Reverse-Seared Boneless Leg of Lamb with Chimichurri
Ingredients
For the Lamb:
4-5 lb boneless leg of lamb from Kieffer Family Farms, butterflied and trimmed of excess fat
1/4 cup lard
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh oregano, finely chopped
1 tbsp lemon juice
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional, for a kick)
For the Chimichurri (makes about 1 cup):
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 small shallot, finely diced
1/2 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
Marinate the Lamb (4-12 hours ahead):
In a bowl, whisk together olive oil, garlic, rosemary, thyme, oregano, lemon zest and juice, salt, pepper, smoked paprika, and red pepper flakes
Pat the lamb dry and place it in a large resealable bag or shallow dish. Pour the marinade over the lamb, ensuring it’s fully coated. Massage the marinade into the meat. Seal or cover and refrigerate for 4-12 hours (overnight for best flavor).
Reel Tip: Film the marinade prep—show the vibrant herbs, garlic, and lemon zest being mixed. A close-up of massaging the marinade into the lamb looks engaging.
Prepare the Kamado Joe:
Set up your Kamado Joe for indirect cooking at 250°F (121°C). Use the heat deflectors (ceramic plates) and a drip pan filled with 1 cup of water or white wine to keep the lamb moist.
Add 1-2 chunks of fruitwood (like cherry or apple) for a subtle smoky flavor that won’t overpower the lamb.
Reel Tip: Capture the setup—show the glowing coals, wood chunks, and heat deflectors being placed. A quick shot of the temp gauge hitting 250°F adds authenticity.
Tie and Roast the Lamb:
Remove the lamb from the marinade and pat dry. Roll the lamb tightly into a uniform shape and tie it with butcher’s twine every 1-2 inches to hold its shape.
Place the lamb on the grill grate over the indirect heat zone. Insert a meat thermometer probe into the thickest part.
Close the lid and cook until the internal temperature reaches 120°F (49°C) for medium-rare (about 1-1.5 hours, depending on size).
Reel Tip: Film tying the lamb (it’s satisfying to watch) and placing it on the grill with the dome closing for that dramatic effect. Show the thermometer reading for engagement.
Reverse Sear for the Crust:
Once the lamb hits 120°F, remove it from the grill and set aside. Open the Kamado Joe’s vents fully to crank the heat to 500°F (260°C) for direct grilling. Remove the heat deflectors.
Optionally, heat a cast-iron skillet on the grill for 10 minutes to get it screaming hot.
Sear the lamb directly over the coals (or in the skillet) for 2-3 minutes per side to develop a golden-brown crust. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.
Reel Tip: The sear is your money shot! Capture the sizzle, flames, and crust forming. Use slow-motion if possible to show the juices and texture.
Rest and Slice:
Let the lamb rest, loosely tented with foil, for 10-15 minutes to redistribute juices.
Slice into 1/4-inch thick slices against the grain for maximum tenderness.
Reel Tip: Film the slicing—show the juicy, pink center. A close-up of the first slice being lifted is reel gold.
Make the Chimichurri:
While the lamb rests, mix all chimichurri ingredients in a bowl. Let it sit for 10 minutes to meld flavors.
Reel Tip: Show the vibrant green herbs being chopped and mixed with the oil and vinegar—it’s colorful and appetizing.
Serve and Plate:
Arrange lamb slices on a platter, drizzle generously with chimichurri, and garnish with extra parsley or lemon wedges.
Serve with grilled vegetables (like zucchini or bell peppers) or a simple arugula salad for a fresh contrast.
