OVEN ROASTED LAMB LEG|ARABIAN DISH|IRAQI STYLE

lamb leg

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin offers a leaner alternative while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol, while beef broth is a cost-effective substitute.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is the most economical option.

Preheat the oven to 375°F (190°C).

Pat the lamb leg dry with paper towels.

Rub olive oil all over the lamb leg.

Season generously with salt, black pepper, cumin, and paprika.

Make small incisions in the lamb and insert garlic cloves and sprigs of rosemary and thyme.

Place the lamb in a roasting pan and surround it with chopped onions, carrots, and potatoes.

Pour lemon juice and red wine over the lamb and vegetables.

Add chicken broth to the bottom of the pan.

Cover the pan with aluminum foil and roast for 1.5 hours.

Remove the foil and roast for an additional 30-45 minutes until the lamb is golden brown and reaches desired doneness.

Baste the lamb occasionally with the pan juices during roasting.

Let the lamb rest for 15 minutes before carving.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Spice Level: