MEDITERRANEAN LEG OF LAMB

Mediterranean Leg of Lamb image

Provided by Francine Lizotte

Time 2h45m

Number Of Ingredients 15

LAMB
5 lb leg of lamb
1 large white onion, chopped
2 c low-sodium chicken broth
1 Tbsp cornstarch mixed with 1/2 cup cold water
MARINADE
1/4 c pomegranate molasses
3 Tbsp honey
3 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
4-5 large cloves garlic, pressed
1 Tbsp ras el hanout
1 Tbsp dried rosemary
1 pinch ground himalayan sea salt, or more to taste
freshly ground black pepper, to taste (i always use mix

Steps:

1. Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
2. To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
3. Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
4. If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
5. Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings
6. TEMPERATURE CHART (internal temperature)+ Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound Medium = between 150ºF to 160ºF which is about 25 minutes per pound Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound Well-done = 170ºF + which is about 35 minutes per pound
7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=EiSO8_GAwbY