Wednesday, April 16, 2014

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a classic Easter menu option, and when prepared using this method, makes for a very user-friendly hunk of meat. 

The key here is removing the bone, and replacing it an extremely flavorful wet rub. You have two options here; the easy way, or the fun way. You can go to a butcher and buy a ready-to-roast, boned and butterflied leg of lamb. They’re not cheap, but they’ll happily butterfly, trim, and tie it to your specifications. Or, you could watch the next video I’ll post on Friday, and see how easy it is to remove yourself.

Either way, once the bone is out, you’re free to season in any one of a thousand different ways. I highly recommend this particular combination, as the pomegranate molasses does magical things. If you can't find it near you, go online and get some, or follow this link and make your own using pomegranate juice. You’ll be so glad you did.

If you plan on doing a leg of lamb for Easter, I hope you give this fabulous recipe a try, and also check out the next video, so you can butcher the leg yourself. You’ll save a few bucks, and that means more chocolate bunnies. Stay tuned, and as always, enjoy!


Ingredients for 1 leg of lamb (about 8 portions)
1 leg of lamb (without the shank), boned, and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp dried mint

*Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.

30 comments:

Steve Edward said...

I would just absolutely love to use this in my restaurant. My customers love my in-house roasts, but this just looks delectable!

Florin Obogeanu said...

Another molases would work? Please say yes.

Florin Obogeanu said...

Another molases would work? Please say yes!

Juan Kulas said...

Hello Chef,

Yet again, awesome recipe!

Quick question, could cut up the leg of lamb, marinate it then grill it or is the mariande to sticky for the grill?

Thanks!

Alex Kolker said...

Did you try to sous vide this meat?

Chef John said...

Regular molasses would work, but the flavor would be way different! I would not recommend.

Chef John said...

Never tried to sous vide!

Chef John said...

Juan, never tried! Could work though.

blogagog said...

Chef John said...

blogagog, for some reason the comment you're posting is coming up blank.

Here is the text at least...

From blogagog:
This does look easy. You can pick up that molasses at any local Albanian specialty store. Or even a Hungarian one if it's good.

And remember, if you want the best lamb legs, you really should just travel to New Zealand. Cut out the middle man. Then you can kill two birds with one stone. Before returning home, fly to Aleppo and buy a teaspoon of pepper. Or maybe two - then you'd have one for later.

blogagog said...

Thanks for posting it anyway. I know it's dumb :).

Chris K. said...

There's nothing I love more about cooking than a big rack with a nice tight package.

Ric said...

Wow... now I'm hungry.... :)

Eric P said...

Chef John,

Where can I get the s.s mixing bowls and other cookware you use?

Jennifer said...

Hi Chef,
Can I use this marinade on a rack of lamb? Would I marinade overnight, then brown in sauté pan, then roast in oven?

Chef John said...

Yes, I'm sure it would be great! I would just roast, may burn if you brown first.

DrMommaCobb said...

To the maestro from which all good recipes come from...

Could I combine a pomegranate jelly with the molasses for the marinade? I truly hope so!!

Thanks in advance!! :)

Bellesarius said...

Would slower cooking be better? cover first then uncover?

Chang Kyoung Ha said...

Im not quite sure about the cooking time.
Does the weight of the lamb includes it's bone weight ?

Chang Kyoung Ha said...

Hello Chef.
Iam also curious that whether I can actually out the bone back into the lamb before tying the meat up and roast.

If this is plausible, how long do I have to cook the lamb for?

Margie Macdonald said...

This sounds wonderful, but everyone in my family is a medium rare fan. Is there a formula for this like your perfect prime rib?

Chef John said...

Chang, Yes, weight includes the bone, but doesn't matter, since the time will never be exact! I just give rough guess, and you have to check with thermometer.

sorry not sure what you mean by the back bone.




Margie, I don't, but leg of land needs to cook more than the beef IMO.

Chef John said...

Chang, Yes, weight includes the bone, but doesn't matter, since the time will never be exact! I just give rough guess, and you have to check with thermometer.

sorry not sure what you mean by the back bone.




Margie, I don't, but leg of land needs to cook more than the beef IMO.

Cigarro said...

oh man this was good.

Cigarro approves

carry on :-)

Marshalrusty said...

Made this with your Fondant Potatoes. Turned our great as always. Thanks Chef!

http://tmp.rusko.net/Roast%20Leg%20of%20Lamb2.jpg

Safa Saleh said...

Does this marinade work with other meats (I.e. Chicken or beef)? Thanks!

Princess Nina said...

well i dont have a rack to put in the oven
can i just put it in a baking sheet n cover it with foil?
or i shouldnt?

if i left it for extra time like an extra 10 or 15 will it kinda be well done to medium well cant have it rare :D

sorry but great video i dont eat meat n usually dont cook it but cant wait to try it with ur red potatos :D

Behemoth the Cat said...

Today is the day! I am preparing this for a dinner party! :D

Ansar Syed Abrar Ahmed said...

Hey Chef John,
Am a huge fan of your videos, totally love the concept of focus on the food with your commentary at the background(With loads of humor)
Well for this video I wanted to know what are your serving this with, most of the time I am rather clueless what to serve your dishes with.
So could you please at least tell us in the video what your are serving that with. :) Cheers

Chef John said...

Thank you! I believe I served that was some roasted potatoes and green beans, or really any side dishes you enjoy with meat would work beautifully! Enjoy!