Prep 10 mins
Cook 1 hr 40 mins
I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks.
- 4 -5 lbs boneless leg of lamb
- 1 cup herb cheese spread (pre-packaged, or one that you make from cream cheese and butter)
- 2 cups cabernet sauvignon wine
- garlic, minced (to taste)
- Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.
- Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.
- Roll roast back into pill shape, place back into netting or tie together with twine.
- Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.
- Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.
- Heat grill to 325°F.
- When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.
- After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.
- Cook 25 min/lb for medium doneness at 300-325°F.
- Remove from heat and allow to rest for 10 minutes before carving.
Simply delicious and easy as can be. Be sure to bring the cheese up to room temp or it won't spread easily.
We had this last night for dinner and it was great. The cheese melts into the meat and makes it very moist and flavorful. Next time I will pound it a little thinner though, as I want the cheesy goodness to soak into every bite!