Boneless Lamb Roast with Goat Cheese and Red Peppers

I've made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

Lamb is often considered a spring time feast and this recipe with it's medley of veggies is perfect to grace your table at Easter or any other celebration. It's center of Goat cheese gives the lamb a wonderful tenderness. 


1 boneless leg of lamb
Coarse Salt
Black crushed pepper 
1/2 onion chopped fine
1 tsp finely minced garlic
3 sprigs of Rosemary
1/2 cup chopped Parsley
3 springs of Thyme
150 gms Goat cheese
2 tsps each Whole grain and Dijon Mustard
1 cup chopped red pepper
Mirepoix of vegetables - onions, carrots, celery and red pepper
Olive oil


Start with the filling, heat some Olive oil and sweat the onions

Add the garlic and the red peppers followed by all the herbs

Switch the flame off and add the cheese to melt

If the cheese is not melting, switch the heat back on but be careful not to cook the herbs

Add a tsp each of both the mustards and leave to cool

Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.

Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.

Mix the other two mustard types together and spread some on the inside of the lamb

Once the filling is cooled, spread it all over the lamb and roll it up

Using butcher's string or twine, truss the roast (see video)

Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate

Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.

Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it

For medium well, cook for 45 mins and well done for 90 mins

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