Lamb Roast
Warmly spiced, sweet, and savory, this lamb gets roasted until it falls off the bone. Perfect for holidays and celebrations. Adapted from a recipe by Noha Serageldin.
Servings 6
Calories 326kcal
Ingredients
- 2 yellow onions quartered
- 4 garlic cloves peeled
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 5 pound lamb leg with or without the bone
Instructions
- Add all ingredients except lamb to a blender and process until smooth. Set the lamb in a large baking dish, such as a dutch oven. Spread the pureed paste all over the lamb, cover the dish, and refrigerate overnight.
- Preheat the oven to 325ºF. Bake the lamb tightly covered for 4 hours, or until tender when tested with a fork. Then remove the lid and cook for another 45 minutes, basting every 15 minutes with the onion and juices (if the pan dries out, add a bit of chicken stock - the lamb will form a very dark crust but the pan should not dry or burn). Let rest at least 20 minutes, serving with any onion gravy from the pan.
Nutrition
Calories: 326kcal | Carbohydrates: 5g | Protein: 50g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 731mg | Potassium: 750mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 30mg | Iron: 4mg