Roast Leg Of Lamb With Ginger And Mint
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 tbsp
Paprika3 cups
Chicken Broth (low-sodium)3 tbsps
Balsamic Vinegar (white)1.5 tbsps
SugarDirections:
1
Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste
2
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat
3
Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes
4
Transfer to a bowl; let cool
5
Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife
6
Stuff the chopped mint and some of the garlic-ginger paste into the slits
7
Rub the remaining paste all over the outside of the lamb
8
Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight
9
Bring the lamb to room temperature 30 minutes before roasting
10
Preheat the oven to 375 degrees F
11
Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan
12
Pour 1 cup chicken broth into the pan
13
Transfer to the oven and roast until the lamb starts browning, about 30 minutes
14
Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside
15
Remove the lamb from the oven; baste with the broth mixture
16
Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours
17
Transfer to a cutting board and let rest 20 minutes before slicing
18
Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth
19
Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes
20
Top the lamb with mint and serve with the broth mixture
21
Photograph by Con Poulos