New Zealand Boneless Leg of Lamb
New Zealand Boneless Leg of Lamb
1 (3 lb.) roast  |  serves 10
Thaw roast completely in Refrigerator.
Oven: Preheat oven to 350°F. Rub lamb roast with oil and season thawed roast with Kosher Salt and cracked pepper or with one of the Omaha Steaks Seasoning blends. Place roast on an elevated wire roasting rack in a roasting pan with fat side up. Cook uncovered for 1 hour and 30 minutes to 1 hour and 45 minutes for a rare to medium rare roast. For a medium to medium well roast cook 2 hours. Remove from oven and let rest for 10-15 minutes before cutting away netting, slicing and serving.
Sear and Slow Roast: Preheat oven to 250°F. Rub lamb roast with oil and season thawed roast on all sides with Kosher Salt and cracked pepper or with one of the Omaha Steaks Seasoning blends. Heat 3T. of cooking oil in a large nonstick sautÉ pan over high heat. Carefully place roast in pan to brown for about 2-3 minutes on all sides. Place roast on an elevated wire roasting rack in a roasting pan with fat side up. Cook for 2 hours 15 minutes to 2 hours and 30 minutes for a rare to medium rare roast. For a medium to medium well roast cook 2 hours 45 minutes to 3 hours and 20 minutes to 3 hours. Remove from oven and let rest for 10-15 minutes before cutting away netting slicing and serving.