Ingredients & Substitutions :
⦁ Boneless Leg of Lamb
⦁ Salt and Pepper
⦁ Garlic Cloves
⦁ Fresh Herbs – Use a mix of parsley, oregano, basil, thyme, chives, and mint
⦁ Olive Oil
⦁ Brioche Buns – or any other favorite bun
⦁ Arugula (Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region.)/ Lettuce
⦁ Pickled Red Onions
⦁ Tzatziki – store-bought or homemade
Method :
Step 1: Butterfly leg for stuffing. Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by ¼ inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
Step 2: Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan at 375 degrees F for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F.
Step 3: Let sit at room temperature about 10 minutes before slicing super thin. Remove strings and slice meat thinly across the roll. Serve with Tzatziki and arugula on a bun.
Tips & Tricks
Lamb is already super tender so no need to overdo it!
Rare: 125°F
Medium-Rare: 130°F to 135°F
Medium: 135°F to 140°F
Well-Done: 155°F to 165°F
Once you’ve reached your desired temperature, let the lamb rest on a cutting board for 10-15 minutes for the juices to redistribute. Then slice against the grain into thin strips.
