Swap your usual Sunday roast with this tender boneless leg of lamb spiced to perfection!
If a good roast is the kind of meal you and your guests enjoy for holiday feasting or during casual Sunday gatherings, then this inviting recipe deserves a place on your table. This boneless leg of lamb recipe is a flavorsome and easy to make alternative to the traditional Sunday roast. With the perfect blend of aromatic spices, herbs, garlic and salt to season, this lamb roast delivers a natural richness without being cloying.
The boneless leg of lamb makes roasting and serving lamb a breeze. Boneless cuts of lamb are quicker to cook and usually readily available at your local markets or supermarkets.
What you will need:
You will need a good quality baking dish to roast your leg of lamb evenly. For this recipe, we used the Le Creuset Heritage Deep Rectangular Dish in 32cm because of its versatility and superb durability. The deep side walls create ample space to fit the leg of lamb while being helpful to limit splashes when roasting in the oven. This recipe also includes an appetiser—handmade crispy flatbread that pairs perfectly with your lamb roast dish.
Spiced Deboned Leg of Lamb Roast with Herb Dressing Recipe
Prep time: 30minutes | Cook time: 2hours+ | Serves: 8-10Ingredients:
- 2.5kg deboned free-range leg of lamb
- 60ml olive oil
- 4 cloves of garlic, peeled
- 10g ground cumin
- 10g ground ginger
- 10g ground coriander
- 5g paprika
- 3g turmeric
- 3g ground black pepper
- 5g sea salt, crushed
- 4 lemons, halved
For the fresh herb dressing:
- 40g mint
- 80g parsley
- 50ml olive oil
- Juice and zest of 1 lemon
- Salt to taste
For the handmade crispy lavish flatbread:
- 185ml warm water
- 185ml warm milk
- 15ml vegetable oil
- 7g sugar
- 5g salt
- 10g instant yeast
- 420g all-purpose flour
Method:
1. For the dressing, pour boiling water over the herbs and stir; immediately drain through a sieve and plunge into ice water. Once the herbs are cold, drain from the water and squeeze any excess water out. Place in a blender with the remaining ingredients and one ice cube and blend until smooth; season to taste. And set aside in the fridge.
2. Preheat the oven to 180°C or 160°C fan-assisted.
3. Combine all the spices, seasoning and olive oil and mix to combine. Rub over the lamb, covering the entire surface and inside the cavity where the bone was.
4. Place 2 of the lemon halves inside the cavity and truss with butcher’s twine to secure and shape the meat. Place the lamb in a Le Creuset 32cm Heritage Rectangular Dish and arrange the remaining lemons. Cover with tin foil and roast for two and a half to 3 hours, basting every 40 minutes with pan juices. Remove the tinfoil in the last 40 minutes of cooking time. Watch that it does not get overcooked; the spiced crust can get dark quite quickly. Allow the lamb to rest for 10 – 20 minutes and serve warm sliced with the cold herb dressing and grilled red peppers. Serve with handmade crispy lavash bread torn into roasted butternut and labneh salad with lots of fresh herbs like mint, basil, coriander and pink pickled onions.
For the handmade crispy lavish flatbread:
Prep time: 30 minutes
1. Mix the water, milk, oil, yeast, sugar, and salt together. In a stand mixer fitted with a dough hook, slowly add the flour in and allow to knead for 8 - 10 minutes until it forms a smooth elastic dough. This can be done by hand; kneading may take a little longer. Place the dough in a lightly oiled bowl and rub your dough with a bit of oil to prevent the skin from forming.2. Cover the dough, place it in a warm spot and allow it to rise for 40 minutes. Gently knock down the dough and cut the dough to divide into 40g balls. Lightly flour your surface, shape the dough into neat balls, and cover with a tea towel to ensure they don’t dry out. Roll out the balls as thinly as possible.
3. Heat a Le Creuset 24cm Toughened Non-Stick Shallow Frying Pan over medium heat and fry in a mixture of butter and olive oil until the bread is crispy and golden, about 45 seconds to a minute on each side. Fry in batches, wipe the pan clean after every bread and keep the bread stacked under a tea towel until ready to serve.
Tips:
- Don’t overheat the water and milk, as it will kill the yeast.
- Don’t add salt directly to the yeast, as it will kill the yeast. Instead, mix the yeast with the milk, water, and sugar before mixing in the rest of the ingredients.
- Wipe the pan with a paper towel before making the next bread to remove any excess grease.
Next Recipe: Beef Ragout with Cheddar Herb Dumplings
