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This image has an empty alt attribute; its file name is img_3502.jpgI love lamb.  I have always felt that the reason others don’t enjoy it, is because they’ve had over-cooked lamb.  Gray-colored meat is all that appetizing to anyone.  Admittedly, lamb has a distinct flavor and can be a tad gamey…maybe that’s why I like it so much!  Lamb is perfect for the grill.  A leg on the BBQ, rubbed with these spices…mmmmm!  It’s a delicious way to enjoy lamb.  I always make a large leg, as the leftover lamb, thinly sliced, wrapped in a pita, with a good schmear of the Mediterranean Yogurt-Herb Dip with Meyer Lemon Zest is to die for.  But, that needs a bit of attention.  This, while equally delicious, is slow-roasted in the oven.  A sort of fix-it-and-forget-it meal.  I marinate the leg (this time it’s boneless) in red wine for at least 24 hours.  It just adds a nice note of acid to the beast.  I have no pictures of the wine marinade, because I didn’t think about it at the time.  But, I sprinkled the lamb with onion and garlic granules and rubbed them all over it, put the lamb into a reseable bag, dropped in the crumbled bay leaves and carefully poured the wine into the bag.  Then, I seal up, removing as much air as possible, then flop it into a bowl, just in case something leaks.  I do this at least 24 hours ahead of time.  About an hour before I’m ready to roast it, I remove the lamb from the fridge.  Keep that marinade, because we’re going to cook the lamb in it.

I dry the lamb off with paper toweling.  Combine the rub spices; pour over the lamb, drizzle with olive oil and rub that stuff into the meat.  Then, I place the lamb, fat side up, in a large skillet or Dutch oven.  Cover it and pop it into the oven.  I roast it for about 2 hours or until it reaches 155°F.  Then, I uncover it and slide the pan under the broiler.  This will crisp it up nicely.  Afterward, I remove the meat to a platter, and tent it with foil.  I reduce the liquid in the skillet by about 1/3.  I usually don’t thicken it, but you may use an arrowroot or cornstarch slurry to do so.  Now, just slice it and serve it with a lovely rice pilaf and Mediterranean Yogurt-Herb Dip with Meyer Lemon Zest on the side.  So good….

Slow-Roasted Lamb with Middle Eastern-Flavors

  • Servings: 4-6
  • Difficulty: Moderate
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  • 1 4-5 pound leg of lamb, bone-in or boneless
  • 2 cups dry red wine
  • 2 teaspoons garlic granules
  • 2 teaspoons onion granules
  • 2 bay leaves, broken
  • Rub:
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds
  • 1 teaspoon sumac
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil

Rub the onion and garlic granules into the meat.  Place the meat in a resealable plastic bag.  Crumble the bay leaves over the meat.  Place the bag, with the meat, in a bowl.  Pour the wine into the bag, press out as much air as possible and seal the bag.  Place the meat, in the bowl, in the fridge for at least 12 hours, but 24 is better.  About an hour before you’re ready to cook the meat, remove it from the marinade, but keep the wine marinade.  Dry the meat well; I use paper toweling of this.  Place the meat, fat side up, in a skillet or Dutch oven.  Combine the spices and sprinkle over the meat.  Drizzle with olive oil and rub the spices into the meat.  Pour the reserved wine around (not over) the meat.  Cover tightly with foil (or a lid) and roast in a preheated 300°F oven for 2-3 hours, or until the meat reaches an internal temperature of 155°F-160°F.  If you want the meat falling off the bone-done, cook to about 175°F.  Remove the foil; slide the pan under the broiled and broil on HIGH for about 5-8 minutes, to crisp the meat.

Remove from the oven, and place the meat on a serving platter loosely tented with foil.  Place the pan over high heat (remember that the handle is HOT!); boil to reduce by about 1/3.  This is a thin sauce.  Thicken with an arrowroot slurry, if desired.  Slice the meat, and drizzle with 2-3 tablespoons of the sauce.  Excellent with Mediterranean Yogurt-Herb Dip with Meyer Lemon Zest.

Slow-Roasted Lamb with Middle Eastern-Flavors Recipe©Marcia Lahens 2021.  All rights reserved.