Armenian Roast Leg of Lamb
- Blend it for baby
- Kid-friendly
- Lactose free
- Peanut free
Armenian cooking is influenced by both traditional Ottoman (Turkish) and Persian (Iranian) cuisine.
Ingredients
- 1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each)
- 4 oz (125 g) bacon (3 or 4 slices)
- 1 onion, minced
- 4 cloves garlic, minced
- 1 cup (250 mL) minced parsley
- 1 tbsp (15 mL) caraway seeds
- 2 tsp (10 mL) dried marjoram
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/4 cup (60 mL) lemon juice
Preparation
Trim fat from lamb. Cut bacon into 1/2-inch/1 cm wide strips. Cut slits all over lamb; insert bacon piece in each.
Mix together onion, garlic, parsley, caraway seeds, marjoram, thyme, salt, pepper, olive oil and lemon juice. Rub all over lamb. Seal lamb in plastic bag or wrap and marinate, refrigerated, for at least 1 day or up to 5 days. (Bring to room temperature before continuing.)
Place in roasting pan; roast in 325F/160C oven, basting occasionally with pan juices after 45 minutes, until lamb reaches desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150F/65C.
Makes 6 to 8 servings.
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