The holidays are the perfect time to break out the more luxurious cuts of meat, like big roasts with tons of gravy. We love our seasonal star, the boneless leg of lamb, roasted to perfection by Chef Yankel. Piled with fresh herbs and Middle-Eastern influenced spices, this roast lamb sets itself apart. Enjoy it alongside a glass of deep red wine and maybe some buttery roasted potatoes.
- 1 pkg ButcherBox Lamb Leg, bnls
Lamb Leg Rub
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp ground black pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom
- 2 Tbsp kosher salt
- 2 Tbsp pomegranate molasses
- 2 Tbsp extra virgin olive oil
- 4 ea carrots peeled, roughly chopped
- 2 ea onions roughly chopped
- 6 cloves garlic smashed
- 2 sprigs fresh rosemary
- 4 cups beef stock
- 1 ea pomegranate seeds for garnish
- Mix all rub ingredients to form a paste. Spread rub mixture evenly over roast, cover tightly with plastic wrap and refrigerate overnight.
- Preheat oven to 375°F. Discard plastic wrap and season lamb leg with kosher salt and ground black pepper. Bring to room temperature, about 40 minutes.
- Mix carrots, onions, garlic and fresh rosemary sprigs and place on sheet pan.
- Place lamb roast on top of veggies and roast for 1 hour, or until meat thermometer inserted into thickest part reads 125°F.
- Heat beef stock in large saucepan. Rest lamb leg on wire rack while making sauce.
- Place roasted vegetables and rosemary into saucepan with beef stock, and simmer for 2 minutes.
- Remove saucepan from heat, discard rosemary sprigs before pureeing with immersion or stand blender.
- Thinly slice rested lamb and platter. Garnish platter with fresh rosemary and pomegranate seeds and serve with sauce.