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Roast Lamb, Middle Eastern Style

Budget.Gourmet's picture
Ingredients
  Lamb leg 5 Pound
  Green onions 1⁄4 Pound, finely chopped (1 Bunch)
  Lemon 1 Large, finely chopped
  Fresh mint 3 1⁄2 Ounce, finely chopped (1 Small Bunch)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon, freshly ground
  Water 3 Cup (48 tbs), boiling
  Flour 4 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 425° F.
2) Trim off all lamb fat leaving a thin layer.

MAKING
3) In shallow roasting pan, place the lamb with the trimmed side up.
4) In a bowl, blend the finely chopped onions, lemon and mint leaves with 1 teaspoon of the salt and pepper.
5) Press the mixture over the lamb and reserve 1/4 cup mixture.
6) Place roasting pan on a rack in the oven and pour 3 cups boiling water into the pan.
7) Roast in preheated oven for 15 minutes, then lower the heat to 325° F and roast for 1 hour and 45 minutes, basting occasionally with water in pan.
8) Remove the roast on a heated serving platter, then sprinkle with the reserved green onion mixture and keep warm.

FINALIZING
9) In a 4-cup measure, strain liquid in the roasting pan and allow to stand for 5 minutes. Skim off the fat, return liquid into the roasting pan and bring to a boil.
10) In a cup, blend the flour with 1/2 cup cold water, then stir into the bubbling liquid. Stir constantly and cook until the mixture is thick and bubbles for 3 minutes.
11) Season with 1/2 teaspoon salt and pour in a heated gravy boat.

SERVING
12) Garnish the platter with lemon wedges and green onions, if desired and serve with the gravy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
4

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