Saffron Glazed Lamb
|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|
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.