Christmas comes but once a year, but when it comes it brings great cheer!
A gorgeous leg of Lamb is painted with holiday spices, stuffed with Garlic and Rosemary, studded with cloves, and roasted on top of veg for a fabulous holiday feast.
Over the holidays we love to savor the special flavours we associate with Christmas. This Lamb leg is bursting with all those flavors and served with a chunky jus and roasted potatoes.
Find the perfect time and temperature to cook your Lamb –
Lamb meat is a good source of iron and vitamins and has protein that is rich and balance in essential amino acids. It is particularly rich in vitamin B-12 and in niacin, zinc and iron.
Just 3 oz of cooked lamb, with any excess fat removed, provides the average person with 48% of their daily protein requirements, 30% for zinc, 10% for iron, 37% for vitamin B-12 and 27% for niacin.
Compared to other meats, lamb contains very little marbling (fat in the meat). Only one third of fat in lamb is saturated, so the majority of the fat is on the edges of the meat. This means that the excess fat is easily trimmed off, which means fewer calories
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Holiday Leg of Lamb
- 1 tsp Rosemary leaves chopped
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1/2 tsp Cinnamon powder
- 1/2 tsp Clove powder
- 1 tsp Salt
- 2 tbsps Olive Oil
- 1 tbsp Pomegranate Molasses
- Juice of 1/2 Clementine
- 2 kgs – 4.4 lbs Lamb leg
- 1/2 cup Garlic
- 1/4 cup springs of Rosemary
- 20 Cloves
- 1 cup sliced Onion
- 1/2 cup or 1 stick of Celery
- 1/2 cup Mushrooms
- 1 cup stock
- 2 – 3 tbsps Cornstarch slurry
- Prepare a paste by mixing together the chopped rosemary leaves, cumin powder, paprika, cinnamon and clove powders, salt, olive oil, pomegranate molasses and clementine juice
- Leave your lamb leg out of the fridge for an hour and then make slits in the flesh horizontally
- Brush the marinade on both sides of the lamb
- Slit each garlic clove in half and insert into the slits
- Alternate with small sprigs of rosemary
- Pierce the flesh with cloves
- Place this on the roasting tray
- At the bottom of the pan add the onion, whatever garlic and rosemary is left over, celery and mushrooms
- Roast in a 350 degree oven for 30 – 45 mins or to your preferred time for doneness
- Remove and allow the lamb to rest
- Pour the stock over the veg and thicken with cornstarch and cook either in a pot or straight in the hot roasting pan and return to the oven for another 10 mins for the sauce to thicken up