Slow Roasted Lamb Leg
Slow Roasted Lamb Leg
Description
A tender slow-roasted lamb leg marinated with rosemary, garlic, mustard, and honey. Cooked at low temperature for hours until the meat becomes incredibly soft and flavorful.
Ingredients
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Marinade
Yellow Rice
Daous (Fresh Tomato Salsa)
Instructions
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Trim some excess fat from the lamb leg if needed, then make several deep cuts in the meat so the marinade can penetrate well.
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Using a grinder, crush the rosemary, mastic rocks, peppercorns, cubeb pepper, Himalayan salt, brown sugar, and garlic until aromatic.
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Add mustard, honey, oil, and lemon juice and mix well to form the marinade.
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Massage the marinade thoroughly over the lamb leg, making sure it gets inside the cuts.
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Cover and refrigerate the lamb for about 24 hours so the flavors fully develop.
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Place the lamb leg on a rack over a roasting tray. Cover tightly with foil and roast in a 150°C oven.
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Let it cook slowly for 4 to 6 hours depending on how tender you want the meat.
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For the rice, heat oil in a pot and add fresh ginger. Add turmeric, cloves, black pepper, cardamom, and a cinnamon stick and cook briefly until fragrant.
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Add Egyptian rice and stir with the spices, then cook until the rice is done.
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For the daous, combine diced tomatoes, green pepper, garlic, fresh coriander, lemon juice, and a little vinegar. Season with salt and black pepper and mix well.
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Let the lamb rest for a few minutes after removing it from the oven, then slice and serve with the yellow rice and daous.
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