The lemon and olives in this dish add exciting flavors to this already delicious meal.
Prep: 10 mins
Cook: 2 hrs
Yields: 6 servings
5 pound sirloin-end, bone-in leg of American Lamb
Salt and pepper, to taste
8 garlic cloves, minced
2 tbspground cumin
2 tbspground coriander
2 tbspolive oil
1 cuppitted green olives
1/2 cupchopped preserved lemon rind
1 cuplow-sodium chicken broth
1Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.
2In a baking dish, place lamb; roast at 425ºF for 30 minutes. Reduce oven temperature to 325ºF. Add olives, lemon rind and broth. Cook until internal temperature is 130ºF for medium-rare, about 1 1/2 hours. Let stand for about 10 to 15 minutes.
3Place lamb on a cutting board and slice. Pour pan sauce into a measuring cup; spoon off fat. Serve with couscous tossed with mint and scallions.
Recipe and image provided by the American Lamb Board
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