READY IN: 2hrs 15mins


  • 5lbsleg of lamb
  • 1largewhite onion, chopped
  • 2cupslow sodium chicken broth
  • 1tablespooncornstarch (mixed with 1/2 cup water)
  • 14 cuppomegranate molasses
  • 3tablespoonshoney
  • 3tablespoonsolive oil
  • 2tablespoonslemon juice
  • 5garlic cloves, pressed
  • 1tablespoonras el hanout spice mix
  • 1tablespoondried rosemary
  • 14 teaspoonsea salt, ground
  • 12 teaspoonblack pepper

  • Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
  • To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
  • Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
  • If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
  • Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
  • TEMPERATURE CHART (internal temperature)+.
  • Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
  • Medium= between 150ºF to 160ºF which is about 25 minutes per pound.
  • Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
  • Well-done = 170ºF + which is about 35 minutes per pound.
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