Description
Slow roasted leg of lamb infused with spices and finished with an apricot glaze, perfect for special occasions.
Ingredients
Scale
- 5 – 6 lbs (2.3 – 2.7 kg) Leg of lamb with bone, trim excess fat
- 1 tbsp (15 g) Kosher salt
- 1 tbsp (15 g) Black pepper
- 1 tbsp (15 g) Garlic powder
- 1 tbsp (15 g) Paprika
- 3 tbsp (45 g) Ras el hanout
- 2 sprigs Rosemary fresh finely chopped
- 4 sprigs Thyme fresh finely chopped
- 1 large Lemon zest
- 6 – 8 large Fresh garlic cloves grated
- 3 inch (7.5 cm) Fresh ginger grated
- 4 tbsp (60 ml) Lemon juice
- 4 tbsp (60 ml) Olive oil
- 3 tbsp (45 g) Honey or date syrup
- 2 large Onions halved
- 1 large Lemon halved
- 2 large Garlic bulbs halved
- 1 lb (450 g) Shallots skin on (optional)
- 10 – 12 Garlic cloves skin on (optional)
- 2 cups (480 ml) Broth or stock chicken, beef, or lamb
Instructions
- Prep the Marinade: Start by whisking together your spices and oil until they are well blended. Ensure you thoroughly mix so the marinade combines well, which allows the lamb to absorb all those seasonings.
- Marinate the Lamb: Grab that leg of lamb and slather the marinade all over it, making sure to get into all the nooks and crannies. Allow it to marinate at room temperature for best flavor absorption without leaving it too long to prevent over-seasoning.
- Preheat & Start Roasting: Preheat your oven to 450 degrees F (232 degrees C). Once the oven is ready, place the lamb in the roasting pan. Listen for that satisfying sizzle when it hits the pan; this creates a crust that locks in moisture and flavor.
- Slow-Roast the Meat: After a short period, turn down the oven temperature to 325 degrees F (163 degrees C) and begin the slow roast. Avoid opening the oven door frequently; this preserves heat and ensures tender, juicy meat.
- Glaze and Finish: About thirty minutes before you think the lamb is done, brush the apricot glaze onto it. Watch the sugars caramelize, creating a beautiful, shiny finish. Keep a close eye to avoid burning.
- Let it Rest: After removing the lamb from the oven, allow it to rest for 15-30 minutes before slicing. Look for juices pooling on the board, indicating moisture retention, which guarantees juicy slices.
Notes
- Refrigerate: Store in an airtight container at refrigerator temperature for 3 – 4 days.
- Freeze: You can also freeze for up to 1 month.
- Choose well-marbled meat for juiciness.
- Always thaw the lamb before cooking.
- Let the meat rest after roasting to retain juices.
- Reheat: Place in the oven at 325 degrees F (163 degrees C) for approximately 15 – 20 minutes until warmed through.
- Serve with roasted root vegetables. Pair with a mint yogurt sauce for a refreshing contrast. Accompany with couscous or rice.
- Add dried apricots to the marinade for sweetness.
- Substitute honey with maple syrup for a different flavor.
- Incorporate other herbs like oregano or basil for additional flavor profiles.
- For the lamb, choose cuts that are well-marbled to ensure tenderness after cooking.
- When substituting ras el hanout, create a mix by combining spices like coriander, cumin, turmeric, and paprika in equal parts.
Nutrition
- Calories: 366
- Sugar: 1.7g
- Sodium: 687mg
- Fat: 22.5g
- Saturated Fat: 9.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15.4g
- Fiber: 2.2g
- Protein: 24.6g
- Cholesterol: 83mg