Boneless Leg of Lamb: Tried and True or New & Different?

[echelon_john]

So we're doing a boneless leg o' lamb for christmas dinner. Normally I would just marinate the outside with oil, garlic, rosemary, lemon, and salt & pepper, grill over wood or sear in a big cast iron thing with some oil on it for a bit, and put it in a 300 oven to finish to medium rare.

Anybody have either a method or a seasoning approach that's different and that you can recommend? Would it be sacrilege to braise it? I ask that because I like the idea of doing the prep in the morning, then eating later in the day whenever we feel like it.

Other ideas?

Cheers,
JC

[maunahaole]

I found a great recipe on the weber grill site where you make a marinade out of red wine rosemary garlic onion parsley. Then cook on rotisserie and brush with marinade every twenty min or so. I put my own twist on it by stuffing up the cavity with a mix of feta cheese and fresh oregano (not much of this remains after cooking). This is pretty easy and a winner.

[summilux]

Gotta be boneless? Roasting with bone ups the flavor a lot.

[echelon_john]

Yeah, I usually like bone-in as well; the farmer I get 'em from only has boneless this week, so that's what it is.

Gotta be boneless? Roasting with bone ups the flavor a lot.

[big shanty]

Your "original" method for butterflied leg of lamb sounds optimal. no need to alter.

[randonneur]

i like to mix mustard, soy sauce, a bit of honey, peper and chopped rosemary, and rub it all over the outside of the roast. Stick it in a hot oven for 1.5-2hrs. done.

(and yes, braising is sacrilegious - use a tougher, fattier cut for that)