Tender & flavorful Middle Eastern leg of lamb

De Middle Eats · 240 min

Ingredientes

Preparación

1. Peel the garlic and onions and roughly chop them so your food processor or blender can handle them.
2. Put all the marinade ingredients (water, onions, garlic, salt and peppercorns) into the processor and blend to a fine paste.
3. Trim excess fat from the lamb, leaving some on so it does not dry out.
4. Make 15 to 20 holes in the lamb with a knife, and push a sliver of garlic and 1 to 2 peppercorns into each.
5. Coat the lamb with the paste, pressing it into the meat, then refrigerate for at least 12 hours.
6. Take the lamb out of the fridge an hour before cooking and scrape off the onion marinade from its surface.
7. Set the lamb on a wire rack in a deep baking dish, or on a bed of onion rounds.
8. Grate fresh nutmeg over both sides of the lamb, cover tightly with foil and bake at 180°C (350°F) for 3 to 4 hours.
9. Around the 2.5 and 3 hour marks, check doneness by poking with a dinner knife. When there is little resistance, remove the foil and let the lamb brown.
10. Remove from the oven once a knife slides in easily, then rest for 15 to 30 minutes before removing bones and carving.
11. For the vegetables, peel and slice the carrots, potatoes and onions to your preferred size.
12. In a blender, blend the large onion, 1 teaspoon salt, 1/4 teaspoon pepper and some of the deglazed lamb juices into a fine paste.
13. Toss the paste with the vegetables, spread them on a foil-lined baking sheet and roast for 1 hour until fully softened.

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