Spice-Roasted Leg of Lamb

Name: Spice-Roasted Leg of Lamb
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 to 8 servings
Cuisine: Mediterranean
Ingredients: 1 (6-lb) grass-fed leg of lamb, shank bone removed; 6 garlic cloves, finely grated; Grated zest of 1 lemon; 1 tbsp finely chopped rosemary leaves; 1 tbsp toasted coriander seeds; 2 tsp toasted cumin seeds; 1 tbsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cup (1 stick) unsalted grass-fed butter; 1 lemon, halved; 2 cups dry white wine; Pistachio Mint Pesto

A roast leg of lamb rubbed with a butter paste of garlic, lemon zest, rosemary, coriander, and cumin seeds, served with pistachio mint pesto; lamb supplies iron, B12, and B6 for a healthy nervous system.

From The Young Forever Cookbook

Prep: 10 min
Cook: 1 h 30 min
Total: 1 h 40 min
Yield: 6 to 8 servings
Category: Main Course
Cuisine: Mediterranean

Nutrition (estimated)

per 1 plate

Calories: 540 kcal
Protein: 52 g
Fat: 34 g
Carbs: 4 g
Fiber: 1 g
Sugar: 1 g
Sodium: 780 mg

Ingredients

1 (6-lb) grass-fed leg of lamb, shank bone removed
6 garlic cloves, finely grated
Grated zest of 1 lemon
1 tbsp finely chopped rosemary leaves
1 tbsp toasted coriander seeds
2 tsp toasted cumin seeds
1 tbsp kosher salt
0.5 tsp freshly ground black pepper
0.5 cup (1 stick) unsalted grass-fed butter
1 lemon, halved
2 cups dry white wine
Pistachio Mint Pesto

Lamb Rosemary Coriander Cumin

Instructions

Bring lamb to room temp 1 hr before cooking.
Heat oven to 425°F. Make small incisions about 2 in deep all over the lamb.
Blend garlic, lemon zest, rosemary, coriander seeds, cumin seeds, salt, and pepper in a food processor (or mortar and pestle) until nearly smooth. Add butter and pulse into a thick paste. Rub paste all over the lamb, pressing into incisions.
Set lamb fat-side up on a rack in a roasting pan. Squeeze lemon juice over top and pour wine around the lamb. Roast 15 min, then reduce to 350°F. Continue roasting 60–90 min, basting every 20 min and adding wine as needed, until internal temp reaches 150°F.
Tent with foil and rest at least 20 min before carving. Serve with Pistachio Mint Pesto.