Middle Eastern-Style Roast Aussie Lamb
Rich Australian lamb leg is rubbed with aromatic spices then slow roasted with garlic and rosemary until tender. Served alongside honey-tahini glazed carrots and creamy yogurt sauce, this fragrant roast is an impressive meal perfect for intimate gatherings or entertaining.
| Serving Size | 8 |
|---|---|
| Cook Time | 2 hrs. 30 mins. |
Ingredients
- 3-4 pounds lamb leg
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 3 teaspo3-4 pounds lamb leg
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 6 garlic cloves
- 8 small rosemary sprigs
- Carrots
- 2 bunches carrots
- 2 teaspoons olive oil
- 3 tablespoons tahini
- 2 teaspoons cumin
- 1 tablespoons honey
- Salt and pepper to taste
- Serve
- 1 cup Greek yogurt
- 1/2 juiced lemonons salt
- 6 garlic cloves
- 8 small rosemary sprigs
- Carrots
- 2 bunches carrots
- 2 teaspoons olive oil
- 3 tablespoons tahini
- 2 teaspoons cumin
- 1 tablespoons honey
- Salt and pepper to taste
Preparation
- Preheat oven to 400°F.
- Mix the lamb spices together with olive oil and rub all over the surface of the lamb.
- Pierce the lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs.
- Bake the lamb for 30 minutes until browned.
- Once browned, wrap the lamb in parchment paper then foil. Reduce the oven heat to 325°F and cook for 2 hours more until very tender.
- Wash and trim the carrots and mix in tahini, cumin, honey and olive oil. Season with salt and pepper.
- Add to pan with lamb (on one side) and bake for the last 20 minutes. Rest the lamb for 10 minutes before carving.
- Serve with yogurt mixed with lemon juice.
Middle Eastern-Style Roast Aussie Lamb
Rich Australian lamb leg is rubbed with aromatic spices then slow roasted with garlic and rosemary until tender. Served alongside honey-tahini glazed carrots and creamy yogurt sauce, this fragrant roast is an impressive meal perfect for intimate gatherings or entertaining.
8
Cook: 2 hrs. 30 mins.
Preparation
- Preheat oven to 400°F.
- Mix the lamb spices together with olive oil and rub all over the surface of the lamb.
- Pierce the lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs.
- Bake the lamb for 30 minutes until browned.
- Once browned, wrap the lamb in parchment paper then foil. Reduce the oven heat to 325°F and cook for 2 hours more until very tender.
- Wash and trim the carrots and mix in tahini, cumin, honey and olive oil. Season with salt and pepper.
- Add to pan with lamb (on one side) and bake for the last 20 minutes. Rest the lamb for 10 minutes before carving.
- Serve with yogurt mixed with lemon juice.
Ingredients
- 3-4 pounds lamb leg
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 3 teaspo3-4 pounds lamb leg
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 6 garlic cloves
- 8 small rosemary sprigs
- Carrots
- 2 bunches carrots
- 2 teaspoons olive oil
- 3 tablespoons tahini
- 2 teaspoons cumin
- 1 tablespoons honey
- Salt and pepper to taste
- Serve
- 1 cup Greek yogurt
- 1/2 juiced lemonons salt
- 6 garlic cloves
- 8 small rosemary sprigs
- Carrots
- 2 bunches carrots
- 2 teaspoons olive oil
- 3 tablespoons tahini
- 2 teaspoons cumin
- 1 tablespoons honey
- Salt and pepper to taste
