Roasted Leg of Lamb
4 Cloves Garlic, Minced
1 Tablespoon Chopped Fresh Rosemary
1 Tablespoon Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
1 Teaspoon Aleppo Pepper or Flakes
1 Teaspoon Dried Mint
1 Teaspoon Ground Cumin
1 (5 Pound) Boneless Leg Of Lamb, Butterflied
Salt To Taste
Water As Needed
1 Tablespoon Pomegranate Molasses, Or As Needed
In a large resealable bag place
1 Cup Greek Yogurt
2 Garlic Cloves Minced
5 Tablespoons Balsamic Vinegar
1 Sprig Fresh Rosemary Minced
½ Teaspoon Cinnamon
Pinch of Nutmeg
Mash ingredients in the bag until well blended. Place the butterflied leg of lamb in the bag and coat well with the marinade. Place in refrigerator for 5- 8 hours.
Step 1 Remove the meat from the bag and wipe off the marinade coating with paper towels. Stir, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
Step 2 Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
Step 3 Fold meat together and turn into a large bowl.
Step 4 Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
Step 5 Remove now prepared lamb from the bowl. Gather/roll the roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
Step 6 Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
Step 7 Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate. Serve with garlic mash potatoes, roasted Greek Vegetables, rosemary, ginger lemonade and rolls. Serves 8