Monday, May 9, 2011

Baked Leg of Lamb

from: Persian Cooking for a Healthy Kitchen 

A delicious celebratory meal! Sunday was Mother's Day and Ezra's dedication service at church...what a day for celebration! And the baked lamb was a mini celebration in itself.

5-6 pounds leg of lamb (grass fed is better if possible)
10 cloves of garlic, peeled
1 T. sea salt
1 t. freshly ground black pepper
1 t. turmeric
2 onions, sliced thinly
2 t. ground rose petals
1/4 cup rose water
1 t. dried or 1 inch freshly grated ginger
1/2 t. Cayenne
1/2 t. paprika
1 1/2 t. ground coriander
1/2 t. cinnamon
1 1/2 t. cumin
1  1/2 t. ground cardamom
1/4  t. ground saffron dissolved in 1/4 cup hot water
1/4 cup lime juice
zest of three oranges
1 T honey
1 cup pomegranate juice
1 T. rosemary

Ezra enjoyed the oranges after they were zested...what a fun, juicy ball!

Ready to sit the the refrigerator over night.

1.  Rinse lamb. Pat dry. Make 10 slits all over the lamb. Insert a peeled garlic clove in each slit.
2.  Combine remaining ingredients in a bowl.
3.  Place lamb in baking  dish and score lamb to absorb seasonings. Rub spice paste all over lamb, cover, let sit for at least 2 hours (up to 2 days) in the refrigerator.
4.  Preheat oven to 350 degrees. Cover lamb with foil and roast 3 to 3 1/2 hours. Baste occasionally. Uncover the lamb for the last 30 minutes of baking. Use a meat thermometer   to make sure it is done.
5.  Garnish with rose petals. Serve with rice.

No comments:

Post a Comment