Slow-Roasted Lamb with Aromatic Persian Spices

 

 

 

 

 

 

 

 

Ingredients:

4-5 lb bone-in leg of lamb

3 tbsp olive oil

1 large onion (chopped)

6 cloves garlic (minced)

2 tbsp ground coriander

2 tbsp ground cumin

1 tbsp ground turmeric

1 tbsp ground cinnamon

1 tsp ground cardamom

1 tsp ground black pepper

1/4 cup fresh parsley (chopped)

1/4 cup fresh cilantro (chopped)

1 tbsp lemon zest

1/4 cup lemon juice

Salt, to taste

1 cup beef or chicken broth

2 tbsp pomegranate molasses (optional, for added depth)

Instructions

1. Preheat the Oven
Preheat your oven to 325°F (160°C).
2. Prepare the Lamb
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb and rub with salt to taste.
3. Make the Spice Paste
In a bowl, mix the olive oil, chopped onion, garlic, ground coriander, cumin, turmeric, cinnamon, cardamom, black pepper, parsley, cilantro, lemon zest, and lemon juice into a thick aromatic paste.
4. Marinate the Lamb
Rub the spice paste all over the lamb, pushing some of it into the slits you made earlier. For deeper flavor, let it marinate covered in the fridge for a few hours or overnight (optional but recommended).
5. Roast the Lamb
Place the lamb in a roasting pan or Dutch oven. Pour the broth and pomegranate molasses (if using) into the pan around the lamb—not over it.
6. Cover and Cook
Cover tightly with foil or a lid and roast in the preheated oven for about 4 to 5 hours, or until the meat is extremely tender and pulls away easily with a fork.
7. Uncover for Final Browning (Optional)
During the last 20-30 minutes, uncover the lamb to let the top brown slightly. You can increase the temperature to 375°F (190°C) for a deeper crust.
8. Rest and Serve
Let the lamb rest, loosely tented with foil, for 15–20 minutes before slicing or pulling apart. Serve with the pan juices spooned over the top.