Here are two different ways to make your Easter Leg of Lamb. One is stuffed and the other is not. Both are boneless and both are marinated. Both are served with Lamb Sauce. No need to brine the lamb as the marinade will break down the tough muscle.
I am a proponent of marinating meat without acids such as wine, vinegar, soy or lemon juice. Using an acidy liquid to marinate will eventually begin to “cook” the meat making it tough and leathery. By using olive oil, herbs and black pepper you give the meat great flavor and the oil helps break down the tough muscle making it more appealing in texture and flavor. Don’t use salt in marinating because this will draw out the juices of the meat causing it to be dry and tasteless.
Ask your butcher to remove the aitchbone and gland and to leave the end of the bone intact. Doing this makes it much easier to carve: The end bone acts as a handle when carving. Discard the gland (the butcher will do this for you).
Roasted Boneless Leg of Lamb
Roasted Leg of Lamb Stuffed and Roasted Leg of Lamb
I love to serve these beautiful Legs of Lamb with Vegetable Couscous or Roasted Potatoes along side Asparagus Mimosa.
If you try either of these I would love to know your results.