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
⇵
Marinade
Yellow Rice
Daous (Fresh Tomato Salsa)
Instructions
Trim some excess fat from the lamb leg if needed, then make several deep cuts in the meat so the marinade can penetrate well.
Using a grinder, crush the rosemary, mastic rocks, peppercorns, cubeb pepper, Himalayan salt, brown sugar, and garlic until aromatic.
Add mustard, honey, oil, and lemon juice and mix well to form the marinade.
Massage the marinade thoroughly over the lamb leg, making sure it gets inside the cuts.
Cover and refrigerate the lamb for about 24 hours so the flavors fully develop.
Place the lamb leg on a rack over a roasting tray. Cover tightly with foil and roast in a 150°C oven.
Let it cook slowly for 4 to 6 hours depending on how tender you want the meat.
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.
Add Egyptian rice and stir with the spices, then cook until the rice is done.
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.
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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