First of all, I apologize for not so good looking final piece. That’s because it was already late afternoon and we’ve been waiting to eat this dish! But don’t let the appearance fools you! This roasted lamb leg is super juicy, tender and just plainly yummy. Since I still had the remaining lamb leg in the brine, I couldn’t resist to edit this post with better pictures and directions.
Roasted Lamb Leg
4 lbs boneless lamb leg
5 cup water
2 small organic lemons-sliced
1″ ginger knob -cut into slices
1/2 cup black peppercorns
1/3 cup salt
2 big carrots or sweet potatoes – cut into wedges
Dry rubs ingredients:
1 tsp black pepper powder
1 tsp coriander powder
1 tsp dill weed
1/2 tsp chipotle pepper powder
1 tsp dried thyme
1 tsp cumin powder
1. Boil 5 cup water with sliced lemons, sliced ginger, black peppercorns and salt for about 1 hour in medium heat. Make sure the salt is dissolved in the water.
2. Rinse the boneless lamb leg with cold water and pat dry. After the brine liquid is cooled down, submerge the boneless lamb leg and let it marinate in the spiced brine for overnight at least or a little more for a juicier and tender meat.
3. When you’re about to cook the lamb, pre-heat the oven to 400°F.Take out the lamb from its liquid brine and pat dry. Mix the dry rub ingredients in one bowl and rub the lamb with the dry ingredients.
Note: I steamed the lamb for about 15 minutes to raise up the internal temperature to ensure the whole thing would be cooked perfectly in the oven.
4. Grease a baking dish with coconut oil (grass-fed ghee/grass-fed butter/red palm oil- whichever you like). Line the carrots or sweet potatoes (or any of your root vegetables of choice) on the baking pan. Sprinkle with some of the dry rub ingredients.
5. Place the lamb on top and line the remaining root vegetables around it. Sprinkle with the remaining dry rubs. Drizzle with some more oil.
6. Cover tightly with aluminum foil and bake for about 1 hour in 400°F
Note: The picture above only 1/4 of the lamb since I only have a countertop convection oven thus to safe my time roasting it plus I had to crank up the heat all the way up to 450°F to ensure everything would be cooked throughly.)
5. At the last 15 minutes, remove the foil and changed the oven setting to broil. Remove from heat and let it sit for about 15 minutes so the meat could soak up some of its juices.
6. Slice, drizzle with the drippings and enjoy it! I enjoyed mine with Cauliflower-Lemon Curry Stew. The meat is very juicy and tender, just perfect for my taste. 🙂 Apparently the trick of let the meat sit in a salt bath overnight is the secret to keep the meat juicy eventhough it’s cooked well done.