Mediterranean Lamb Rub For Lamb Roast
Courtesy of Henry Dorough
Start-to-finish: 3 hours (30 minutes active)
3-5 pound lamb roast (leg, shoulder or loin; bone-in or deboned)
1 onion, finely chopped
Juice from 1 lemon
4 cloves garlic, minced
1 tablespoon white vinegar
1 tablespoon olive oil
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Use a small, sharp knife to make 12 incisions through the fat layer covering the top of the meat. Combine all ingredients and mix to form a paste. Rub mixture over meat surface and into the incisions. Allow to sit for at least one hour and up to overnight before cooking.
To roast lamb, heat oven to 425 F. Pour 2 cups white wine or chicken stock into a roasting pan. Place lamb on rack of roasting pan fat side up.
Roast for 15 minutes; then reduce heat to 350 F and roast until internal temperature reaches 130 F for medium-rare meat, 60 to 90 minutes, basting every 20 minutes.
For the last 15 minutes of cooking, place roast under a broiler to crisp the fat.
Remove pan from oven and remove rack from pan. Tent the roast with foil and allow to rest for 15 to 20 minutes. Internal temperature should rise to 140 F. Cut into 1/2-inch thick slices and serve.