boneless lamb roastIf you love eating meat, then you should once in a while add lamb in your menu. Though relatively more expensive than pork or beef, there are still more reasons why lamb is a great buy. First of all, it’s packed with protein that helps our body build and repair tissues. Protein is also known to aid the production of hormones, enzymes and other body chemicals that we need to function properly. Not only that, it is vital in building cartilages, bones, skin and blood. Secondly, lamb is a great source of vitamins such as Vitamin B12, riboflavin and niacin. Third, this meat is a rich provider of minerals like iron, selenium and zinc. So the bottom line is, lamb meat is a healthy food treat. With that being said, let us share with you this special boneless lamb roast recipe we found online.


* ½ large lemon, seeded

* 4 cloves garlic, minced

* ½ cup of finely chopped herbs (parsley, rosemary and thyme)

* ½ cup EVOO (extra-virgin olive oil)

* 1 cup pitted black olives

* Kosher salt and ground black pepper

* 4 pieces of butterflied leg of lamb (about 4.5 pounds each)

Cooking Instructions:

1. Make your olive puree. Finely chop them until they’re almost paste-like. Whisk half of your olive oil and a tablespoon of your herbs with the paste. Set this aside.

2. Now work on your minced garlic. Mash them to a paste and combine the rest of the herbs with it. This will be your rub.

3. Apply the garlic and herbs paste on your lamb. Make sure that nothing is left spotless. Once done, wrap the meat in plastic. When cooking on the same day, leave the meat in room temperature for an hour before grilling. If you’re preparing your lamb ahead of time, you can leave it in the fridge for 24 hours to get the best results. Just take it out an hour before grill time.

4. Prepare your La Caja China. Set up the ash pan and charcoal grid. Light up your coals. After 20 minutes, all the coals should already be lit up. Place the grill.

5. Remove the plastic wrap from the lamb. Season your meat with Kosher salt and ground black pepper liberally. Put it on the grill and start your timer. Cooking time starts now.

6. You no longer need to flip your lamb as often. Just do it once. Wait until the thickest part of your meat reaches your desired cooking temperature. If you want it medium rare, it should have a temp of 120 degrees Fahrenheit. This should probably take about 15 to 18 minutes.

7. Once done, transfer your lamb roast to a cutting board. Squeeze your lemon (half) over it. Cover it in foil (tenting) and let it cool down for 10 minutes. When the time is up, slice across the meat and serve with the olive puree that you made a while back.

This is surely an appetizing bonesless lamb roast! If you don’t want to get rid of the bones, try our equally delightful lamb roast recipe. And to get the tastiest grilled dishes, only use the best barbecue grill, barbecue accessories and our trademark mojo sauce! Order yours from La Caja China’s website or by calling us at 1-800-338-1323!

Learn more about La Caja China as our very own Roberto Guerra talks about its history. Watch our video now.