Pan-Seared Boneless Leg Of Lamb Perfection

Pan-Seared Boneless Leg of Lamb

Pan-searing is a great way to cook a boneless leg of lamb, creating a juicy and tender dish with a golden-brown crust. This method is perfect for anyone who finds the traditional oven-roasted lamb a little intimidating, as it is simple and quick to do, with mouth-watering results.

How to Pan-Sear Boneless Leg of Lamb

First, take your boneless leg of lamb steaks and season them with salt, pepper, and other spices such as rosemary, thyme, or cumin. You can also add garlic to the pan, but be careful as it can burn easily.

Next, heat a cast-iron skillet or heavy-bottomed pan to a medium-high temperature with a little olive oil. When the oil is hot, place the lamb steaks in the pan and cook for around 5 minutes on each side, until a golden-brown crust forms.

Finally, baste the lamb with butter for a couple of minutes on each side for extra flavour and moisture. Then, let the lamb rest for 5 minutes before serving.

Tips

- If you want to reduce the gamey flavour of the lamb, add a drop of sesame oil to the olive oil.

- For even cooking, bring the lamb to room temperature before cooking.

- Use a meat thermometer to ensure the lamb is cooked to your liking.

Prepping the lamb

Selecting and Preparing the Meat

Before you begin, you'll need to select and prepare your lamb. If you're cooking for a large group, a bone-in lamb leg is a good option, weighing between 5 and 7 pounds. A boneless leg of lamb will weigh about 2 pounds less.

If you're cooking for fewer people, you can opt for lamb steaks, which are cut crosswise from the leg and usually have a bone in the middle. Alternatively, you can buy a boneless leg of lamb and slice it yourself into thick slices.

When buying lamb, it's best to purchase from a reputable butcher and look for market weight. Avoid baby lamb or mutton, as the meat will be tougher. If you want to reduce the "gamey" taste, ask the butcher to trim the fat, but keep in mind that a little fat will help keep the meat juicy.

Seasoning the Lamb

Once you have your lamb, it's time to season it. You can use a variety of seasonings, but some common options include salt, black pepper, garlic, rosemary, thyme, and cumin. If you're using a bone-in lamb leg, make some slits in the meat and insert slices of garlic. Then, apply your chosen seasoning blend all over the lamb, making sure to get it on the underside as well.

If you have time, you can let the lamb sit with the seasoning for a few minutes or even stick it in the fridge for a couple of hours to enhance the flavour.

Cooking the Lamb

After seasoning, it's time to cook the lamb. If you're pan-searing lamb steaks, heat a cast-iron skillet over high heat until smoking, then add oil and place the lamb in the skillet. For a bone-in lamb leg, place it on a wire rack in a roasting pan and pour water into the bottom of the pan.

Cook the lamb until it reaches your desired level of doneness. For medium-rare lamb, aim for an internal temperature of 130°F to 135°F. The CDC recommends cooking steaks and roasts to 145°F.

Once the lamb is cooked to your liking, remove it from the heat and let it rest for about 15 to 20 minutes before serving. This allows the juices to redistribute and the meat to relax, resulting in a more tender and juicy final product.

Cooking methods

There are several ways to cook a boneless leg of lamb, including pan-searing, roasting, and slow-roasting. Here is a detailed description of each method:

Pan-Searing Lamb Steaks

This method is ideal for those who want a quick, easy, and flavorful meal. Here are the steps to follow:

• Heat a well-seasoned cast-iron skillet over high heat until smoking, which should take about 5 minutes.
• Season the lamb steaks with kosher salt, black pepper, and ground cumin. You can also add other spices like garlic powder, dried thyme, dried rosemary, or dried oregano.
• Place the seasoned lamb steaks in the hot skillet and cook for about 2 minutes on each side to develop a golden-brown crust.
• Finish by cooking the strips of fat on the edges of the steaks for about 30 seconds on each edge.
• Transfer the steaks to plates, loosely cover them with foil, and let them rest for about 5 minutes before serving.

Roasting a Whole Leg of Lamb

Roasting a whole leg of lamb is a great option for feeding a larger group and creating a dramatic centerpiece for a special occasion. Here are the steps:

• Prepare the lamb: Take the lamb out of the fridge about an hour before cooking to bring it closer to room temperature. This helps reduce cooking time and ensures juicier meat.
• Make the seasoning: Combine peeled garlic cloves, dried oregano, dried mint flakes, paprika, nutmeg, extra virgin olive oil, and lemon juice in a food processor and blend until smooth.
• Season and sear the lamb: Generously season the lamb with kosher salt and black pepper. Place the lamb on a wire rack in the oven and broil for 5-7 minutes on each side until it gains some color.
• Apply the rub: After removing the lamb from the oven and letting it cool, make slits in the meat and insert garlic slices. Then, apply the wet rub to the lamb, making sure it's covered on all sides.
• Roast the lamb: For medium-rare lamb, cover the roasting pan with foil and roast in a 325°F oven for about an hour. Remove the foil and continue roasting until you reach your desired doneness. The internal temperature should be around 130°F.
• Rest and serve: Let the lamb rest for 15-20 minutes before serving. The internal temperature will rise a few more degrees during this time.

Slow-Roasting a Boneless Leg of Lamb

Slow-roasting is a great method for achieving tender, juicy meat with a crisp brown crust. Here's how to do it:

• Prepare the lamb: Bone out the leg of lamb and butterfly it to remove excess fat and create an even shape for even cooking.
• Make the rub: Create a rub with ingredients like garlic, rosemary, lemon zest, and anchovies. You can also experiment with other combinations, such as North African ras el hanout or olive paste with Mediterranean herbs.
• Season the lamb: Apply the rub inside and outside the lamb. This step can be done immediately before cooking or up to 12 hours ahead for better flavor and texture.
• Roll and tie the lamb: Roll the lamb and use butcher's twine to tie it securely at 1-inch intervals.
• Roast the lamb: Place the lamb, fat side up, on a wire rack in a foil-lined rimmed baking sheet. Roast in a 275°F oven until the desired internal temperature is reached, which is typically around 130°F for medium-rare.
• Crisp the fat: After removing the lamb from the oven and letting it rest, increase the oven temperature to 500°F and return the lamb to the oven for about 15 minutes to crisp the fat.
• Rest and serve: Remove the twine and let the lamb rest for about 30 minutes before slicing and serving.

Temperature and timing

The best temperature for cooking lamb is a combination of very low heat followed by a blast of high heat. This creates a rosy medium-rare colour from edge to edge, a crisp brown crust, and enhances tenderness.

For a boneless leg of lamb, the oven should be preheated to 275°F (135°C). The lamb should be cooked for 2 1/2 to 3 hours, until an instant-read thermometer inserted into the thickest section of the lamb registers 125°F to 135°F (52° to 57°C) for medium-rare, or 130°F to 135°F (54° to 57°C) for medium. The lamb will continue to cook after it is removed from the oven, so make sure to take it out before it reaches your desired level of doneness.

After removing the lamb from the oven, let it rest, uncovered, for 40 minutes. Then, increase the oven temperature to 500°F (260°C) and return the lamb to the oven for about 15 minutes to fully crisp the exterior.

For a pan-seared lamb steak, heat a cast-iron skillet over medium-high heat and add olive oil. Rinse and pat dry the lamb steaks, then season them with a lamb rub or a mixture of salt, pepper, and cumin. When the oil is shimmering hot, place the lamb steaks in the skillet and cook for 5 to 6 minutes on each side. For thicker cuts of lamb, finish in the oven at 400°F (205°C) for 4 to 8 minutes.

The USDA recommends a minimum internal temperature of 145°F (63°C) for lamb, which is considered well-done. For medium-rare lamb, cook to an internal temperature of 125°F-130°F (52°C-54°C). For medium, cook to an internal temperature of 130°F-135°F (55°C-57°C).

Resting the meat

During the resting period, the internal temperature of the meat will continue to rise. This is important to consider when determining the desired doneness. For example, if you prefer your lamb medium-rare, you should remove it from the heat when it reaches an internal temperature of 130°F to 135°F. However, during the resting period, the temperature will continue to rise by a few degrees, bringing it closer to the medium range of 135°F to 140°F.

Additionally, resting the meat gives you the opportunity to finish preparing any side dishes or sauces that you plan to serve with the lamb. This ensures that your meal is hot and ready to be served all at once.

For best results, transfer the lamb to a cutting board or plate and loosely tent it with foil. This will help retain some of the heat while still allowing the steam to escape, preventing the meat from becoming soggy.

Keep in mind that the resting period is just as important as the cooking process itself. It ensures that your lamb is cooked to perfection and allows you to present a beautiful and delicious dish to your guests.

Serving suggestions

There are many ways to serve a pan-seared boneless leg of lamb. Here are some ideas:

• Salads: A Greek salad or other Mediterranean-style salad like fattoush, chickpea salad, or tabouli can complement the lamb well. Spinach avocado salad, tomato cucumber feta salad, and spinach salad are also good choices.
• Sauces: A squeeze of lemon, fresh mint jelly, traditional gravy, or chimichurri sauce can add a tangy flavour to the lamb.
• Potatoes: You can roast potatoes in the fat drippings from the lamb. Alternatively, serve the lamb with mashed potatoes, sweet potato mash, crispy Parmesan potatoes, or cauliflower mashed potatoes.
• Rice: A bed of Lebanese rice or Middle Eastern rice pilaf can complement the lamb and make for a festive meal.
• Vegetables: Garlic green beans, baked asparagus, and sautéed broccoli are classic choices. You can also roast carrots and baby potatoes alongside the lamb.
• Other sides: Creamy Caesar salad, creamed spinach, and creamed spinach are indulgent choices that can round out the meal.

Frequently asked questions