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RECIPE
28 INGREDIENTS 14 STEPS 2hr 30min

Mediterranean Roasted Leg of Lamb

4.8
6 Ratings
A boneless leg of lamb is crusted with Mediterranean herbs and roasted in the oven. The result is a delicious meal that is impressive and surprisingly easy to make.
Mediterranean Roasted Leg of Lamb Recipe | SideChef
A boneless leg of lamb is crusted with Mediterranean herbs and roasted in the oven. The result is a delicious meal that is impressive and surprisingly easy to make.
"I started Caravan Foods out of the frustration of not having Lebanese food in Shanghai. With the help of old family recipes and creativity. "
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"I started Caravan Foods out of the frustration of not having Lebanese food in Shanghai. With the help of old family recipes and creativity. "
2hr 30min
Total Time
$17.24
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Boneless Leg of Lamb
4 cloves
Garlic , halved
7 sprigs
to taste
as needed
Extra-Virgin Olive Oil
1/4 cup
3 cups
Red Wine
1/3 cup
Chopped Carrots
or Chopped Carrots, Celery, and Onions
1/3 cup
Chopped Celery
1/3 cup
Chopped Onions
1 tsp
Ground Nutmeg
1/2 tsp
Ground Allspice
to taste
Spinach Leaves
1
1
Lemon , freshly squeezed
2 Tbsp juice per 4 servings
1/2 cup
Walnuts
1/2 cup
Feta Cheese
1/2 cup
Unripe Oranges
to taste
Mushrooms
1/2 cup
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
1879
FAT
90.7 g
PROTEIN
203.3 g
CARBS
32.9 g

Cooking Instructions

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Step 1
Thinly slice the Garlic (4 cloves) . Julienne the Red Onion (1) . Chop the Fresh Parsley (1 Tbsp) . Crush the Walnuts (1/2 cup) . Crumble the Feta Cheese (1/2 cup) . Peel and dice the Oranges (1/2 cup) .
Step 2
Make 1-inch deep cuts on the inside of the Boneless Leg of Lamb (1) . Season with Salt (to taste) and Ground Black Pepper (1/4 tsp) . Place Fresh Rosemary (5 sprigs) and Fresh Thyme (5 sprigs) in the cuts you just made.
Step 3
Line the thinly sliced garlic on top of the herbs. Re-season with salt and pepper, and brush all over with Extra-Virgin Olive Oil (as needed) .
Step 4
Flip and roll the leg back together by tucking it into its original shape.
Step 5
Using butcher's twine, tie it in several places, about 1 to 2 inches apart. Brush with Extra-Virgin Olive Oil (as needed) and season with salt and pepper.
Step 6
Preheat the oven to 180 degrees C (350 degrees F). Place it in a pan with Mushrooms (to taste) and Brussels Sprouts (to taste) . Mix Water (1/2 cup) with Red Wine (1 cup) , and then pour it on the side of the leg of lamb.
Step 7
Place the pan in the oven for 1.5 hours.
Step 8
Transfer to a cutting board, and allow to rest for 15 minutes. Meanwhile, strain the pan au jus and set aside.
Step 9
Melt Butter (1/4 cup) in a pan, then add Carrots (1/3 cup) , Celery (1/3 cup) , and Onions (1/3 cup) and sauté. Add the All-Purpose Flour (1/2 cup) , and stir. Make sure you cook the flour for at least 1 minute on low heat to cook off the flour flavor.
Step 10
After you get a nice golden color, add Red Wine (2 cups) . Lower the heat, and reduce the wine, about 7 minutes. Add pan au jus to the pan. Stir well, and add Fresh Thyme (2 sprigs) . Bay Leaf (1) , Ground Nutmeg (1 tsp) , and Ground Allspice (1/2 tsp) .
Step 11
Make sure to stir regularly so nothing sticks to the bottom of the pan. Simmer the sauce for around 10 minutes, or until it reaches the desired consistency. Taste, and season with salt and pepper.
Step 12
Slice the 1/2 of the red onions. Cut supremes from the orange.
Step 13
Mix together the Spinach Leaves (to taste) , red onion, parsley, Dried Mint (2 Tbsp) , Olive Oil (2 Tbsp) , juice from Lemon (1) , walnuts, feta cheese, orange supremes, Salt (to taste) and Ground Black Pepper (1/4 tsp) to form a salad.
Step 14
Slice the roasted leg of lamb into thin slices. Plate the dish by laying the slice on top of the salad, and spooning some of the sauce on top. Serve with roasted mushrooms and Brussels sprouts on the side.

Rate & Review

4.8
6 Ratings
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Nutrition Per Serving
Calories
1879
% Daily Value*
Fat
90.7 g
116%
Saturated Fat
34.2 g
171%
Trans Fat
2.8 g
--
Cholesterol
776.8 mg
259%
Carbohydrates
32.9 g
12%
Fiber
5.4 g
19%
Sugars
8.3 g
--
Protein
203.3 g
407%
Sodium
729.2 mg
32%
Vitamin D
0.1 µg
0%
Calcium
229.4 mg
18%
Iron
18.7 mg
104%
Potassium
2504.1 mg
53%
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