Roasted Boneless Leg of Lamb

Gluten-free Leg of Lamb Dinner

I have been working with FeedFeed for a while now. Have you visited my gluten-free dinners and sides or breakfast and brunch feeds recently? You should definitely check them out if you are looking for cooking inspiration. It’s fun to curate recipes for the site because they come from cooks all over the world. If you are interested in being featured, you should tag all of your cooking and baking recipe photos on Instagram with #feedfeed and definitely let us know whether or not they are #glutenfree.

Many of you already know this but for some who may be new to Instagram, hashtags (#), although sometimes used to be funny (ie: #ihavenoideawhatiamdoingonsocialmedia), are very useful because they make specific terms searchable. Therefore, if you are looking for recipes or even information on any particular topic on Instagram or Twitter, for example, you would include the term with a “#” in front of it and can find all of the most popular and recent posts relating to that term (usually #glutenfree #recipes for me).

As a food blogger, it’s important for me to keep up with and active on all social media tools. My friends and even my kids are often perplexed by my interest in posting and sharing content on Instagram, Snapchat, Facebook, etc. However, if I am taking the time to create these recipes, I’d really like to ensure they are reaching as many people as possible. Snapchat is my newest addiction. It is so fun and I love how organic the content is there. I just wish more of my friends were on it so I could follow them! In the meantime, I am following some of my favorite food bloggers and celebrities to get ideas on how to share relevant content.

On Snapchat, I generally post how-tos and step-by-step instructions on recipes I am developing. I also share some silly behind-the-scenes snapshots of our daily life. I feel it is the most authentic social media vehicle I have used thus-far in that there is very little opportunity to highly produce or edit the content unless you are a big company with a team dedicated to doing so. I hope you will set up an account and check it out. My user name is jackieourman so I shouldn’t be too hard to find.

I cooked up this lamb a few days ago and “snapchatted” all of the ingredients used, the marinade being whipped up in my S55 Vitamix blender, video of browning the meat, putting it in the oven and finally, the finished product. All snaps disappear 24 hours after they are posted so I am writing the recipe out for you here. Lamb is becoming a new favorite in our household and I have been adding it into the repertoire regularly. It is easy to cook and has lots of flavor. My husband and kids all enjoy it as an alternative to beef.

I would suggest marinating the lamb leg in the morning and letting it sit all day. Once cooked up, this meal should feed the average family for a couple of days. It’s always nice to have high quality leftovers, isn’t it?

Roasted Boneless Leg of Lamb
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Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • zest and juice of ½ lemon
  • 6 cloves garlic
  • handful of thyme, leaves removed from sprigs, plus more for garnish
  • 1 tbsp kosher salt
  • 5 tbsp olive oil, divided
  • 41/2 - 5lb boneless leg of lamb
  • 2 large shallots, quartered
  • 1 lb yukon gold potatoes, sliced into 1" thick wedges
Instructions
  1. Add 1st four ingredients to a food processor or personal blender and pulse until minced and well combined. Add 3 tbsp olive oil until incorporated. Place boneless lamb leg in a large ziploc bag and pour marinade on top. Refrigerate at least four hours and up to 1 day.
  2. Remove lamb from refrigerator 30 minutes before cooking. Heat oven to 375 degrees and a large cast iron (or other oven-proof) skillet over medium-high heat. Add 2 tbsp olive oil and brown lamb all over, about 5-7 minutes per side, remove from pan and pour off excess fat leaving only enough to cover the bottom. Add potatoes and shallots to the pan and return lamb to lay on top. Transfer to oven and cook until thermometer inserted into the center of the roast reads 135 degrees, for medium rare, about 1½ hours, or longer, if needed to reach desired temperature. Let rest for 10 minutes, slice and serve.

 

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