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 with a salad of quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion, all tossed with a citrus vinaigrette dressing.
Ingredients
- 5 cloves garlic
- 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 pepper
- 1/4 cup pomegranate syrup (or 1/2 orange juice and 1/2 honey)
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon sea salt
- 5-6 pound boneless leg of lamb, trimmed of excess fat
Instructions
- 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.
Servings: 8
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