| Level: | Intermediate |
| Total: | 14 hr 10 min |
| Prep: | 20 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 50 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup loosely packed fresh rosemary leaves, about 3 (6-inch) sprigs, plus 4 fresh rosemary sprigs outside of lamb
- 1/2 cup peeled and loosely packed chopped garlic
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 2 tablespoons freshly cracked black pepper, plus for seasoning
- 3 limes, zested and juiced, about 1/2 cup juice
- 1 (4 pound) boneless lamb leg
- 4 to 6 pieces bacon, preferably apple wood smoked
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup dry vermouth
Instructions
- In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.
- Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.
- Preheat the oven or indirect grill to 325 degrees F.
- With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.
- Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
- While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 536 |
| Total Fat | 36 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 38 g |
| Cholesterol | 141 mg |
| Sodium | 1146 mg |
Reviews
Hands down our favorite lamb recipe. The lamb is perfectly tender and the resulting gravy is beyond belief. If anything is left over, our family fights over the remains. Truly delicious.
The marinade was very overpowering. Lamb was tender. Didn’t see that the bacon added much to the dish. Think I will stick to a dry rub next time of kosher salt, pepper, garlic powder and rosemary.
I’ve lamb was perfect, the au jus was overpowering.
Made this for Christmas and it was a huge hit! Thanks Guy!
Love guy… However this lamb is the worse. Overcooked, tough and it did not taste or smell good. I cook lamb all the time. Disappointed that a $35 piece of meat was wasted! So disappointed.
Looking forward to trying this. Whats the instructions for a bone-in leg?
Yummm, thank you for this wonderful and delicious recipe!
I have never written a review on Food Network before but this recipe is a must do! Both my husband and I like Lamb, so when I saw that this recipe had 10- 5 star ratings, I thought I would try it. While preparing the marinade I received a phone call and forgot to add the cracked pepper. Otherwise I followed the recipe exactly as written, though my 3.98 lb. lamb took 3 hours to achieve a 140 degree temp., it was longer than the stated 25 min./lb. @ 325. My oven checked out for accuracy with a thermastat so not sure why it took so long. BUT, the best part was in the eating, my husband said it was the BEST lamb he had ever had. I agreed. Melt in your mouth, full of excellent flavor, the sauce was superb! Next time I might try to thicken the sauce just a bit depending on what I serve with it but it is a perfect, marinade turn sauce, for lamb I have ever had. I am delighted with this recipe as all the other reviews have been. I will make it again soon and put it in my file for guest recipes as well once I get the cooking timing down. If you are going to make a boneless leg of lamb than you definatly should try this, I am confident you will be pleasantly surprised on how it turns out. This is a MUST TRY if you like Lamb!
This is now my boneless leg of lamb recipe. I used a 5 1/2 lb roast cooked it till the thermometer read 155. It was the most tender, flavorful piece of meat I’ve ever had. It was incredible.
Truly excellent lamb recipe. My husband and I love boneless leg of lamb, but since they are typically way too much meat for us, I cut them down into smaller portions. I did this with about 1.5 lbs of meat and 1/4 of the sauce and it worked beautifully. I might increase the sauce to meat ratio a bit so there was more left for sandwiches! 🙂 Also – the cook time was way off. My little portion took 1 hour 20 minutes to get to 145, and that’s after bumping the temp up to 350 for the last 20 minutes. (Fortunately it was not dry when it finally got to temp!) The sauce is exquisite – don’t skip any steps. It has a wonderful lime tang from the zest, and then the sweet taste of the vermouth. The only thing I might do differently next time is sear the lamb roll with the bacon on it first, to get it a little crispy. We threw the bacon away – just used it for external flavor. Enjoy!
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