INGREDIENTS
6 lb leg of lamb, trim fat, leave bone in
2 cloves Garlic cloves, peeled and thinly sliced
1 tblspn Olive oil
2 tblspn Pomegranate Glaze*
1/2 cups Onion, finely chopped
2 teaspoons Tomato paste
1 tspn Aleppo pepper*
1/4 teaspoon sugar
2 cups vegetable stock
2 1/2 salt
Salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees
Insert sharp knife into lamb and insert garlic slivers into the whole surface of the lamb.
Blend oil, pomegranate glaze, chopped onion, tomato paste, Aleppo pepper, and sugar to together. Mix thoroughly and set aside.
Season the lamb with 2-½ teaspoons salt and ¾ teaspoon ground pepper. Set the lamb, fatty side up, on a rack in an oiled shallow roasting pan, add 1 cup of vegetable stock to the pan. Lover oven temperature to 325°F. Roast the lamb for 1 hour, basting it with the glaze every 15 minutes.
Turn the roast over and continue roasting and basting for 1 hour to 1 hour-15 minutes, depending on the thickness of the leg. Remove the lamb from the oven and let allow it sit rest for 15 minutes, covered with foil. The lamb will continue to cook as it rests and should be should be juicy and slightly pink when ready to serve.
Make gravy by removing excess fat from juices. Add the second cup of water or broth to the pan juices. Set the pan over medium heat and stir to scrape up all the brown particles that cling to the pan. Boil to reduce slightly. Adjust the seasoning and keep hot.
Carve the lamb, top with sauce, and serve with rice or other grains.
Hint:
*Pomegranate Glaze can often be found in ethnic food section of supermarkets or in the section with sauces and gravys. You can also order Pomegranate Grilling Glaze
online from Amazon. This one is already spiced with heat very nicely. **Aleppo Pepper is Turkish crushed chili and has a dried poblano pepper-like flavor with tart and heat. This pepper are also known as Halaby pepper which is a preferred pepper for authentic Mediterranean smell and taste.
