Israeli Recipe Collection Cookbook: Easy-to-Follow Collection of Healthy & Affordable Israeli Recipes by Nancy Silverman

Author:Nancy Silverman [Silverman, Nancy]
Language: eng
Format: epub
Published: 2020-02-17T18:30:00+00:00

14. Salt-Baked Leg of Lamb

Enjoy this flavorful leg of lamb recipe that will provide you with meat that is tender and juicy!

Preparation time: 10 minutes

Cook time: 1-1 ½ hours

Servings: 8

Ingredients:

3 cinnamon sticks, broken into pieces

2 tablespoons crumbled, dried rose petals,

1 bone-in leg of lamb (about 6 lbs.)

2 tablespoons ground cinnamon

2 tablespoons ground Urfa pepper

2 tablespoons dried lime, grated

1/3 cup ground sumac

1 box kosher salt

Directions:

1. Begin with scoring the exterior of your lamb in a crisscross pattern using a sharp paring knife.

2. Combine your ground cinnamon, Urfa pepper, dried lime, sumac and 1 tablespoon of salt in a mixing bowl. Loosely cover with some plastic wrap, then place in the fridge overnight.

3. Preheat your oven to 350° Fahrenheit. To make your salt crust, you need to combine the remaining kosher salt with the crumbled rose petals, cinnamon sticks, and about 1 cup of water to make a paste.

4. Layer about one-quarter of your salt paste at the bottom of your roasting pan. Make sure that the bottom is covered enough to make sure the lamb leg is resting on salt.

5. Place your leg of lamb on top of the salt paste. Mould the remaining salt paste all over the lamb using your hands to shape and mould.

6. Roast your leg of lamb until the meat has reached about 150° Fahrenheit on a meat thermometer. Roast about 1-1 ½ hours. Allow your meat to rest for about 30 minutes, then remove and discard the salt crust.

7. Wipe your leg of lamb using paper towels to remove the access salt from the meat.

8. Let rest for approximately 10 minutes, then slice, serve and enjoy!

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