Leg of Lamb
We had leg of lamb at family occasions, typically served with freekeh. Lamb is a meat you either serve pink or slow-cook for hours till it melts in your mouth. My mother always chose the slow-cooked option, resulting in tender, fall-off-the-bone meat. For best results, marinate the leg of lamb overnight. I sometimes leave the lamb to marinate for 36 hours for flavour to infuse. Making 20+ slits into the leg of lamb and ensuring the spice mixture gets deep is essential.
Serves 8
Ingredients
1 chump-on, bone-in leg of lamb (approx. 3 kg)
2 leeks (white and light green parts only), roughly chopped
2 yellow onions, roughly chopped
2 cloves garlic
2 bay leaves
2½ tsp salt
3 tbsp olive oil
5 cups chicken or vegetable stock (approx.)
1 tbsp cornstarch
1 tbsp lemon juice
Marinade:
4 tbsp olive oil
2 tbsp butter, melted
1½ tbsp white vinegar
5 cloves garlic, crushed
2 tsp pepper
2 tsp each ground allspice and cinnamon
1 tsp ground cardamom
Directions
To make the marinade, in a bowl, whisk together the oil, butter, vinegar, garlic, pepper, allspice, cinnamon and cardamom until well combined.
Make several 1-inch deep slits into the lamb on both sides. Massage the marinade all over and inside the slits to coat. Place on a large plate and wrap with plastic wrap; let marinate in the fridge overnight.
In a large skillet on medium-high heat, brown the lamb on all sides, about 5 minutes.
Preheat the oven to 325°F. In a roasting pan, arrange the leeks, onions, garlic and bay leaves; sprinkle the lamb with salt on all sides and place in the centre. Pour 3 cups of the stock around the lamb. Cover with foil and roast until the lamb pulls apart easily with a fork, 4½ to 5 hours, basting once every hour and a half, and adding 1 cup of stock to keep the pan wet.
5. Remove the foil. Flip the lamb over and baste. Roast, uncovered, for 25 minutes, then increase the temperature to 425°F and broil until well browned, about 5 to 7 minutes. Discard bay leaves and transfer to a serving platter; cover with foil and let rest for 20 minutes before carving.
6. Transfer pan juices and cooked vegetables to a saucepan; bring to a boil over medium-high heat. Whisk the cornstarch; add¼ cup water if dry; add to the pan. Add the lemon juice and cook, stirring constantly, until thickened, 5 to 6 minutes. Strain into a gravy boat and serve with the lamb.