Black Rubbed Leg Of Lamb Recipe

Name: Black Rubbed Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ground cinnamon; 11/2 tablespoons ground clove; 6 tablespoons ground cumin; 6 tablespoons ground black cardamom; 3 tablespoons kosher salt, plus more, to taste; 1 tablespoon sugar; 11/2 tablespoons ground black pepper, plus more, to taste; 5- to 6-pound boneless leg of lamb, rolled and tied; 1 large sweet Spanish onion, peeled and cut into thick slices; 15 cloves garlic; 3 tablespoons olive oil; 4 large potatoes, peeled and cut into 6 wedges each; 2 cups white wine; 3/4 cup lemon juice; 2 cups chicken stock; 1 cup Greek yogurt or labne; 2 tablespoons chopped chives; 1/2 cup extra-virgin olive oil, for drizzling; 1/4 cup chives, chopped fine, for garnish

Servings: persons

3 tablespoons ground cinnamon
11/2 tablespoons ground clove
6 tablespoons ground cumin
6 tablespoons ground black cardamom
3 tablespoons kosher salt, plus more, to taste
1 tablespoon sugar
11/2 tablespoons ground black pepper, plus more, to taste
5- to 6-pound boneless leg of lamb, rolled and tied
1 large sweet Spanish onion, peeled and cut into thick slices
15 cloves garlic
3 tablespoons olive oil
4 large potatoes, peeled and cut into 6 wedges each
2 cups white wine
3/4 cup lemon juice
2 cups chicken stock
1 cup Greek yogurt or labne
2 tablespoons chopped chives
1/2 cup extra-virgin olive oil, for drizzling
1/4 cup chives, chopped fine, for garnish

1
1. Combine cinnamon, clove, cumin, cardamom, 3 tablespoons salt, sugar and 11/2 tablespoons pepper to make the rub. Massage mixture into lamb. Spice-coated leg may be refrigerated for up to 48 hours, allowing spice mixture to penetrate.
2
2. Allow lamb to come to room temperature for 1-2 hours before roasting. Preheat oven to 350 degrees.
3
3. Over medium heat, saute onions and garlic in olive oil for 2 minutes. Add potatoes. Season well with salt and pepper, to taste. Mix to combine.
4
3. Add white wine, two thirds of lemon juice and chicken stock. Cook for 1 minute.
5
4. Add potato and onion mixture to roasting pan, then lamb, fattier side up. Baste lamb with cooking liquid before putting in oven.
6
5. Roast to an internal temperature of 135 degrees, approximately 90 minutes, basting every half hour.
7
6. Remove lamb from oven and rest it on cutting board for 15 minutes before slicing. Transfer potatoes, onions and garlic to a warm serving platter. Pour cooking liquid from pan into large measuring cup.
8
7. While lamb rests, transfer 5 of the roasted garlic cloves to a small mixing bowl. Mash garlic with fork. Add labne or yogurt and mix. Stir cooking liquid into yogurt-garlic mixture, 1/4 cup at a time. You're looking for a sauce that will coat the back of a spoon well (about the thickness of a fondue). Add reserved lemon juice to further thin the sauce if you run out of pan liquid. Season with salt and pepper, to taste.
9
8. Cut lamb into thin slices. Plate lamb over potato wedges. Finish with yogurt sauce, a drizzle of olive oil and sprinkle of chives

1238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons ground cinnamon, 11/2 tablespoons ground clove, 6 tablespoons ground cumin, 6 tablespoons ground black cardamom, and more.

Yes, Black Rubbed Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Rubbed Leg Of Lamb

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