Cinnamon-Honey Roast Leg of Lamb
Reprinted with permission from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (Artisan, 2013)
Photography by Grant Cornett
Yield: 6 to 8 servings (or 4, with leftovers for sandwiches the next day)
1 5–6 pound boneless lamb leg roast, rolled and tied in butcher’s twine
Marinade (recipe included)
2 tablespoons olive oil
2 teaspoons sea salt
Honey Glaze (recipe included)
The day before you plan to serve the lamb, place lamb leg in a gallon-size resealable plastic bag, pour Marinade into bag, and seal. (Place the first bag into a second bag in case the first bag leaks.) Marinate in the refrigerator overnight.
The next day, preheat the oven to 325 degrees. Remove lamb leg from bag and rinse thoroughly under cold running water; discard Marinade. Pat lamb dry. Brush all over with olive oil and sprinkle with sea salt. Place in a roasting pan and roast for 1 hour. Make Honey Glaze while lamb is roasting.
After lamb has spent an hour in the oven, turn heat up to 450 degrees and start glazing roast: Open oven door and, without removing lamb from oven, brush a thick layer of Honey Glaze over top of roast. Roast for another 15 to 20 minutes, brushing a layer of glaze over it every 5 minutes. Check for doneness: An instant-read thermometer inserted into middle of roast should read 135 degrees for rare, or 140 degrees for medium-rare. Remove butcher’s twine from meat and let meat rest on a cutting board for 10 minutes before slicing and serving.
Marinade
3 cups buttermilk
1 1/2 cups chopped onions
1 small knob ginger, peeled
2 garlic cloves
juice of 2 lemons
2 teaspoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons fennel seeds
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
For the Marinade
The day before you plan to serve the lamb, combine all marinade ingredients in a blender and blend on medium speed until well combined.
Honey Glaze
3/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
For the Honey Glaze
Combine all ingredients in a bowl and whisk to blend. Reserve.
Photography by Grant Cornett
Yield: 6 to 8 servings (or 4, with leftovers for sandwiches the next day)
1 5–6 pound boneless lamb leg roast, rolled and tied in butcher’s twine
Marinade (recipe included)
2 tablespoons olive oil
2 teaspoons sea salt
Honey Glaze (recipe included)
The day before you plan to serve the lamb, place lamb leg in a gallon-size resealable plastic bag, pour Marinade into bag, and seal. (Place the first bag into a second bag in case the first bag leaks.) Marinate in the refrigerator overnight.
The next day, preheat the oven to 325 degrees. Remove lamb leg from bag and rinse thoroughly under cold running water; discard Marinade. Pat lamb dry. Brush all over with olive oil and sprinkle with sea salt. Place in a roasting pan and roast for 1 hour. Make Honey Glaze while lamb is roasting.
After lamb has spent an hour in the oven, turn heat up to 450 degrees and start glazing roast: Open oven door and, without removing lamb from oven, brush a thick layer of Honey Glaze over top of roast. Roast for another 15 to 20 minutes, brushing a layer of glaze over it every 5 minutes. Check for doneness: An instant-read thermometer inserted into middle of roast should read 135 degrees for rare, or 140 degrees for medium-rare. Remove butcher’s twine from meat and let meat rest on a cutting board for 10 minutes before slicing and serving.
Marinade
3 cups buttermilk
1 1/2 cups chopped onions
1 small knob ginger, peeled
2 garlic cloves
juice of 2 lemons
2 teaspoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons fennel seeds
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
For the Marinade
The day before you plan to serve the lamb, combine all marinade ingredients in a blender and blend on medium speed until well combined.
Honey Glaze
3/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
For the Honey Glaze
Combine all ingredients in a bowl and whisk to blend. Reserve.