Special occasions are coming up one after the other soon and thinking of a special dish to serve your loved ones is certainly puzzling sometimes. I remember being in university and my sister had just started studying too, when she would decide to visit Canterbury all the way from Sheffield she would call two days ahead to give me time and heads up to prepare her a feast over the weekend. Her most common order would always be a “Roasted Lamb Leg”. This dish is both warm and homey, it takes you back to times you had the whole family together enjoying a feast of some sort.
Roasted Lamb Leg Ingredients
- Lamb Leg
- 2 Garlic Cloves (Peeled & Sliced)
- 1 Tbsp Oregano
- 1 Tbsp Thyme
- Dash Of Olive Oil
- Red Wine (Optional)
- Pomegranate Molasses (You Can Sometimes Use Balsamic Glaze)
- 1 tsp Butter
- 1 Tbsp Flour (For thickening)
- Salt & Pepper To Season
You grab the lamb leg and pierce the skin in several places to stuff slices of garlic in. Get a container that fits your lamb leg and put it in, rub some salt on it and olive oil with a drizzle of pomegranate molasses, cover it and leave it to marinate for an hour then flip it and on the other side to make sure it marinates on both sides alike. (You can add a cup of wine to the marinade and it will do magic to your meat)
Get your pan ready and place your lamb leg there pouring any marinade on top of it (you have to add 1 cm of water in the pan if you are not using the wine), cover it with foil, and put it in the oven at maximum heat for 45 min then lower the heat to 200 degrees and let it cook for another 30 min. Take your pan out and check if the meat is tender enough to easily pull from the bone (or if you see it’s cooked well) leave it open, add a drizzle of pomegranate molasses and let it grill to get a crispy top.
Take your lamb out of the oven, put it onto a serving dish, and pour whatever is left from the marinade or juices into a cooking pan. Add the butter (maybe an extra dash of wine), stir a tbsp of flour into half a cup of cold water, and add to the mix. Let it simmer and thicken to get yourself a beautiful gravy.
I love serving this dish with some mashed potatoes on the side, others might prefer roasted potatoes, whichever your preference is I assure you that the people you serve this for would melt at the taste of tender meat with a to-die-for gravy.