Chef John's Roasted Leg Of Lamb
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Garlic (minced)1 tbsp
Rosemary (chopped fresh)1 tbsp
Kosher Salt1 tsp
Pepper (aleppo)1 tsp
Mint (dried)1 tsp
Ground CuminDirections:
1
Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl
2
Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down
3
Cut 2 deep slashes in each of the the fleshy ends of the meat
4
Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat
5
Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely
6
Fold meat together and turn into a large bowl
7
Spread remaining pomegranate mixture over the fatty side of the meat
8
Cover the bowl with plastic wrap and refrigerate 8 hours to overnight
9
Preheat oven to 350 degrees F (175 degrees C)
10
Place a roasting rack in the bottom of a roasting pan
11
Remove lamb from marinade and discard excess marinade
12
Gather roast and place onto a work surface with fatty side facing upwards
13
Tie the center section of the roast with kitchen twine to cinch the roast together
14
Repeat ties four times along the length of the roast
15
Season roast with salt and transfer to prepared roasting pan
16
Pour water below the rack to cover the bottom of the pan
17
Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours
18
An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C)
19
Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses