INGREDIENTS
Lamb
2 legs of American lamb
16 cloves of garlic
16 cardamom pods
⅓ cup whole peppercorns
Dry Spice blend
3 tablespoons of brown sugar
2 Tablespoons of Allspice powder
1 Tablespoon cinnamon
1 tablespoons of onion powder
1 tablespoons of garlic powder
3 tablespoons of Pepper flakes ( a blend of paprika and turkish spice pepper flakes)
¼ cup salt
3 tablespoons of cracked black pepper
Wet Blend
½ cup yogurt
¼ cup ketchup
½ cup olive oil
¼ cup pomegranate molasses
2 tablespoons soy sauce
To Roast
2 onions cut in half
2 heads of garlic cut in half
5 bay leaves
6 cinnamon sticks
6 cups stock (beef, chicken, veggie or lamb)
DIRECTIONS
Start by preparing the lamb. Make sure it fits your roasting pan. You will be marinding the lamb in the pan itself. Your butcher can cut off the bone in order for it to fit comfortably.
Line your roasting pan with foil and then parchment paper.
Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom. Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.
Next, season the lamb lightly with salt and pepper.
Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.
In a deeper bowl or cup, mix the wet blend together. Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.
Cover the lamb with a sheet of parchment paper and then foil. Marinade the lamb for 2 hours and up to 2 days.
Before roasting, preheat the oven to 450 degrees F.
Arrange the onions, garlic, whole spice and Bay leaves around the lamb. Pour the hot stock.
Give the lamb a final seasoning with the remaining salt and pepper. Cover and roast for 1 hour before dropping the temperature to 400 degreesF.
Roast the lamb for about 4-5 hours depending on the size/weight of the meat. On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting. Rotate the pan halfway and make sure to add more stock if needed.
When ready, allow the meat to rest and cool before serving it with the pan juices.
