Categories: Beef
Ingredients
- 2 heads garlic, peeled
- 3-inch piece ginger, peeled and sliced
- 3 tbsp olive oil
- 2 tbsp paprika
- Kosher salt and black pepper
- 7-8 lb bone-in leg of lamb
- 2 cups fresh mint leaves, chopped
- 3 cups chicken broth
- 3 tbsp white balsamic vinegar
- 1 1/2 tbsp sugar
Directions
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Pulse the garlic, ginger, 1 tbsp olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tbsp olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 tsp salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
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Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
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Bring the lamb to room temp 30 minutes before roasting. Preheat the oven to 375. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
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Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer reaches 130, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
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Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5-7 minutes. Top the lamb with mint and serve with the broth mixture.