INGREDIENTS
8-9 pounds Leg of Lamb, (trimmed of excess fat)
4 Garlic cloves, (halved)
Salt
Pepper
Dry Rub
1 tablespoon All Spice powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon smoked paprika
1/2 tablespoon black pepper
1/4 teaspoon turmeric
Wet Rub
6 garlic Cloves
1 yellow Onion
2 tablespoons tomato paste
1 tablespoon of dry rub (see ingredients above)
1/2 tomato
1/2 bell pepper
1/3 cup olive oil
Topping for the marinated lamb
6 bay leaves
6 cardamom pods
Garnish
1/4 cup toasted slivered almonds
1/4 cup parsley (chopped)
DIRECTIONS
Rinse the leg of lamb and pat dry. Cut 8 slits throughout the leg of lamb. Insert a half piece of garlic in each slit. Season the leg of lamb with salt & pepper.
Mix together the dry rub ingredients. (Reserve 1 tbsp for the wet marinade). Using the dry rub, season the entire leg of lamb, throughout.
Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat. Any remaining wet rub can be mixed with 2 cups of water and added to the bottom of the pan. Allow for enough of this mixture to cover the bottom of the pan by an inch.
Top the marinated leg of lamb with pieces of cardamom and bay leaves.
Top the leg of lamb with a piece of parchment paper. Wrap the entire pan in aluminum foil 3 times. This will secure the heat well when slow roasting the leg of lamb. Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for best results. Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 degrees F. Bake the leg of lamb for 1 hour at 450 degrees F. After an hour, lower the temperature to 350 degrees F and allow for it to roast for another 4 hours and 15 minutes.
At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it, it should fall apart easily.
Uncover the lamb. The bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting. Gently move the leg of lamb to your desired serving dish. Remove the bay leaves and cardamom off the top of the lamb.
Serve the leg of lamb on top of a bed of rice. Then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. Garnish with chopped parsley, and toasted slivered almonds.
Notes
The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
