Chef John's Roasted Lamb Leg

Chef John’s method for deboning and butterflying a leg of lamb is so simple and reliable that even a less-than-perfect knife can get the job done. However, for the best results, be sure to watch the accompanying video where Chef John guides you through each step.

How to Debone a Leg of Lamb

A leg of lamb is typically sold without the shank, and that's exactly what you need for this recipe—just an almost whole leg of lamb minus the shank. All you really need for this task is a sharp, thin knife. But don't worry, a wider, less sharp knife will still work well for this simple procedure.

The first step is to remove the single bone running from the knee joint to the hip joint. You'll notice two joints at the ends of the leg. Since the bone runs straight through, removing it is quite simple. Start by feeling where the bone runs through the meat. Use the tip of your knife to slice into the meat and locate the bone. Keep the knife blade against the bone and make small cuts along it. Gradually trim away the meat as you follow the bone's path toward one of the joints. Once you’ve cut enough to expose the bone, slip your fingers underneath and continue trimming towards the joint. Free the bone from the joint, then trim down to the opposite joint and repeat the process until the bone is completely removed. Finally, cut away the tough connective tissue and cartilage around the joints. Now your leg of lamb is deboned and ready for seasoning and roasting, or you can continue to butterfly it for even cooking.

How to Butterfly a Leg of Lamb

The goal of butterflying is to create an even roast by ensuring consistent thickness throughout. To butterfly your deboned leg of lamb, start by opening it up. You’ll notice one side is thicker than the other. Begin by cutting into the smaller side. Slice at a 45-degree angle into the thickest part, making small, shallow cuts to unfold the meat slowly.

Once you’ve unfolded the smaller side, flip the roast over and repeat the process on the thicker side. Cut at a 45-degree angle into the thickest part, making deeper cuts as needed to unfold the meat evenly. After both sides are opened, the roast should have a uniform thickness all the way across.

Ingredients

• ¼ cup pomegranate molasses

• 4 cloves garlic, minced

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

• 1 teaspoon Aleppo pepper

• 1 teaspoon dried mint

• 1 teaspoon ground cumin

• 1 (5 pound) boneless leg of lamb, butterflied

• kitchen twine

• salt to taste

• 1 tablespoon pomegranate molasses, or as needed

Instructions

Roast the lamb in the preheated oven for about 1 hour 45 minutes, or until it's hot with a slightly pink center. An instant-read thermometer should register at least 135°F (57°C). Let the lamb rest for 15 minutes before transferring it to a plate. Brush the roast with the remaining 1 tablespoon of pomegranate molasses for a finishing touch.

Chef's Tip

Editor's Notes:

The nutritional information for this recipe reflects the full amount of marinade used. The actual quantity consumed will vary depending on how much is absorbed by the meat.

The USDA recommends cooking all raw lamb steaks, chops, and roasts to an internal temperature of at least 145°F (63°C), as measured with a food thermometer, before removing from the heat source.

Nutritional Information (per serving)