A gorgeous leg of Lamb is painted with holiday spices, stuffed with Garlic and Rosemary, studded with cloves, and roasted on top of veg for a fabulous holiday feast.
Here are the ingredients and steps to make this recipe!
Holiday Leg of Lamb
1 tsp Rosemary leaves, chopped
1 tsp Cumin powder
1 tsp Paprika
1/2 tsp Cinnamon powder
1/2 tsp Clove powder
1 tsp Salt
2 tbsps Olive Oil
1 tbsp Pomegranate Molasses
Juice of 1/2 Clementine
2 kgs – 4.4 lbs Lamb leg
1/2 cup Garlic
1/4 cup springs of Rosemary
20 Cloves
1 cup sliced Onion
1/2 cup or 1 stick of Celery
1/2 cup Mushrooms
1 cup stock
2 – 3 tbsps Cornstarch slurry
Prepare a paste by mixing together the chopped rosemary leaves, cumin powder, paprika, cinnamon and clove powders, salt, olive oil, pomegranate molasses and clementine juice
Leave your lamb leg out of the fridge for an hour and then make slits in the flesh horizontally
Brush the marinade on both sides of the lamb
Slit each garlic clove in half and insert into the slits
Alternate with small sprigs of rosemary
Pierce the flesh with cloves
Place this on the roasting tray
At the bottom of the pan add the onion, whatever garlic and rosemary is left over, celery and mushrooms
Roast in a 350 degree oven for 30 – 45 mins or to your preferred time for doneness
Remove and allow the lamb to rest
Pour the stock over the veg and thicken with cornstarch and cook either in a pot or straight in the hot roasting pan and return to the oven for another 10 mins for the sauce to thicken up
Find the perfect time and temperature to cook your Lamb – http://lambrecipes.ca/CulinaryIndustry/TimeTemperatureChart.aspx
Bookmark the recipe on my blog – https://kravingsfoodadventures.com/holiday-leg-of-lamb/
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