Ingredients:
- 1 leg of lamb (about 5-6 pounds)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Salt and black pepper to taste
- 1/2 cup chicken or vegetable broth
- 1/2 cup dry red wine
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- Fresh rosemary sprigs for garnish
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Leg of Lamb:
- Pat the leg of lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife.
- Make the Spice Rub:
- In a small bowl, mix together minced garlic, olive oil, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, salt, and black pepper to form a paste.
- Rub the Lamb:
- Rub the spice mixture all over the leg of lamb, ensuring it’s evenly coated, and press the mixture into the incisions.
- Marinate:
- Allow the lamb to marinate for at least 30 minutes at room temperature or refrigerate for a few hours for more intense flavor.
- Prepare Vegetables:
- In a roasting pan, arrange the sliced onion, carrots, and celery to create a bed for the lamb.
- Place Lamb on Vegetables:
- Place the marinated leg of lamb on top of the bed of vegetables in the roasting pan.
- Pour Broth and Wine:
- Pour the chicken or vegetable broth and dry red wine over the lamb and vegetables in the roasting pan.
- Roast in Oven:
- Roast the leg of lamb in the preheated oven, uncovered, for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness (medium-rare to medium is recommended).
- Baste:
- Periodically baste the lamb with the pan juices to keep it moist.
- Rest and Garnish:
- Once cooked, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes before carving.
- Carve and Serve:
- Carve the roasted leg of lamb into slices, arrange on a serving platter, and garnish with fresh rosemary sprigs.
This Palestinian Roast Leg of Lamb is a succulent and flavorful dish that makes an impressive centerpiece for festive occasions. Enjoy the tender and aromatic lamb with the rich pan juices and aromatic vegetables.
