Tender & flavorful Middle Eastern leg of lamb - A celebration specialty dish

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein and less sugar.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and last longer.

Peel 6 to 8 large onions until you have 1 kilogram (2 pounds) of onion flesh.

Cut the onions into manageable sizes and place them in a blender or food processor.

Peel 10 to 12 cloves of garlic, slicing them into slivers about 3 millimeters (1/8 inch) thick, reserving 4 cloves for later.

Add the onions and 4 whole garlic cloves into the blender, along with 1 tablespoon of black pepper and 2 tablespoons of fine cooking salt.

Add 100 milliliters (3.3 fluid ounces) of water to the blender and blitz until you achieve a fine, liquidy paste.

Taste the marinade for saltiness, adding more if necessary.

Trim excess surface fat from the leg of lamb to expose the meat underneath.

Poke 15 to 20 holes in the lamb leg, stuffing each hole with whole peppercorns and chunks of the sliced garlic.

Coat the lamb leg with the marinade, ensuring full coverage, and cover with plastic wrap or place in a Ziploc bag.

Marinate the lamb in the fridge for a minimum of 12 hours.

Remove the lamb from the fridge at least 1 hour before cooking.

Scrape off the onion marinade from the lamb using your hands and a paper towel.

Place the lamb in a deep roasting tray with a wire rack or thick cut discs of onion to prevent sticking.

Grate nutmeg over the lamb for a light dusting on all sides.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Cover the roasting dish tightly with aluminum foil, crimping the edges to seal.

Place the lamb in the oven and roast for 3 to 4 hours, until a dinner knife can easily poke into the meat.

Prepare roast vegetables by peeling and slicing 500 grams (1 pound) of carrots into 1 centimeter (1/2 inch) thick chunks.

Scrub 600 grams (1.3 pounds) of mini potatoes, cooking smaller ones whole and cutting larger ones in half.

Peel 500 grams (1 pound) of miniature onions or shallots.

At the 2-hour mark, remove the lamb from the oven and add 200 milliliters (6.6 fluid ounces) of water to the baking pan to deglaze any dried juices.

Let it sit for a few minutes, then agitate the bits of dried lamb juice with a spatula and collect the liquid before returning the lamb to the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens