Beer Braised Leg of Lamb
Adapted from Tyler Florence
7 to 8 pound leg of lamb, thighbone removed, and shin bone in (have your butcher do this)
4 cloves garlic, chopped
3 tablespoon fresh rosemary
3 tablespoon fresh cilantro
3 cardamom pods, ground
3 cloves, ground
1/2 tsp cinnamon, ground
1 tsp white pepper, ground
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 cups stout beer or porter (recommended: Guinness)
1/2 cup honey (I used pomegranate molasses)
1 teaspoon juniper berries, crushed (optional, I didn’t have those)
2 bay leaves
1 onion, sliced
10 baby carrots
Preheat oven to 375 degrees F.
Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, cardamom, cinnamon, rosemary, pepper, cilantro, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Throw in sliced onions and baby carrots.
Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.