Sheep have been grazing our Armenian ancestral lands for centuries, and in Armenian cuisine, lamb is the most widely consumed meat. Joanne Sarver presents two variations of her Roast Leg of Lamb or Khorovadz Mees recipe.
According to Joanne, "young, spring lamb is far more tender and tasty than old, winter lamb." She also says, "lamb tastes best when it is cooked with fresh herbs." She usually cooks with fresh rosemary, thyme, parsley, mint and other herbs and spices that she picks right out of her garden. Both of Joanne Sarver's Roast Leg of Lamb recipes include the traditional Armenian seasoning of salt, pepper and slivers of garlic, but Joanne includes additional seasonings in both variations.
Joanne's Roast Leg of Lamb recipe, that includes ground mustard, fresh rosemary and fresh thyme, has been influenced by her experiences living in Australia, a major lamb producing and consuming country. In Australia, roast leg of lamb is often accompanied with roasted potatoes, pumpkin and vegetables.
Combine the mustard, rosemary, thyme and paprika (optional) in a bowl and mix well. Set the spice mixture aside. Rinse the lamb with cold water and wipe with a paper towel to remove excess water. Trim excess fat off the lamb.
With the tip of a sharp knife, make 1-inch deep incisions in various spots on both sides of the lamb. Insert garlic slivers into the slits in the lamb. Stuff some of the spice mixture into the slits and rub the rest all over the lamb. Sprinkle salt and pepper on both sides of the lamb.
To maximize the flavor of the spices, marinate the lamb for 2-6 hours or overnight in the refrigerator. Place leg of lamb in a baking pan. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Cover the lamb with aluminum foil.
Place the leg of lamb on a rack in a baking dish or roasting pan. Place the pan in the oven. (Option: Place the pan on top rack in barbecue and roast over coals with barbecue lid closed.)
Roast at 350F for about 1 hour or more, depending on how well done you like your meat. Moderate heat is best for cooking lamb because it ensures thorough, gentle cooking with a minimum of shrinkage. Remove aluminum foil and continue baking until surface is well browned, about 1/2 to 1 hour. Baste the lamb occasionally with drippings from the pan. Do not turn the meat during roasting period. Roast until the meat is very tender and moist. (The meat should cook approximately a total of 20 minutes per pound or until the thermometer reaches 150F.)
Remove from the oven and let the lamb stand uncovered in room temperature approximately 10 to 15 minutes before carving. Transfer the lamb to a warmed serving platter. Slice the lamb, keeping the lamb in the shape of the leg. Garnish the lamb with parsley and orange slices. Optional: Serve with Garlic & Yogurt Sauce (See Garlic & Yogurt Sauce recipe).
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 235 | ||
Calories from Fat: 70 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 116.1mg | 36 % | |
Sodium 139.1mg | 5 % | |
Potassium 554.6mg | 15 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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