Prep Time: 20 minutes
Cook Time: 3 Hour 30minutes
Leg of lamb (bone in) (6-8lbs.) – 1 ea
Garlic, whole – 1 Head
Garlic powder – 1 tbsp
Smoked paprika – 1 tbsp
Onions, peeled & quartered - 1 cup
Carrots, peeled and diced, large – 1 cup
Turnips, peeled and diced, large – 1 cup
Dried Apricots – 1 cup
Dried Prunes – 1 cup
Dried Dates – 1 cup
Dry white wine - 1 cup
Fresh rosemary – 3 sprigs
Fresh thyme – 8 sprigs
Cumin powder – 2 tsp
Chili powder – 1 tbsp
Bay leaves – 3 ea
Lemon – 2 ea
Extra-virgin olive oil – ½ cup
salt and pepper to taste
1. Peel the skins off the garlic clove and slice them into slivers. Stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Repeat and insert as many slivers of garlic as you can.
2. In a mixing bow, make the marinade – Olive oil, lemon juice, chili powder, cumin powder, chopped thyme, chopped rosemary, white wine, garlic powder and smoked paprika. Marinade the lamb over night.
3. Pre-heat your oven to 550F and place the rack in the middle position. Place the leg of lamb in a roasting pan. Place in your pre-heated oven and roast uncovered for about 10-15 minutes or until browned, then flip the leg and roast for another 10-15 minutes.
4. Remove the lamb from the oven and reduce the heat to 350F. Place the quartered onions, carrots, turnips, apricots, prunes and dates around the lamb, add any remaining slivers of garlic, the herb stems and the lemon peel. Add the rest of the marinade.
5. Cover and place the lamb back in the oven for 2 hours (add hot water if needed), baste the lamb once an hour. After two hours, flip the leg of lamb (add more water if necessary and adjust seasoning of liquid with salt and pepper).
6. The total cooking time for the lamb is approx. 3 hours, the leg of lamb shoulder be a deep brown and the bones will be exposed and the meat should show signs of separating from the bone.
7. Remove the lamb from the oven, baste with liquid and allow to rest.