Fakhdeh Bil Furun – Roast Leg Of Lamb Recipe

RatingDifficultyBeginner

This recipe for roasted leg of lamb is excellent and doesn't take a lot of time, effort, or supplies. Even for you novices, it's simple and error-free!

Yields1 Serving
Prep Time30 minsCook Time4 hrs 30 minsTotal Time5 hrs
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FOR THE LAMB
 500 g Leg of lamb (with bone)
 4 Garlic cloves
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 1 Bay leaves (dried)
  tsp Nutmeg (powder)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
FOR THE VEGETABLES
 5 ½ Potatoes
 ½ Carrots
  tsp Salt
  tsp Black pepper
  tbsp Olive oil


1

FOR THE LAMB: Mix together some nutmeg, black pepper, salt and mixed spice, and rub the mixture on all sides of the lamb. Then rub the lamb with the pomegranate molasses.

2

Using a knife, pierce straight through the meat and stuff a piece of garlic in the hole. Repeat this process on both sides of the lamb until the garlic cloves are finished.

3

Put the bay leaves on the lamb, cover with foil, and place in the fridge overnight.

4

FOR THE VEGETABLES: The next day, peel and cut the carrots and potatoes into medium sized pieces. (If you are using baby potatoes there is no need to peel them.) Mix with the salt, black pepper and olive oil.

5

TO ROAST THE LAMB: Preheat the oven to 200C. Place the lamb in an oven tray and roast uncovered for 15 minutes on each side. This sears the outside of the lamb and keeps the meat tender and juicy on the inside.

6

Remove the seared lamb from the oven and add the vegetables. Then cover with foil and roast until cooked (about 4 hours). Turn the lamb over every 30 minutes for the first two and a half hours to cook evenly on all sides.

Ingredients

FOR THE LAMB
 500 g Leg of lamb (with bone)
 4 Garlic cloves
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 1 Bay leaves (dried)
  tsp Nutmeg (powder)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
FOR THE VEGETABLES
 5 ½ Potatoes
 ½ Carrots
  tsp Salt
  tsp Black pepper
  tbsp Olive oil

Directions

1

FOR THE LAMB: Mix together some nutmeg, black pepper, salt and mixed spice, and rub the mixture on all sides of the lamb. Then rub the lamb with the pomegranate molasses.

2

Using a knife, pierce straight through the meat and stuff a piece of garlic in the hole. Repeat this process on both sides of the lamb until the garlic cloves are finished.

3

Put the bay leaves on the lamb, cover with foil, and place in the fridge overnight.

4

FOR THE VEGETABLES: The next day, peel and cut the carrots and potatoes into medium sized pieces. (If you are using baby potatoes there is no need to peel them.) Mix with the salt, black pepper and olive oil.

5

TO ROAST THE LAMB: Preheat the oven to 200C. Place the lamb in an oven tray and roast uncovered for 15 minutes on each side. This sears the outside of the lamb and keeps the meat tender and juicy on the inside.

6

Remove the seared lamb from the oven and add the vegetables. Then cover with foil and roast until cooked (about 4 hours). Turn the lamb over every 30 minutes for the first two and a half hours to cook evenly on all sides.

Fakhdeh Bil Furun – Roast Leg Of Lamb Recipe

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