Recipe Provided By "Two purple Figs"
Courtesy of American Lamb Board
Prep Time50 minsCook Time1 hr 15 minsTotal Time2 hrs 5 mins
Lamb
2 Legs of American lamb
16 Garlic
16 Cardamom pods
0.33 cup Whole peppercorns
Dry Spice blend
3 tbsp Brown sugar
2 tbsp Allspice powder
1 tbsp Cinnamon
1 tbsp Onion powder
1 tbsp Garlic powder
3 tbsp Pepper flakes ( a blend of paprika and Turkish spice pepper flakes)
0.25 cup Salt (divided) -Use Mediterranean sea salt
3 tbsp Cracked black pepper (divided)
Wet Blend
0.50 cup Yogurt
0.25 cup Ketchup (if you can’t find turkish sweet pepper paste)
0.50 cup Olive oil
0.25 cup Pomegranate molasses
2 tbsp Soy sauce
To Roast
2 Onions cut in half
2 Heads of garlic cut in half
5 Bay leaves
6 Cinnamon sticks
6 Stock (beef, chicken, veggie or lamb)
1Line your roasting pan with foil and then parchment paper.
2Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom.
3Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.
5Next, season the lamb lightly with salt and pepper.
6Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.
7In a deeper bowl or cup, mix the wet blend together.
8Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.
9Cover the lamb with a sheet of parchment paper and then foil.
10Marinade the lamb for 2 hours and up to 2 days.
11Before roasting, preheat the oven to 450 degrees F.
12Arrange the onions, garlic, whole spice and Bay leaves around the lamb.
14Give the lamb a final seasoning with the remaining salt and pepper.
15Cover and roast for 1 hour before dropping the temperature to 400 degrees F.
16Roast the lamb for about 4-5 hours depending on the size/weight of the meat.
17On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting.*
18Rotate the pan halfway and make sure to add more stock if needed.
19When ready, allow the meat to rest and cool before serving it with the pan juices.
Ingredients
Lamb
2 Legs of American lamb
16 Garlic
16 Cardamom pods
0.33 cup Whole peppercorns
Dry Spice blend
3 tbsp Brown sugar
2 tbsp Allspice powder
1 tbsp Cinnamon
1 tbsp Onion powder
1 tbsp Garlic powder
3 tbsp Pepper flakes ( a blend of paprika and Turkish spice pepper flakes)
0.25 cup Salt (divided) -Use Mediterranean sea salt
3 tbsp Cracked black pepper (divided)
Wet Blend
0.50 cup Yogurt
0.25 cup Ketchup (if you can’t find turkish sweet pepper paste)
0.50 cup Olive oil
0.25 cup Pomegranate molasses
2 tbsp Soy sauce
To Roast
2 Onions cut in half
2 Heads of garlic cut in half
5 Bay leaves
6 Cinnamon sticks
6 Stock (beef, chicken, veggie or lamb)
Directions
1Line your roasting pan with foil and then parchment paper.
2Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom.
3Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.
5Next, season the lamb lightly with salt and pepper.
6Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.
7In a deeper bowl or cup, mix the wet blend together.
8Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.
9Cover the lamb with a sheet of parchment paper and then foil.
10Marinade the lamb for 2 hours and up to 2 days.
11Before roasting, preheat the oven to 450 degrees F.
12Arrange the onions, garlic, whole spice and Bay leaves around the lamb.
14Give the lamb a final seasoning with the remaining salt and pepper.
15Cover and roast for 1 hour before dropping the temperature to 400 degrees F.
16Roast the lamb for about 4-5 hours depending on the size/weight of the meat.
17On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting.*
18Rotate the pan halfway and make sure to add more stock if needed.
19When ready, allow the meat to rest and cool before serving it with the pan juices.
