Sorry, Lambchop. I prefer you roasted.
Interestingly, roasted lamb is forbidden under traditional Jewish law for the Passover Seder, both because it too strongly recalls the Temple Sacrifices in Jerusalem that ended when the Temple was destroyed, and because the hind leg is more difficult to Kosher and properly remove the forbidden veins. Well, this is one tradition I was prepared to knowingly not observe. Sephardic Jews commonly use stewed lamb shoulder for Seder meals, but I went with a large boneless leg from Costco.
I had bought a large boned leg that was rolled and netted. I took it out of the netting and cut off a layer of the outer fat, leaving just a thin coating to protect the meat.The marinade was based on a fantastic recipe from my cousin Rob, with some adjustments on my part. I marinated the lamb for 12 hours, and then Larry and I conducted a bizarre lamb bondage ritual to roll and tie up the poor protesting slab of lamb.I had intended to grill, but the monsoon-type rain outside sent me to the oven. It turned out beautifully, although I spent a lot of time poking the meat with the thermometer and pushing it back into the oven.
Roast or Grilled Boneless Lamb
4-5 ripe tomatoes, roughly chopped
1 small yellow onion, roughly chopped
6 large garlic cloves, crushed
1 cup dry red wine
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh rosemary
3 Tbs. thyme leaves
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch red chili flakes
5-6 pound boneless lamb, untied and unrolled if purchased rolled.
Trim the excess fat from the lamb, leaving just a thin layer.
In a food processor combine the marinade ingredients. Process until pureed; pour the marinade into a large pan. Add the lamb to the marinade, turn to coat, cover, and refrigerate for 6-12 hours.
Roll the lamb, with the fat layer on the outside. Tie with butchers twine to tightly hold the lab into place. This may be a two-person job. Or, if you're grilling, just grill the lamb flat, which will take much less time.
If roasting in the oven, preheat the oven to 425. Place the lamb on a rack over a pan, and roast for 20 minutes. Turn the heat down to 350, and continue roasting for about 1 1/2 hours, or until a meat thermometer reads 140. I'd go by the thermometer instead of the timing. You want the meat to be quite rare inside and crusty on the outside.
Remove from the oven, and let rest under a foil tent for 10 minutes. Then thinly slice and serve to your adoring guests.
Best lamb ever.