Ingredients
7 to 8 pound leg of lamb (have your butcher remove the thighbone but leave the shin)4 cloves garlic, chopped 3 Tbsp fresh rosemary 3 Tbsp fresh cilantro 3 cardamom pods, ground 3 cloves, ground 1/2 tsp cinnamon, ground 1 tsp white pepper, ground 3 Tbsp extra virgin olive oil Kosher salt and freshly ground black pepper 2 cups stout 1/2 cup honey 1 tsp juniper berries, crushed 2 bay leaves 1 onion, sliced 10 baby carrots
Directions
- Preheat oven to 375°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 stout, 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°F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 - 135°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.
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