Recipe Provided By: "Fufu in the Kitchen"
Courtesy of American Lamb Board
Prep Time15 minsCook Time5 hrs 15 minsTotal Time5 hrs 30 mins
89 Leg of American Lamb, (trimmed of excess fat)
4 Garlic (halved)
Salt
Pepper
Dry Rub
1 tbsp All Spice powder
1 tsp Cumin
1 tsp Salt
0.50 tbsp Garlic powder
0.50 tbsp Onion powder
0.50 tbsp Smoked paprika
0.50 tbsp Black pepper
Wet Rub
6 Garlic
1 Yellow Onion
2 tbsp Tomato paste
1 tbsp Dry rub (see ingredients above)
0.50 Tomato
0.50 Bell pepper
0.33 cup Olive oil
Topping for the marinated lamb
6 Bay leaves
6 Cardamom pods
Garnish
0.25 cup Toasted slivered almonds
0.25 cup Parsley (chopped)
1Rinse the leg of American lamb and pat dry. Cut 8 slits throughout the leg of lamb. Insert a half piece of garlic in each slit. Season the leg of lamb with salt & pepper.
2Mix together the dry rub ingredients. (Reserve 1 tbsp for the wet marinade). Using the dry rub, season the entire leg of lamb, throughout.
3Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat. Any remaining wet rub can be mixed with 2 cups of water and added to the bottom of the pan. Allow for enough of this mixture to cover the bottom of the pan by an inch.
4Top the marinated leg of lamb with pieces of cardamom and bay leaves.
5Top the leg of lamb with a piece of parchment paper. Wrap the entire pan in aluminum foil 3 times. This will secure the heat well when slow roasting the leg of lamb. Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for best results. Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 degrees F. Bake the leg of lamb for 1 hour at 450 degrees F. After an hour, lower the temperature to 350 degrees F and allow for it to roast for another 4 hours and 15 minutes.
6At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it, it should fall apart easily.
7Uncover the lamb. The bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting. Gently move the leg of lamb to your desired serving dish. Remove the bay leaves and cardamom off the top of the lamb.
8Serve the leg of lamb on top of a bed of rice. Then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. Garnish with chopped parsley, and toasted slivered almonds.
Note:
9The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
89 Leg of American Lamb, (trimmed of excess fat)
4 Garlic (halved)
Salt
Pepper
Dry Rub
1 tbsp All Spice powder
1 tsp Cumin
1 tsp Salt
0.50 tbsp Garlic powder
0.50 tbsp Onion powder
0.50 tbsp Smoked paprika
0.50 tbsp Black pepper
Wet Rub
6 Garlic
1 Yellow Onion
2 tbsp Tomato paste
1 tbsp Dry rub (see ingredients above)
0.50 Tomato
0.50 Bell pepper
0.33 cup Olive oil
Topping for the marinated lamb
6 Bay leaves
6 Cardamom pods
Garnish
0.25 cup Toasted slivered almonds
0.25 cup Parsley (chopped)
Directions
1Rinse the leg of American lamb and pat dry. Cut 8 slits throughout the leg of lamb. Insert a half piece of garlic in each slit. Season the leg of lamb with salt & pepper.
2Mix together the dry rub ingredients. (Reserve 1 tbsp for the wet marinade). Using the dry rub, season the entire leg of lamb, throughout.
3Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat. Any remaining wet rub can be mixed with 2 cups of water and added to the bottom of the pan. Allow for enough of this mixture to cover the bottom of the pan by an inch.
4Top the marinated leg of lamb with pieces of cardamom and bay leaves.
5Top the leg of lamb with a piece of parchment paper. Wrap the entire pan in aluminum foil 3 times. This will secure the heat well when slow roasting the leg of lamb. Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for best results. Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 degrees F. Bake the leg of lamb for 1 hour at 450 degrees F. After an hour, lower the temperature to 350 degrees F and allow for it to roast for another 4 hours and 15 minutes.
6At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it, it should fall apart easily.
7Uncover the lamb. The bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting. Gently move the leg of lamb to your desired serving dish. Remove the bay leaves and cardamom off the top of the lamb.
8Serve the leg of lamb on top of a bed of rice. Then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. Garnish with chopped parsley, and toasted slivered almonds.
Note:
9The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
