I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with Moroccan spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
5 garlic cloves
1/2 medium onion
1 small lemon, trimmed of top and bottom, quartered and seeded
1/2 teaspoon allspice
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon cayenne
1/4 cup pomegranate syrup (or 1/2 orange juice and 1/2 honey)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
5-6 pound boneless leg of lamb, trimmed of excess fat
Puree garlic through olive oil in a blender or food processor. Stir in salt. Lay lamb in a shallow dish or roasting pan and carefully pierce deeply all over with a paring knife. Slather on the marinade, pushing into the holes, then coat all over with any remaining marinade. Cover and refrigerate overnight.
Preheat oven to 325. Transfer lamb to a Dutch oven, cover and roast for 3-1/2 to 4 hours, until lamb is fork tender. Let rest for 20 minutes, then pull apart into large chunks to serve.