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mediterranean leg of lamb

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Moist, tender with an exotic mix of flavors, this Mediterranean Leg of Lamb is deliciously different! This is the perfect dish for special occasions!

yield 8 servings
prep time 15 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For mediterranean leg of lamb

  • LAMB
  • 5 lb
    leg of lamb
  • 1 lg
    white onion, chopped
  • 2 c
    low-sodium chicken broth
  • 1 Tbsp
    cornstarch mixed with 1/2 cup cold water
  • MARINADE
  • 1/4 c
    pomegranate molasses
  • 3 Tbsp
    honey
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    freshly squeezed lemon juice
  • 4-5 lg
    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

How To Make mediterranean leg of lamb

  • 1
    Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
  • 2
    To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
  • 3
    Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
  • 4
    If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
  • 5
    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 along with lamb and couscous. Makes 8 servings
  • 6
    TEMPERATURE CHART (internal temperature)+ 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
  • 7
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=EiSO8_GAwbY
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