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Saffron Glazed Lamb's picture
  Lamb shoulder 2 1⁄2 Pound, boned rolled
  Garlic 2 Clove (10 gm), slivered
  Saffron threads 1 Teaspoon
  Vegetable oil 3 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Chicken stock 2 Cup (32 tbs)
  Flour/Matzo meal 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Cut slits all over top of lamb; insert garlic slivers.
In bowl, lightly crush 1/2 tsp (2 mL) of the saffron with back of spoon; stir in 1 tbsp (15 mL) of the oil, salt and pepper.
Set roast, fat side up, on greased rack in shallow roasting pan; brush all over with saffron mixture.
Let stand at room temperature for 30 minutes.
Meanwhile, in small bowl, whisk together remaining saffron, oil and lemon juice.
Roast lamb in 450°F (230°C) oven for 15 minutes.
Reduce heat to 325°F (160°C); pour half of the stock into pan.
Roast, basting every 15 minutes with lemon mixture and turning halfway through cooking time, for 1 hour and 15 minutes or until meat thermometer registers 140°F (60°C) for rare.
Transfer to warm platter; tent with foil.
Skim off any fat from pan juices.
Over medium-high heat, stir in remaining stock, scraping up brown bits from pan.
Sprinkle with flour or matzo meal; cook, whisking, for about 3 minutes or until boiling and thickened.
Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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