Slow-Cooked Leg of Lamb with Cumin, Mint, and Cilantro
A French Languedoc Syrah pairs nicely with the Moroccan spices in this slow-cooked leg of lamb.
Ingredients
- 2 lemons, to get 1 tablespoon zest and 1/4 cup juice
- 6 cloves garlic
- 1 tablespoon paprika
- 1/2 teaspoon ground fenugreek
- 2 teaspoons ground cumin
- 1-1/4 cups mint leaves
- 3/4 cup cilantro leaves
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 4-1/2 lbs. boneless leg of lamb
- 1 celery root, peeled and cut into 1 inch wedges
- 5 large carrots, peeled and cut into 2-inch size pieces
- 2 heads garlic, top 1/2 inch sliced off
Instructions
- Combine the lemon zest, lemon juice, garlic, spices, herbs, and olive oil in a mini food processor. Add 1-1/2 teaspoon of salt and a good amount of freshly ground black pepper. Process on and off until a rough paste forms, set aside.
- In a large bowl, place the leg of lamb and poke the meat all over about 3 times with a small sharp knife. Rub and massage the spice paste all over the meat. Cover with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 375 degrees F.
- In a 12" X 16" X 2" baking dish, transfer the lamb with the marinade. Cover the dish tightly with foil and roast for one hour.
- Reduce the oven temperature to 350 degrees F. Add the celery root, carrots, and garlic to the baking dish. Contunue to roast for 4 hours, basting the meat and vegetables every hour.
- Remove the foil and cook for another 30 minutes, or until lamb is browned and falling apart.