By Jerry Renzy
If you love lamb like I do and don’t want to spend a lot of time cooking it, but don’t want to spend a lot of money on lamb chops or rack of lamb, this is the perfect option. I use a technique called “reverse sear” that is tender and juicy with amazing charcoal flavor.
Ingredients: (serves 6)
1 leg of lamb, boneless or semi-boneless (about 3.5 to 4 pounds)
Kosher salt
2 teaspoons coarsely ground black pepper
Directions:
Preheat the oven to 250 degrees F.
If your lamb is boneless, it’s probably rolled and tied. Cut the strings and lay it out flat. If it’s semi- boneless, cut down the center and cut out the center bone and lay it out flat. Sprinkle the kosher salt and pepper all over and place the lamb in a roasting pan fat side up. Place the lamb in the oven and roast for 40 minutes (until it’s about 110 degrees in the middle.) After roasting for half the roasting time (about 20 minutes,) fire up the charcoal grill so it’s ready when you take it out of the oven. When the internal temp reaches around 110 degrees Fahrenheit, remove it from the roasting pan and put it on the hot grill. Grill to 130 degrees for medium rare. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Serve it with mint jelly.
Optional: You can make a quick gravy with the pan drippings by deglazing with a little red wine and chicken stock over low heat, then add a little corn starch mixed with water.