cholesterol (grams)

76.17 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

leg of lamb, couscous,
main dish, entree,
Mediterranean
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