Roasted Leg of Lamb (Persian Fusion Jigo)
Lamb is a favorite dish in Iran and lots of middle eastern countries simply because it's tender and flavorful. And with spring in the air, it's the perfect time to be enjoying lamb. Many spring herbs and spices in your pantry pair well with lamb.
Whether you're looking for a simple recipe for Sunday roast or hosting a small gathering , we've got you covered.
You don't have to be an expert to cook this recipe. Wow your friends and family with this easy yet flavorful meal. Root vegetables such as carrots, finger potatoes and spring vegetables like blanched asparagus and/broccoli pairs well with lamb or if you like to eat it as Persians do Fava Bean & Dill rice (Baghali polo) is the way to go.
Prep. time: 5 minutes
Cooking time: 85 minutes
Total time: 90 minutes
Ingredients (serves 6-8)
Roast:
Boneless leg of lamb, 2lb
Fresh mint, ½ cup
Garlic cloves, silvered 10
Lemon, ½ freshly squeezed
Salt and pepper
Gravy:
Vegetable broth, 32oz
All-purpose flour, 1 tbsp
Salt and pepper to taste
Method
Warm up the oven to 400℉.
Make about 20 incisions all over the lamb and embed the garlic cloves and fresh mints in them.
In a small bowl stir in the salt and pepper to the freshly squeezed lemon juice.
Brush the lemon juice mixture all over the lamb.
Place the meat on the roasting rack, and transfer it to the middle of the oven.
Let the lamb roast for about 80 minutes, or until the internal temperature reaches 145℉ (for medium rare).
Remove the leg of lamb from the roasting tin and cover with foil. Set aside to rest.
Place the roasting tin over a high heat stove-top,add vegetable broth, flour and stir constantly, until sticky.
Adjust seasoning.
Serve immediately.