Recipe by Chef John
"I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat."
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chopped fresh rosemary
freshly ground black pepper
1 (5 pound)
boneless leg of lamb, butterflied
salt to taste
water as needed
pomegranate molasses, or as needed
Chef John I want to thank you for sharing this recipe for all of us to make. I did it exactly as you describe. It came out outstanding!!! I will certainly be making this again. Thank you!!
Thank you, Chef John, for making our Christmas dinner a smashing success! I followed your special pomegranate mollases recipe and it was wonderful! I tripled the recipe for 3 boneless lamb roasts of about 5 pounds each and, after marinating them overnight, I gave a fun layer of fresh baby spinach leaves, goat cheese and chopped sweetened dried cranberries before rolling them up. I used the elastic wrappers that came with the lamb roasts to package them up and placed them side-by-side on a roasting rack with a little water at the bottom of the pan. They turned out perfectly! And we made lamb gravy for the mashed potatoes with the drippings. Wow! Heaven! Merry Christmas Chef John and thank you for your excellent advice! Leslie
Delicious! Our guests loved it too! The only change I made was to add a little organic dark brown sugar to the marinade, as I found it too tart without it. All Chef John's instructions about how to prepare the leg of lamb were clear and worked out perfectly. Thank you!
I loved this recipe it was my first time coming a leg of lamb and it was delicious
Fabulous! I love Chef John and the fact I can get this great lamb recipe makes me love him more.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Roasted Leg of Lamb
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
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