By Amanda Haas
Kick up the wood-fired flavor with this roasted leg of lamb recipe from Amanda Haas. Drizzle on the red wine reduction to take this gourmet cut to the next level.
|1||(6-8 lb) bone-in leg of lamb|
|10 Clove||garlic, peeled and thinly sliced|
|3 Tablespoon||chopped rosemary leaves|
|2 Teaspoon||chopped thyme leaves|
|2 Tablespoon||Olive oil|
|1 Tablespoon||kosher salt|
|1/2 Teaspoon||freshly ground black pepper|
|1 Cup||red wine|
|1 Cup||chicken or beef stock|
|3 Tablespoon||unsalted butter|
|To Taste||salt and pepper|
Rinse lamb leg with water and pat dry. Using a sharp paring knife, create 20 1-inch slits all around the leg of lamb that are 1-inch deep. Place a sliver of garlic into each slit.
1 (6-8 lb) bone-in leg of lamb
10 Clove garlic, peeled and thinly sliced
Combine the chopped rosemary and thyme with the olive oil, salt and pepper. Using your hands, coat the lamb evenly with the herb oil.
3 Tablespoon chopped rosemary leaves
2 Teaspoon chopped thyme leaves
2 Tablespoon Olive oil
1 Tablespoon kosher salt
1/2 Teaspoon freshly ground black pepper
Gently wrap lamb in plastic wrap, place on a tray and refrigerate for at least 4 hours to overnight.
One hour before grilling, remove the lamb from the refrigerator. Remove the plastic wrap and place the lamb on a roasting rack above a large roasting pan. Pour the red wine and stock into the bottom of the pan, ensuring the liquid does not touch the meat. If it is close, only use half of the wine and stock.
1 Cup red wine
1 Cup chicken or beef stock
When ready to cook, set Traeger temperature 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
Place the lamb in its roasting pan directly on the grill grate and roast for 20 minutes. Reduce the heat to 350℉ and roast another hour or more, about 10 to 12 minutes per pound or until the temperature reaches 130℉ when a meat thermometer is inserted into the thickest part of the leg away from the bone.
350 ˚F / 177 ˚C
130 ˚F / 54 ˚C
Remove the meat from the grill and loosely tent with foil on a cutting board. Allow to rest for 15 to 20 minutes.
Meanwhile, strain the juices from the pan into a medium saucepan removing any excess fat that has dropped into the pan. Bring the juices to a boil, reduce to a simmer and cook until it can coat the back of a spoon, about 10 minutes.
Whisk in the butter and taste, adding more salt and pepper as needed.
3 Tablespoon unsalted butter
To Taste salt and pepper
Carve the lamb and serve with the red wine jus. Enjoy!
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