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 and rub in lamb making sure to get on both sides and in every crevice. ½ cup olive oil, ½ cup pomegranate molasses, 4 fresh garlic, 1 ½ T salt, 2 t pepper, 2 t paprika, 2 t cumin, 1 t cinnamon, 1 t nutmeg, 1 t corriander
2. Tie you 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. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs) 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
5. Remove from your lamb leg and allow to rest.Remove twine (make your pan sauce - recipe below)
6. For the Sauce: Strain your drippings into a pot, skim most of the fat off of the surface, add beef stock and a cornstarch slurry. Simmer until your sauce has thickened then season to taste, Strained Pan dripping, 1 cup beef stock, 2 T corn starch + 1 T cold water, Salt and pepper tt
7. For the potatoes: Combine all ingredients and roast 425 until tender (25-35min), 2 lbs potato medley, ¼ cup Olive oil, 1 T minced Thyme, 1 T minced Rosemary, 1 T minced Parsley, Garlic salt tt, Pepper tt
8. For the Honey glazed baby heirloom carrots, combine all ingredients and roast 375 until tender (15-20min), 1 lbs baby carrots, 1 T Olive oil, 1 T honey, 1 tsp thyme leaves, Salt tt, Paper tt
9. Slice and serve family style with the your sides, sauce and some fresh pomegranade seeds for garnish. ½ cup Pomegranate seeds
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 and rub in lamb making sure to get on both sides and in every crevice. ½ cup olive oil, ½ cup pomegranate molasses, 4 fresh garlic, 1 ½ T salt, 2 t pepper, 2 t paprika, 2 t cumin, 1 t cinnamon, 1 t nutmeg, 1 t corriander
2. Tie you 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. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs) 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
5. Remove from your lamb leg and allow to rest.Remove twine (make your pan sauce - recipe below)
6. For the Sauce: Strain your drippings into a pot, skim most of the fat off of the surface, add beef stock and a cornstarch slurry. Simmer until your sauce has thickened then season to taste, Strained Pan dripping, 1 cup beef stock, 2 T corn starch + 1 T cold water, Salt and pepper tt
7. For the potatoes: Combine all ingredients and roast 425 until tender (25-35min), 2 lbs potato medley, ¼ cup Olive oil, 1 T minced Thyme, 1 T minced Rosemary, 1 T minced Parsley, Garlic salt tt, Pepper tt
8. For the Honey glazed baby heirloom carrots, combine all ingredients and roast 375 until tender (15-20min), 1 lbs baby carrots, 1 T Olive oil, 1 T honey, 1 tsp thyme leaves, Salt tt, Paper tt
9. Slice and serve family style with the your sides, sauce and some fresh pomegranade seeds for garnish. ½ cup Pomegranate seeds