Roast Leg of Lamb with Ginger and Mint
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 343
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 28
- Cholesterol
- 98
- Sodium
- 461
- Total: 7 hr 30 min
- Prep: 1 hr 20 min
- Inactive: 4 hr
- Cook: 2 hr 10 min
Ingredients
2 heads garlic, peeled
1 3-inch piece ginger, peeled and sliced
3 tablespoons extra-virgin olive oil
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 7- to 8-pound bone-in leg of lamb
2 cups firmly packed fresh mint leaves, chopped, plus more for topping
3 cups low-sodium chicken broth
3 tablespoons white balsamic vinegar
1 1/2 tablespoons sugar
Directions
- Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
- Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
- Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
- Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
- Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.