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Holiday Leg of Lamb

3.18 from 82 votes
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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
  2. Leave your lamb leg out of the fridge for an hour and then make slits in the flesh horizontally
  3. Brush the marinade on both sides of the lamb
  4. Slit each garlic clove in half and insert into the slits
  5. Alternate with small sprigs of rosemary
  6. Pierce the flesh with cloves
  7. Place this on the roasting tray
  8. At the bottom of the pan add the onion, whatever garlic and rosemary is left over, celery and mushrooms
  9. Roast in a 350 degree oven for 30 - 45 mins or to your preferred time for doneness
  10. Remove and allow the lamb to rest
  11. 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