Roast Leg of Lamb

Name: Roast Leg of Lamb (Fakhed Ghannem (fakh-eid ghun-num))
Yield: Serves 6 to 8
Cuisine: Lebanese
Ingredients: 1 (4–4½-pound) boneless leg of lamb; 1 teaspoon and 1 teaspoon kosher salt, divided; ¼ teaspoon ground cinnamon; Kitchen twine; ½ teaspoon ground allspice; 4 tablespoons finely minced garlic; 2 tablespoons balsamic vinegar; 2 tablespoons Dijon mustard; ¼ cup ketchup; ½ teaspoon table-grind black pepper; ¾ cup finely minced yellow onion; ¼ cup yogurt; 1 teaspoon lemon zest; 2 tablespoons freshly squeezed lemon juice; 2 cups boiling water

Fakhed Ghannem (fakh-eid ghun-num)

Preparation info

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

The aroma of herbs and spices that fills the air while this marinated leg of lamb is roasting will entice you to take a bite before it’s done. A favorite around the holidays, this makes an excellent centerpiece for any occasion.

Ingredients

For the Lamb

4 tablespoons finely minced garlic
¾ cup finely minced yellow onion
¼

Asia
Lebanon
Main course
Mediterranean
Spicy

Method

Prepare Ahead

You can marinate the leg of lamb 1 day in advance. The leg can be roasted 4 to 5 hours in advance; however, it is best right out of the oven. Serve as directed.