Sometimes meat isn’t just meat: it’s a memorable morsel…a culinary trip to heaven. Recently, we ordered a sizable boneless leg of lamb. When this ready-to-cook delicacy arrived, we doubled the recipe and rubbed it down thoroughly with our Santa Maria-style dry rub. After its thorough massage, we roasted it in a 350-degree oven for 30 minutes, and then transferred it to a medium-hot grill for 15 minutes. The end product is tender and succulent with a spicy, garlicky crust on the outside.
What Makes a Leg of Lamb Cut Stand Apart?
The leg of lamb varies from other cuts mostly due to its muscle composition which effects its leanness and size. As a heavily worked muscle group, it is significantly leaner than fattier cuts like shoulder. This leanness gives it that distinct, classic “lamby” flavor that’s more robust than other cuts. While less fatty, the leg is still very tender when cooked properly, like the slow roast method we use in the recipe below. Its large size makes it ideal for gatherings, but you can also debone and butterfly the leg on the grill then chop into smaller pieces.
Santa Maria-Style Dry Rub Lamb
Description
A peppery, tender leg of lamb with a homemade rub.
Ingredients
- Boneless leg of lamb
For the Santa Maria-style rub:
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp harissa
- 1 tbsp fresh thyme, minced
- 2 tsp fresh garlic, minced
Instructions
- Mix rub in a small bowl.
- Massage rub thoroughly onto leg of lamb.
- Roasted in a 350-degree oven for 30 minutes.
- Preheat grill to medium-hot.
- Grill leg of lamb for 15 minutes.
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