This is one of my favorite recipes using baharat, Lebanon’s classic seasoning blend. The warm flavors of the baharat complement the lamb’s taste beautifully. Thanks to the abundant seasoning, the roasted vegetables cooked with the lamb also burst with flavor.
Living in South Africa, we are blessed with some of the world’s most exquisite lamb. Thus, we are able to enjoy a leg of lamb quite regularly. Nonetheless, a cooked leg of lamb feels like a treat. It’s the sort of thing you’d like to serve for a special occasion or a Sunday supper.
Big family dinners inevitably involve their fair share of hustle and bustle in the kitchen — which is part of the fun. However, if you’re like me, you don’t want the meal to be so involved that you can’t visit with your guests.
Personally, I like to prepare a roast for such occasions because the oven does most of the work. That is why I love this recipe. The preparation is minimal. So, the baking time gives you an opportunity to join the party.
Baharat Crusted Leg of Lamb is elegant enough for a special occasion, yet simple to prepare. It has the additional advantage of being equally good hot or cold. So, it makes a welcome addition to a cold buffet.
This is one of my family’s favorite recipes for a whole roast leg of lamb. I hope your family enjoyed yes it as much or more. Bon appétit!
Remove lamb the from refrigerator and allow it to come to room temperature.
Meanwhile, crush garlic with 2 tsp sea salt, until it forms a paste. Mix with the Baharat.
Massage the lemon juice into the lamb. Then coat the lamb thoroughly with the Baharat spice mixture, being sure to rub it into all the nooks and crannies, and to pat it on. It will be crumbly.
Drizzle a baking dish with half of the olive oil. Place the leg of lamb in the dish. Then strew the vegetables, garlic and rosemary around the lamb. Grind sea salt over the vegetables to taste. Roast in the hot oven for 20 minutes.
Remove the baking dish from the oven. Pour the balance of the olive oil over the vegetables surrounding the lamb.
Turn the oven down to 180° C (350° F). Return the baking dish to the oven and continue roasting for another hour or until a digital thermometer inserted in the thickest portion of the meat registers a minimum of 60° C (140° F, for rare) and a maximum of 75° C (167° F, for well done), stirring the vegetables from time to time so that they color evenly.
Remove the dish from the oven and allow the lamb to rest for a minimum of 10 minutes before carving. Reserve pan juices to dress meat and vegetables at the table.
Serve immediately with a large platter of couscous.
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