Wood Fired Leg of Lamb Like You’ve Never Seen Before!

This leg of lamb recipe is perfect for wood fired oven cooking – but you can use your smoker or grill if you prefer – so check it out and make it for your family! Watch https://youtu.be/EPWbo701EFw&list=PL5_wF98ziP9aOklAwFKshz3BaLI4mUq_X next!

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🎥 Wood Fired Rack of Lamb – First Cook on the La Piazza Wood Oven https://youtu.be/iE0J_uurAfE&list=PL5_wF98ziP9aOklAwFKshz3BaLI4mUq_X

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🎥 Filet Mignon Mastery: Whole Tenderloin to Wood Fired Perfection https://youtu.be/4nD92H9smsk/&list=PL5_wF98ziP9aOklAwFKshz3BaLI4mUq_X

🎥 What Happens When You Cook a Steak at OVER 1000 DEGREES? https://youtu.be/EPWbo701EFw&list=PL5_wF98ziP9aOklAwFKshz3BaLI4mUq_X

Welcome to the Wood Fired Oven Cooking video series from Eat More Vegans! This series is all about taking recipes you might make in your kitchen and pumping them up by cooking them in a wood fired oven instead! I use a La Piazza Toscana wood oven – but these recipes will work in any wood fired oven. You can watch the whole series here: https://www.youtube.com/playlist?list=PL5_wF98ziP9aOklAwFKshz3BaLI4mUq_X

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– Leg of lamb can be intimidating, but it really doesn’t need to be. It’s not only one of the most versatile centerpieces that you can make, but it’s also one of the most straightforward to cook. So I’m cooking a boneless leg of lamb today,

And you can do this with a bone leg of lamb, or you can have your butcher do it, or you can buy one with a bone and take the bone out. From a cooking and flavor perspective, I like to be able to work with a boneless leg of lamb

Because it gives me a lot more control, and I’ll show you why. So when we’ve got it open like this, we can put flavor inside, and we can do a really tight trimming job. So as you can see, inside a leg of lamb, there’s still pockets of fat. And this isn’t great fat.

This hard fat is not going to add to the flavor. So we’re going to pull this out. Now, this is a grain-fed piece of American lamb that was actually sent to me by Meat N’ Bone as part of their program with the American Lamb Board. So thank you, Meat N’ Bone,

And thank you, American Lamb Board. Now, I’m going to be cooking this piece of lamb in a wood-fired oven, but you can cook this however you want. You can do it in the oven in your kitchen. You can do it in your smoker, in your Kamado grill.

You can do it in your Weber. However you want to cook this, it’s going to be great. It’s just going to be a different flavor profile. But the core flavors here and all the ingredients are going to be the same. So what I’m going to do now is take these thicker parts

And actually butterfly them out so that they will lay flat. And you’re going to see what’s going to start to look like one big, flat piece of lamb. And I’m exposing, again, this hard fat. Now, this is, again, not the good stuff. The marbling that’s in here, which you can see

Really intently, is pronounced because it’s a grain-fed animal. But that’s where the good taste comes from, not from this hard stuff. With this out, what I’m going to do is I’m going to start by applying salt to the lamb, and then we’re going to go get our fire started.

Now, when you see me make steaks, I salt overnight, and I do what’s called a dry brine. You don’t have to do that with lamb. You can salt overnight. My experience is that lamb, especially grass-fed lamb, doesn’t react that well to being exposed to the air.

I think this grain-fed lamb would do better, but I don’t think you need it. I think this salt, just the way that we’re doing this, is going to absorb just fine into the lamb, and this is going to be a tender enough piece of meat that we don’t need the additional benefit

Of the salt tenderizing. Now, on the outside, what I’m going to do here, after I get this excess fat off, I still want the fat cap on the leg, but here I’m just going to score that fat cap. I’m just going to cut it in a hatch pattern

That’s going to allow seasonings to get into the meat of the lamb while we’re cooking. And with that hatch pattern, I can salt the other side. Now, this is a six-pound piece of lamb. My rule of thumb with Morton’s Kosher salt is a teaspoon per pound,

So this whole thing is going to be about two tablespoons, about six teaspoons. So while the salt absorbs into the lamb, let’s go get our oven fired up. This is Mace Windu, my Tuscana wood-fired oven from La Piazza Wood Oven.

So I’m going to grab a couple of small pieces of wood and bark just to help get my fire started. So I’m going to lay down my small pieces, kind of like kindling, across the bottom, and then across here, I’m going to lay a couple of really small splits

That are going to be easy to catch, and then a couple here that are a little bit bigger. Now, let’s turn this and iron, and this is how we isolate our fire in a wood oven. We’re going to put it up against the side here, and then we’re going to light the wood,

And the flame is going to come over the top and create the heat that we want. Little bitty fire, great big flamethrower. OK, so we’ve got a little fire going in here. We don’t need crazy pizza oven temperatures. We want to cook at about 350 F or 375 F. So what I’m going to do is close down the flue a little bit just to control the airflow.

I’m going to open it probably a little bit more than a quarter way, and then we’re going to have air coming in through here, escaping through here, and that’s going to drive the fire. And when the fire gets to 350, 375 degrees, we’re going to be ready to cook.

So I guess we better get back to prepping, huh? So we’re going to start by juicing two lemons. I like to use fresh fruit for these kinds of recipes. You can use lemon juice if you feel like it, but it’s so easy to just pick up a couple of lemons

And just juice them. If you’re just using lemon juice, you get about a tablespoon out of each lemon, so just use two tablespoons of lemon juice. So now I’m going to strip the leaves from a couple of rosemary stalks, and then I’m going to chop these up fine.

Now I’m going to crush a couple of cloves of garlic in here. I’m going to take a little bit of powdered harissa seasoning. Now this is a seasoning blend. It’s a typical Middle Eastern, I think Moroccan in origin. It’s got cardamom and paprika and a bunch of other fun stuff like that.

I’m going to add a couple tablespoons of olive oil. We’re going to add about a teaspoon, teaspoon and a half of medium ground black pepper, and then we’re going to whisk until we’ve got a nice cloudy paste here. Now that’s going to be our flavor profile for the outside of the lamb.

Now for the inside, I managed to get a jar of this Mina Harissa. So this is a red pepper sauce made with the same harissa flavor profile that’s from that spice. So for the inside, I’m going to spoon this red pepper harissa mixture inside. Now this is one of those reasons why

A boneless leg is superior to a bone-in leg. Now yes, you do get some flavor transfer from the bone when you cook bone-in, and the presentation of a bone-in leg of lamb is something special, but I think you’re going to find the presentation of this

Is nothing to shake a stick at to get more flavor inside. But I’ve got this red pepper flavor profile inside, so now we’re going to assemble this into a roast. So this process is called trussing. So what I’m going to do is start down here

At this open end, and I’m going to roll this up, and I’m going to tie off my butcher’s twine here in a butcher’s knot. That’s over once, over twice, and pull it tight. So I’m going to make a loop, I’m going to pass under this tied end, and pull it tight.

It’s not going to be pretty, don’t worry, it doesn’t need to be pretty, this is going to be the bottom of our roast. But we’re just going to keep going, passing under, and then pulling tight. All right, now when I roll it over, I come back across,

And I’m going to come under and over the next, and under, and over, pull this up tight. All right, so we’re just going to tie this off. All right. So I’ve got that red pepper harissa flavor profile inside, and now what I’m going to do is take my rosemary harissa,

And I’m going to coat the outside. This is going to be a delicious outer crust that will pair really well with the red pepper on the inside. So now we’re going to put this on a roast rack. This is going to fall right into here.

That’s going to keep it up off of the floor of the oven and the roasting pan that we’re going to put it in. And I’ve got this nice glass Pyrex roasting pan that is going to be perfect to allow us to see what’s going on

With our roast that kind of barely fits in here, but that’s OK. Let’s go see if that oven’s ready. OK, looks like we’re up to temperature. Yes, it looks like our rack is going to fit into our oven, which I was a little worried about.

Now I’m going to track the cook with the MEATER 2 Plus. I don’t know if you guys have seen this yet, but this is the newest addition to the family from MEATER. Now one of the things I like about the Meter 2 Plus for a case like this

Is that it’s got five temperature sensors, so I don’t have to worry about whether I’ve got this into a cavity or it’s in meat, because it’s going to be able to figure out what’s inside. And then, also this outside temperature sensor will go up to over 900 degrees, 932 degrees Fahrenheit,

Which means if I’m cooking in this oven, like this oven gets hot, I can do a hot 800-900 degree cook and use the METER just fine and not have to worry about it overcooking. So let’s go ahead and put this in here.

I’m going to put a couple more splits of wood right here in the oven so these can dry out and warm up and preheat for when it’s time to put more wood on the fire. OK, so let’s set up our cook on our METER 2 Plus.

Set up cook, we’re going to cook lamb. We’re going to cook a roast. We’re going to cook a leg of lamb. We’re not cooking it all the way to full temperature. We want this thing to be about 130 degrees, which is going to be a nice medium rare

For slicing a leg of lamb. And then, all we got to do is start the cook and it will start tracking, and you’re going to see the ambient temperature is going to come up as I put the cover on the oven and the oven comes back up to temperature.

So this should take about an hour and a half at 350 degrees in the wood-fired oven. So we’re going to come back in about 45 minutes, see how it’s doing, and probably turn it around so that the other side is exposed to the fire. So see you in 45 minutes. OK, we’re 45 minutes in and I want to show you something because I think we might make a change here. All right, so look at what’s happening here. This wood oven is incredibly efficient. It’s got all three kinds of heat. It’s got radiant heat coming off of the fire,

It’s got convective heat with the air coming up and over the leg of lamb, and it’s got conductive heat with the heat coming up from the floor. And so, you can see this outside here is cooking faster than we really want it to, and that’s because I can’t push this over

Because this rack is up against the sidewall. So this rack ended up being a mistake. So I’m going to make a game-time decision here, and we’re going to switch what we’re cooking in. Let me get this out. I’m going to slide this plancha in,

And now I’m really carefully going to remove the roast. I’m using heat-protective gloves here. I’m going to remove the roast from the rack and put it on the plancha. And now I can spin this around and expose the other side, but I can put it all the way up against

The side of the oven. So I think this is going to be easier to control the cook. Don’t worry, this is not burnt. It’s got a nice crispness to it. It’s still going to be good, I think we saved it.

But this is going to be a better way to go the rest of the way. So I’ll put this back here for when it’s time, and we’ll see you in about another 45 minutes, hopefully. OK, so you can see with the meter app that we’ve reached 115 degrees internal, but that’s not the 130 that we were shooting for, which means that the meter knows about continuation cooking. And it’s telling me to remove it from the heat now,

And the lamb’s going to continue cooking after we pull it off and get to 130. So let’s take a look and see whether our little fix moving it to the plancha solved our cooking problem. That is a beautiful-looking roast. We’ve got a nice crust all the way across. Doesn’t look like anything’s overcooked.

I guess we’ll find out when we get it out of here. Yeah, look at the difference. So this is when it was close to the fire. Got a little bit of a char here. And then over here, just a nice crust. So I think this was the right answer

Was to do it this way, but I still think that’s going to taste great. Let’s get it over to the island. Oh, yeah. So I’m going to move this over here onto the METER Cutting Board, which has, by the way, these nice channels. So if we have any juices that run out,

That’s going to be captured and run right into here for a nice little gravy puddle. And now I’m just going to tent it in foil. Just a nice loose tent just to let it continue cooking and rest gently. And I’ll be back, and we’ll cut into it

And see how we did in about 15 minutes. All right, hand it to METER. It continued to cook all the way to 130, right where it was supposed to be. I’m anticipating that we’re going to have a really nice-looking roast when we get in here.

So a little bit of char, nothing wrong with that. You guys ready? Should we cut here, here, here? What do you think, right here? All right. All right, that is a beautiful piece of lamb. So let me cut a couple of slices here. Look at that. Nice and medium rare on the bottom.

Got a nice medium piece around the outside and a little bit of char. So let’s take a taste here. Here, I’ll give you this one. I’ll put it right here for you. Nick, I’ll give you this one. You probably want me to cut it down a little farther for you, huh?

It’s a little bit of a big bite. All right, this one’s Nick’s. Cheers, cheers. So good. So some observations. Definitely has a character, I like char. If you don’t like char, you’re going to start it further away from the fire. The outer ring is a little bit more well done than if we’d done a reverse sear like we do a lot of roasts.

So something to observe there. The inside is perfect. And the taste, I can taste that wood fired. Nick, can you taste the wood fired? – [Nick] Oh, yeah, it’s fantastic. – I think this is great. If you’ve got a wood fired oven, do it in the wood fired oven either this way

Or cook it at a lower temp and sear it at the end. Hey, listen, I hope you enjoyed this recipe. If you did, check this one out next. I think you’re really going to like it. And I’ll see you next time on Eat More Vegans.