Doc LOVES to cook. And he truly loves making foods that taste good. While he’s a stickler for using the best ingredients, he’s adamant on not being complicated either. For him, this lamb roast is one of those recipes!! (Quick ingredient list below)
- 1 Tbsp Cayenne
- 1 Tbsp Ground Cloves
- 1 Tbsp Paprika
- 1 Tbsp Salt
- 1 Tbsp Cinnamon
- 1 Tbsp Fennel Seeds
- 1 Tbsp Tumeric
- 3-5 Cinnamon sticks
- Sprigs of Rosemary to go with cinnamon sticks
- Sprigs of Thyme to go with cinnamon sticks
- 1 or 2 legs of lamb (4-5 lb each, we do bone-in/semi-boneless)
- carrots, onions & celery
Gordon makes this look easy, and honestly, its harder for me to write down the ingredients as fast as he puts them out there!! And completely ignore the comment on not needing all the spices, because once you’ve done this whole, you realize how necessary the spices are. Also, the spice level is intense, but not overly hot, as long as you mix the spices together well.
Simply follow the video, use a digital thermometer to monitor your internal temperature (we go for medium rare, pulling the roast around 135-140˚F, and letting carry-over heating get you to perfect medium rare), let the roast rest for about 10 minutes before cutting (there’s the carry-over time!!), and enjoy!
For us, any time we see a good price on a leg of lamb, this is what’s for dinner!!