Ingredients
5 lb boneless lamb leg, fat scored
2 onions, large dice
4 carrots, large diced
4 celery ribs, large diced
Rosemary sprigs
Thyme sprigs
5 cloves garlic smashed
⅓ Olive oil cup
½ cup Pomegranate seeds
1. Mix all marinade ingredients together thoroughly rub in lamb making sure to get on both sides and in every crevice.
2. Tie your leg up together with butchers twine, Wrap in plastic wrap and marinade overnight
3. Remove the plastic and allow to sit out at room temp for 2 hrs
4. In a roasting pan add olive oil, onion, carrots, celery, herbs and garlic.
5. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs)
6. Remove from your lamb leg and allow to rest.
7. Remove twine (make your pan sauce - recipe below) Slice and serve family style with the your sides, sauce and some fresh pomegranate seeds for garnish.
Ingredients
5 lb boneless lamb leg, fat scored
2 onions, large dice
4 carrots, large diced
4 celery ribs, large diced
Rosemary sprigs
Thyme sprigs
5 cloves garlic smashed
⅓ Olive oil cup
½ cup Pomegranate seeds
1. Mix all marinade ingredients together thoroughly rub in lamb making sure to get on both sides and in every crevice.
2. Tie your leg up together with butchers twine, Wrap in plastic wrap and marinade overnight
3. Remove the plastic and allow to sit out at room temp for 2 hrs
4. In a roasting pan add olive oil, onion, carrots, celery, herbs and garlic.
5. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs)
6. Remove from your lamb leg and allow to rest.
7. Remove twine (make your pan sauce - recipe below) Slice and serve family style with the your sides, sauce and some fresh pomegranate seeds for garnish.