Forget the Oven, This is How I Make a Leg of Lamb Now

Step-by-Step Tutorial: How to Make Herb Roasted Leg of Lamb with Garlic Confit and Red Wine Sauce

Ingredients:

• Boneless leg of lamb
• Roasted garlic
• Olive oil
• Fresh herbs (Rosemary, Thyme, Parsley)
• Salt and pepper
• Vermicelli pasta
• Pine nuts
• Red wine (Cabernet Sauvignon)
• Butter

Step 1: Preparing the Boneless Leg of Lamb

1. Start by prepping the boneless leg of lamb. Remove the outside netting if present and season the lamb generously with coarse salt and cracked black pepper on both sides.
2. Create a dry brine by letting the seasoned lamb sit in the refrigerator for 24-48 hours to allow the flavors to penetrate the meat.

Step 2: Making Garlic Confit

1. Slice off the root end of garlic cloves and place them in a saucepan with olive oil.
2. Cook the garlic in oil until tender and slightly browned, creating a flavorful garlic confit.

Step 3: Preparing the Herb Mixture

1. Mince fresh Rosemary, Thyme, and Parsley.
2. Combine the minced herbs with the roasted garlic confit oil and season with salt and pepper to create an herb-infused oil mixture.

Step 4: Preparing the Lamb for Smoking

1. Make incisions all over the lamb and stuff each incision with roasted garlic cloves from the confit.
2. Brush the lamb with the herb-infused oil mixture, ensuring it is well coated.
3. Fold the lamb back into its original shape and tie it with the netting.
4. Brush the remaining herb-infused oil mixture on the outside of the lamb.

Step 5: Smoking the Lamb

1. Preheat a smoker to 225°F and place the prepared lamb inside.
2. Smoke the lamb until it reaches an internal temperature of 125°F for a medium-rare finish.

Step 6: Making Red Wine Sauce

1. In a saucepan, sauté shallots in olive oil until lightly browned.
2. Deglaze the pan with red wine and cook until reduced.
3. Add the drippings from the rested lamb and finish the sauce with butter for a rich and flavorful finish.

Step 7: Serving the Herb-Roasted Leg of Lamb

1. Let the smoked lamb rest for 15-20 minutes before slicing.
2. Slice the lamb into 1/4 to 1/2 inch thick slices and serve with the red wine sauce.
3. Garnish with toasted pine nuts and fresh parsley before serving.

Step 8: Serving with Lebanese-Style Rice

1. Rinse and cook vermicelli pasta until lightly browned.
2. Add rice, water, and salt, then simmer until cooked.
3. Toast pine nuts separately and add them to the cooked rice before serving.

Step 9: Enjoy!

1. Serve the herb-roasted leg of lamb with the red wine sauce and Lebanese-style rice for a delicious and flavorful meal.
2. Share this dish with family and friends for a memorable dining experience.

Enjoy your flavorful and juicy herb-roasted leg of lamb with garlic confit and red wine sauce!