Serving
(click to enlarge)

Leg of Lamb with Herbs
Turkey   -   Baharatlt Kuzu Budu Firinda
Serves:
Effort:
Sched:
DoAhead:  
6  
***
11 hr  
Yes

Moist, tender and delicious. The marinade and stock make a superb sauce with which to eat it.



4
8
-----
5
2
1
2
2
1
1
2
2
1/4
1
1/2
1/4
-----
2
#
oz
---
cl
T
t
t
t

T
T
T
c
c
t
t
---
c
Leg of Lamb
Onion
-- Seasoning mix
Garlic
Tomato paste
Thyme fresh
Oregano fresh
Mint, dry
Dill bunch (1)
Chili powder (2)  
Cumin seed
Olive Oil ExtV
Lemon Juice
Yogurt
Salt
Pepper black
------------
Lamb Stock
Prep   -   (8-1/2 hrs - 1/2 hr work)
  1. Start making your Lamb Stock (or you can do this even a couple days ahead).
  2. Make your best knife razor sharp and trim just about all fat from the LAMB. Also remove any fell (tough membrane). Stab the meat all over with the point of a knife to allow marinade to penetrate.
  3. Grate ONION very fine (a mini-prep food processor is great for this).
  4. Grind, crush, pulverize and chop extremely fine all Seasoning items. Mix all together with Onions to make a marinade.
  5. Rub the Lamb all over with the Marinade. Place in a pan in the refrigerator and let it soak overnight.
RUN   -   (2-1/2 hrs)
  1. Bring the Lamb out and let it sit 3/4 hour to warm to room temperature.
  2. Preheat oven to 375°F/190°C.
  3. Place Lamb on a rack or grate in a coverable roasting pan. Pour remaining Marinade over the leg. Pour the Lamb Stock into the pan. Cover and place in the oven.
  4. Let roast for about 1 hr 10 minutes. Baste with liquid from the pan at about 1 hour. Uncover and let roast another 15 minutes to get some browning. Check that internal temperature is at least 130°F/55°C.
  5. Remove Lamb to the cutting board where it should rest at least 10 minutes loosely covered with foil.
  6. Defat the Liquid from the roasting pan (use your gravy separator). Pour Liquid into a sauce pan. Add any excess Marinade you can scrape from the lamb. Reduce liquid a bit to a light sauce consistency as the lamb rests.
  7. Slice lamb and serve with the marinade sauce.
NOTES:
  1. Dill:   This "bunch" should weigh between 1 and 1-1/2 ounces.
  2. Chili Powder:   Aleppo chili powder would be right in this quantity and is similar in hotness to Hungarian Hot Paprika. If you use Kashmir or Korean chili powder cut back a bit. For details see our Chili Page.
  3. Lamb Stock:   We have a recipe for Lamb Stock.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
tmm_lambleg1 050327 tsk82   -   www.clovegarden.com
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