Start with the leg one day in advance. Mix all the ingredients together except the lamb leg. Clean the leg. Stab the leg randomly with a sharp knife, the holes should go down about 1/2 through the leg from the sides. Massage the ingredients into the leg, paying careful attention to make sure the spices get into the holes. (These holes will deliver the spices throughout the leg so that the concentration of flavor will not only be on the surface of the leg.)
Wrap the leg in aluminum foil. Wrap the leg at least 4 times to ensure the leg will be insulated properly. Place in a roasting pan or a deep sided sheet pan. Refrigerate overnight to marinate.
Preheat oven to 350°F for approximately 5-7 hours, depending on your preference for the meat. Remove the leg from oven and let sit for 20-30 minutes before carving. Skim the fat from the pan juices and reduce in skillet for gravy. Serve and enjoy.
This is a versatile dish so what you serve with it is your preference. Rice, potatoes, pilafs -- it is your choice.
Author's Comments
This is a dish to be served to people you love. It is an Arabic based dish and can be served with rice. Or more traditionaly a rice pilaf with meat and toasted almond halves.
Instructions
Start with the leg one day in advance. Mix all the ingredients together except the lamb leg. Clean the leg. Stab the leg randomly with a sharp knife, the holes should go down about 1/2 through the leg from the sides. Massage the ingredients into the leg, paying careful attention to make sure the spices get into the holes. (These holes will deliver the spices throughout the leg so that the concentration of flavor will not only be on the surface of the leg.)
Wrap the leg in aluminum foil. Wrap the leg at least 4 times to ensure the leg will be insulated properly. Place in a roasting pan or a deep sided sheet pan. Refrigerate overnight to marinate.
Preheat oven to 350°F for approximately 5-7 hours, depending on your preference for the meat. Remove the leg from oven and let sit for 20-30 minutes before carving. Skim the fat from the pan juices and reduce in skillet for gravy. Serve and enjoy.
This is a versatile dish so what you serve with it is your preference. Rice, potatoes, pilafs -- it is your choice.
Author's Comments
This is a dish to be served to people you love. It is an Arabic based dish and can be served with rice. Or more traditionaly a rice pilaf with meat and toasted almond halves.
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lamb, leg of lamb, main courses