Stuffed Boneless Leg of Lamb


Here's a very simple recipe for some delicious smokey roasted boneless leg of lamb. We get these roasts at Sam's Club and they always turn out moist and flavorful.


Ingredients


Directions

The first thing to do is prepare the ingredients that will go into the leg of lamb. Toast the pine nuts in a frying pan over medium high heat. Watch them carefully as once they start to brown they will brown quickly. Stir or agitate the pan frequently to avoid burning and get an even toast.


After the pine nuts are done, move them to a bowl or other container. Still using medium high heat, add olive oil to the pan and allow it to heat. Then add as much of the spinach as you can to the pan. Using tongs, keep turning the spinach over as the bottom layer begins to wilt. As the spinach cooks down, keep adding more and more spinach to the pan until you have placed the entire bag into the pan. Once the spinach is mostly cooked down, add a splash of cooking wine and stir the spinach while the wine cooks off. If there is any fluid left in the pan, pour it off.


You need a boneless leg of lamb about 4 pounds in size. We buy these roasts from Sam's Club. They are encased in an elastic string bag. Cut this bag off and throw it away. (Helpful hint: If you aren't going to stuff your roast and just want to cover it with rub, take the string bag off and tie the roast with string. When time comes to take the string off, it will snap and spring and fling crusty rub all over the place!)


Now it is time to prepare the roast for stuffing. When you unroll the roast, you will find a couple of the muscles are quite large. You want to cut across them to help the roast lie flatter. We made two cuts as you can see in the following photos:


Time to stuff! Spread the spinach followed by the cheese and then the toasted pine nuts:


And then time to tie it all up! Time to get creative. Just tie strings around the roast in any direction that seems to need it. If something is squeezing out one side, tie a string across it to close it up. You want to try to keep the fat cap on the underside as you tie it up so that the fat cap will be towards the fire when you cook it.


Finally, it's time to cook and serve. Build a 350° fire. Add some apple wood chunks and get a nice stable smoking fire going. Place the roast, fat cap down, on a raised grid. You will be cooking it direct so no drip pan or barrier. Roast the lamb without turning or disturbing for about 1.5 hours or until you get an internal temperature of 140°.


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