SLOW-ROASTED LEG OF LAMB
This slow-roasted recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Traeger® smoker. You can garnish the final product with more chopped fresh herbs and vadouvan if desired.
Provided by The Flying Shepard
Categories World Cuisine Recipes European Greek
Time 12h15m
Yield 12
Number Of Ingredients 18
Steps:
- Mix apricots, thyme, rosemary, and 1/2 of the diced garlic and rub onto lamb. Tie lamb with kitchen string and refrigerate, 8 hours to overnight.
- Combine coriander, allspice, cumin, salt, pepper, and vadouvan and rub over lamb. Heat olive oil in a large pan over medium-high heat. Brown the roast on all sides, about 10 minutes total. Pour in Madeira wine and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Preheat the oven to 225 degrees F (110 degrees C). Place lamb and juices in a pan and rub with chopped rosemary and thyme. Add apple juice and top with lemon slices.
- Bake in the preheated oven, basting and rotating the lamb occasionally, until an instant-read thermometer inserted into the thickest part reads 140 degrees F (60 degrees C), 3 1/2 to 4 hours.
- Remove from the oven and let rest until internal temperature reaches 120 degrees F (49 degrees C). In the meantime, transfer the liquid into a pan and boil until thickened as desired, 3 to 5 minutes. Serve lamb with tzatziki sauce.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 24.8 g, Cholesterol 58.5 mg, Fat 29.8 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 4.7 g, Sodium 146.7 mg, Sugar 17.9 g
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