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Mediterranean Leg of Lamb
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5 from 3 votes

Mediterranean Leg of Lamb

Moist, tender with an exotic mix of flavors, this Mediterranean Leg of Lamb is deliciously different and a perfect dish for special occasions
Prep Time15 minutes
Cook Time2 hours 30 minutes
Passive Time45 minutes
Total Time3 hours 30 minutes
Servings: 8
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Mediterranean
Keyword Christmas, Dairy Free, Dinner Party, Easy Recipe, Elegant Cuisine, Gluten Free, Holidays & Events, Lamb, Low Sodium, Thanksgiving Day

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

 Footnote: Here's the temperature chart...
  • 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