Roasted Lamb Leg by Michelin Starred Chef John Critchley
Our personal Chef was fortunate enough to meet one of the best Shepherds in the business when he moved from Miami to the Northern Virginia, DC area. Chef John used many different cuts of lam to win numerous awards but nothing i more special than the leg. Using slow and deliberate temperatures, we were able to achieve the most tender, flavorful results.
- 1 each 3 pound boneless leg of lamb, cut in 2 pieces and butterflied open
- 1 tsp Cinnamon, ground
- ½ tsp Cumin, ground
- 1 tsp black pepper, ground
- ½ tsp coriander seed, ground
- 1 tsp chili pepper, ground
- 1 tsp sumac, dried, ground
- 1 tsp fennel seed, dried, ground
- ½ cup olive oil
- 2 Tbsp Oregano, fresh, chopped
- 2 Tbsp Sea Salt, Coarse
Combine all dry spices and mix thoroughly
Ad olive oil, oregano and sea salt and mix.
Rub on the lamb leg and let sit at room temperature for 30 minutes
Set Cinder grill to 133°F to achieve a medium-rare cook and to allow for the breakdown of the connective tissues and tenderization of the muscles slowly.
Once the temperature is achieved, remove from Cinder and place on a clean plate. Verify temperature with a probe thermometer
Wipe the Cinder grill clean and change the temperature to sear
Rub the lamb leg with olive oil and place on the Cinder grill. Press the knob for a sear.
Once the sear is complete, check your lamb and it should be golden brown. Leave on the sear longer for more color if desired.
Let the meat rest for 5-10 minutes, sprinkle with sea salt and slice