For marinade/rub;
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1/4 cup olive oil
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3 shallots
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2 lemons (rind and juice)
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6 cloves garlic
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2 tbsp pink Himalayan sea salt
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1 tbsp cumin
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1 tsp ground black pepper
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1 tsp ground coriander
For braising liquid;
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1/2 of marinade
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4 cups vegetable broth
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4 cups dry red wine
For the lamb;
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5 - 6 lb Australian leg of lamb
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1 tbsp cumin seeds
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2 cinnamon sticks
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5 rosemary sprigs
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2 (1.5 lb) bags mini yellow potatoes
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1 (1 lb) pkg campari tomatoes
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5 cloves garlic
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Olive oil
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Parchment lined aluminum foil
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Salt and pepper
For tzaziki;
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1 ripe avocado
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1 lemon juiced
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6 oz plain coconut yogurt
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1/2 mini cucumber, seeded and chopped
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3 - 4 tbsp fresh dill or mint, washed and stems removed
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1 tsp salt
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1 tsp garlic powder
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1/2 tsp ground black pepper
Steps
1
To prep: Use ½ of marinade to rub on lamb (score thick fat areas first). Leave out at room temperature for 1 hour with marinade/rub.
2
For the lamb: Grill lamb on high heat to sear – 5 minutes per side. Preheat oven to 300 degrees. Heat roasting pan over stove. Drizzle with olive oil and toast cumin seeds until they pop. Add in garlic, 2 cinnamon sticks, and move to outer edges. Place lamb, fat side up, in roasting pan. Pour in braising liquid, add sprigs of rosemary, and bring to a boil. Remove from heat and cover tightly with parchment lined aluminum foil. Place in oven for 4 hours. Wash tomatoes and leave whole. Rise potatoes and cut in half. In a large bowl, toss with oil and salt and pepper.
3
For tzaziki: blend together necessary ingredients.
4
At 4 hour mark, flip lamb leg, remove any burnt rosemary, and add potatoes and tomatoes to the pan. Cover and cook for 45-60 more minutes, until tomatoes are blistered and potatoes are cooked.
5
Transfer lamb to platter, then surround with potatoes and tomatoes using slotted spoon. Strain juice from pan into a small pot and simmer over low heat until reduced, about 6-7 minutes. Spoon the reduced sauce over lamb. Garnish platter with dill. Slice/pull lamb and serve over tomatoes and potatoes with tzatziki sauce.
Comments
Recipe provided by Aussie Lamb