Lebanese leg of lamb recipe
Lebanese Leg of Lamb recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This Lebanese leg of lamb recipe is a mouthwatering dish that combines tender, succulent lamb with a blend of aromatic Middle Eastern spices. The leg of lamb is marinated in a flavorful mixture of garlic, lemon juice, olive oil, and traditional Lebanese spices like cumin, coriander, and cinnamon. Slow-roasted to perfection, the result is a juicy and flavorful centerpiece for any special occasion or gathering.
Keywords: Lebanese, leg of lamb, recipe, Middle Eastern spices, marinated.
Lebanese leg of lamb recipe details
Ingredients
| 3 kg | leg of lamb |
| 3 clove(s) | garlic, 1 slivered, 2 minced |
| 6 tbsp | butter |
| 1 | onion, chopped |
| 150 g | rice, uncooked |
| 300 ml | beef stock |
| 80 g | pine nuts |
| 3 tbsp | raisins |
| 1 pinch(es) | ground allspice |
| 1 pinch(es) | cinnamon |
| 1 pinch(es) | nutmeg |
| salt and pepper, to taste |
Instructions
Have the butcher bone the leg of lamb and scoop or cut out 250 g from one end. Have the removed meat ground twice. Insert the garlic slivers deep into the lamb cavity.In a large saucepan melt 4 tablespoons of butter, add the onions and brown. Stir in rice and minced garlic. Add the ground lamb and cook stirring, until the meat is no longer red. Add 150 ml stock, pine nuts, raisins and seasoning. Simmer, until the liquid is absorbed.
Stuff the leg of lamb with the mixture and sew up the cavity. Place the lamb in a roasting pan, well greased with butter. Bake in the preheated oven at 220°C/425°F for 30 minutes. Reduce the heat to 190°C/375°F and bake 1 ¼ hours, basting frequently with the remaining ½ cup of stock.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Lebanese leg of lamb recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 53 times, 1 visit(s) today
