Mediterranean Leg of Lamb
We all have our favorite cuisines. In my case, I try to figure out which ones are in my top 3… the list changes constantly! One that I enjoy a lot is Mediterranean cuisine. From many different countries surrounding the sea and with a vast selection of ingredients, spices and fresh herbs, this cuisine sets itself apart from the others.
I’ve already posted several recipes that are categorized under Mediterranean cuisine; Spanish Paella, Shakshuka, Mediterranean Fish Fillet with Tapenade, Chicken Gyros, Easy Falafel, BBQ Beef Shish Kebabs, Mushroom Risotto and Baba Ghanoush, just to name a few.
Here’s another delicious recipe joining this category… my Mediterranean Leg of Lamb!
I have to admit, this recipe is quite tasty! I like to make a quick marinade to rub over the lamb and let it sit anywhere from 30 minutes to 2 hours – it all depends on how much time I have. When it’s done cooking, I have a lovely gravy that I use to baste it in when I’m ready to serve. I like to serve this Mediterranean Leg of Lamb recipe with my Moroccan Couscous Salad, Saffron Rice Stuffing or Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds with steamed vegetables such as this great recipe, the Quick & Easy Sautéed Broccolini.
This is the kind of dish that is quite nice to serve because it makes such a beautiful presentation and also because there’s not too much to do. After the marinade is done, the rest is kiddy play. This Mediterranean Leg of Lamb is the perfect choice for any special occasion.
In the video, I use the pan juice to make a nice gravy with. It’s an extra step but so worth it. It captures all the flavors from the marinade and is perfect to serve with the lamb. I also serve my Mint Jelly along with it – we all know that mint and lamb is a match made in culinary heaven!
As Thanksgiving is coming a few weeks from now, you might be wondering what to serve your guests. With its beautiful aroma and exotic flavor, this Mediterranean Leg of Lamb is sure to please everyone.
Bon Appétit!
Here are more elegant and delicious recipes for you to try…
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Braised Short Ribs with Sherry & Shiitake
– Bouillabaisse à la Marseillaise
– Baked Goat Cheese with Almonds
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Crown Roast of Pork
and for even more lamb recipes, click on this link… Recipe Category • Lamb
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Mediterranean Leg of Lamb
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Ingredients
LAMB
- 5 lbs. leg of lamb
- 1 large white onion, chopped
- 2 cups low-sodium chicken broth
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water) *optional
MARINADE
- 1/4 cup pomegranate molasses see Recipe
- 3 tbsp. honey tips & tricks
- 3 tbsp. olive oil tips & tricks
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 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 peppercorns)
Directions
LAMB
- Rinse the leg of lamb under cold water and pat it dry with paper towels. Let it sit for 45 minutes to 2 hours at room temperature. Meanwhile, make the marinade.
- Preheat oven to 325ºF.
- Cover the bottom of a roasting pan with chopped onions. Place the lamb on top and pour the marinade over, applying evenly.
- Pour the chicken broth around the meat to keep it moist during cooking.
- Insert a probe into the thickest part of the lamb without touching the bone and cover tightly with foil.
- Transfer to the preheated oven and roast the lamb for 2 to 2 ½ hours depending on how you like it cooked (*see footnote).
- If medium is your preference, remove the foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer the leg of lamb to a serving dish.
- 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 it with couscous.
MARINADE
- In a bowl, combine all the ingredients and whisk well; set aside.
Notes
- 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
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