1 5- to 6-pound boneless leg of lamb, tied In a food processor, combine the garlic, rosemary, thyme, oregano, zest, salt and pepper. Process until finely ground.

That’s great advice for long smokes over a period of 5+ hours, but our leg of lamb isn’t a 14lb brisket. It’ll be done in just a few hours—maybe 3 at the most—so I’ll be using dry chips.

2. Place the lamb in a large baking dish or roasting pan. Rub the garlic mixture all over the lamb. Cover loosely with plastic wrap and refrigerate overnight. 3.

Learn the essential butchery skill of removing the bone from a leg of lamb in How to Debone a Leg of Lamb. This step-by-step ...

How to carve a boneless leg of lamb Having the bone removed helps you carve it smoothly and in less time. Be sure to have a clean board and sharp chef's knife on hand. Then, use this video from ...

1 boneless leg of lamb, about 8 pounds 3 to 5 large cloves garlic, cut into thin slivers 10 cardamom pods, crushed, or 1/2 tsp. ground cardamom 2 tsp. each: ground coriander, ground cumin, salt ...

Roast until thickest part registers 125 degrees (for medium-rare), flipping lamb halfway through roasting. Transfer lamb to carving board, tent with aluminum foil, and let rest while making salad.

1/4 cup extra virgin olive oil 1 5- to 6-pound boneless leg of lamb, tied In a food processor, combine the garlic, rosemary, thyme, oregano, zest, salt, and pepper. Process until finely ground.

Step aside, ribs. Leg of lamb can also be wood smoked The Culinary Institute of America Jun 20, 2017 Jun 20, 2017 0 ...