Easy!! Roast Boneless Leg of Lamb

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INGREDIENTS:
Marinade:
1 1/4 c. red wine (or vinegar if not using wine)
2/3 c olive oil
2 tsp dried thyme
coarse salt and cracked pepper
Mix in freezer bag. Add 3-4 lb boneless leg of lamb.
Refrigerate 12-36 hours
Day of cooking, drain marinade and pat meat dry.
Preheat oven to 400 F
Roll and tie at 1 inch intervals.
Place roast on rack in roasting pan/sheet tray.
Brush with olive oil
Roast in 400 degree oven for 15 minutes
Drop temp to 350 F, continue to roast from 45-55 minutes
until internal temp reaches at least 135 degrees.
Slice and enjoy!!
I've cooked over 4,000 recipes from my library of cookbooks. Crazy, I know! I've learned a lot and this is a super-easy recipe you can use for the holidays or any time!
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[@harryviking6347]

Do not remove any fat or your steak will become a bit dry!! This avoid-fat hysteria is outdated!! I will actually advise some extra fat INSIDE the steak to get it juicier and tastier!!

[@songross8649]

Damn! All of these negative comments…just watch the video…or NOT! Geez!

[@larryspiller6633]

Excellent video despite the negative comments. Nothing wrong about how she put this together in any way.

[@cynthiamaynard]

Thank you! That is very kind! :)

[@jascarnae4451]

These comments make me not wanna watch this video but I'm gonna so I can laugh 😅😅😂

[@user-nz4ux4cw2z]

I would skip the extra oil, just a dry rub. Leg of lamb is known for the fat content and doesn't need added fats to be juicy and tender. It just add calories.

[@barbaraberry4610]

I was thinking the same!

[@florarad7619]

Never said the weight of the lamb

[@ronaldramsumair938]

Do you wash your meat?

[@myckee]

Some may remove the fat so it doesn't give the meat that goaty gamy flavor.

[@Pearl3Drummer]

6:07 400 degrees

[@eddicambio9072]

you placed the thermometer in but didn't tell us the reading ????????

[@cynthiamaynard]

I like to take it out around 130-135 and let it rest. The temp will continue rise a bit for a medium rare. Thanks for watching!

[@myckee]

That's a little raw!!

[@PinkkSenpai]

My exact thoughts. Very raw.

[@frankzavalia4025]

Nice recipe but the noise of the stove beeping kind of ruins this video

[@cynthiamaynard]

Sorry! It can be hard to edit everything out. Hope you try the recipe!

[@lavvy2585]

That thing shrunk.

[@gracechan1496]

This is the worst of all the leg of lamb video I've ever seen. Dumbest of all is removing all the outer layer fat! Geez!

[@bigeyetuna6228]

What disaster

[@ricsalas7310]

You didn't state the temp of the lamb when you took out of the oven. Why? You spend too much time on endless dribble & quickly not mention critical info, i.e., how long to let the lamb rest & what is medium rare, medium & well-done temperatures, out of the oven, daw?

[@MyYTaccountName]

Dribble? It’s “drivel”, numbnuts.

[@direwolf6234]

worthless... she sticks in the thermometer and doesn't tell us the reading ... do we guess..???

[@aryamoshrefi417]

that's one dull knife!

[@mahdihosseinali7492]

She has left the meat on the counter 😰

[@cynthiamaynard]

I do wash my counters just like I wash my plates and cutting boards. Thanks for watching!

[@macmatt2299]

I'm sorry ma'am but THAT IS THE DULLEST KNIFE IVE EVER SEEN! 😂😂😂 Great video, thank you

[@cynthiamaynard]

I've sharpened it since. :) Thanksfor watching!

[@joliewest9535]

Steak???We talking bout leg of boneless lamb but!!!

[@ia6980]

Thank you for sharing your experience! BIG FAT LIKE

[@patriciapetralli587]

That's gross that you let the meat sit on your counter. How about on a plate(?) The fat makes it tasty so why removed too much fat?

[@cynthiamaynard]

I clean my counter just like I clean my plate. You can leave the fat, but I like to trim some away. Depending on the butcher, there may be excessive fat. It was very moist and flavorful. If it were pork I would leave all the fat on, because it needs it. Thanks for watching!

[@jascarnae4451]

Yooooo 🤭🤭😂😂 ew. This why you can't eat from everyone house 🤮🤮🤢

[@jeffreygerman5059]

I'm curious why did you remove the fat?

[@cynthiamaynard]

I do believe fat is flavor. You can leave it on. I have found supermarket lamb to be fatty enough without it, so I choose to remove it. We had sheep growing up, and it was leaner so we left it on. Sometimes butchers leave a lot of fat on and I trim part off. It really depends what you like in this application.

[@jeffreygerman5059]

@@cynthiamaynard Got it. Thanks. Methinks I will keep the fat on!!! LOL. I grew up on a sheep farm as well.

[@stevenholton438]

@@jeffreygerman5059 Funny...hands up all those who didnt!

[@crablegs1334]

made this, thank you !