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Leg of Lamb

Updated: Aug 18, 2020

Preheat the oven to 425F.

Place leg of lamb in center of roasting pan and place in oven without the lid. This will sear the outer layer of meat sealing in the juices. While that is searing (about 20 minutes) combine spices.

Pound in a mortar and pestle; 1 teaspoon of salt, 1 table spoon of rosemary, 1 teaspoon of cumin seeds, 1 teaspoon of pepper corns and 1 teaspoon of coriander seeds.

Remove the roasting pan from the oven.

Turn the oven down to 350F, and sprinkle the spice mixture on the leg of lamb.

Slice the tops off of 2 heads of garlic and place in the pan, pour in 1/2 cup of red wine and 1/2 cup of water. Place fresh parsley over the leg of lamb. This helps to keep it moist.

Return to the oven and roast for another 2 hours. When you cut it open is should still be pink, not well done.

When it is ready, remove the leg of lamb to a serving platter. Before serving remove the cooked parsley from the top and slice.

Serve covered with sauted onions and mushrooms in a red wine reduction.

Lamb is best served on a warmed plate, a cool plate will harden the drippings.

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