My family loves this lamb recipe and I will make it every spring for either St. Paddy’s Day (of course, we are Gleeson’s) or for a delicious Easter Dinner! Lamb makes Easter seem much more special to me. I like to make my Cauliflower Mash as the perfect side dish alongside a mixed green salad. The leftover Roasted Pepper Aioli works amazing as a spread on a leftover lamb sandwich. Yum!! Your family will love this recipe, I’m certain. If you’ve never made lamb before, give it a try this spring!
For the Moroccan Spice Blend:
1 T allspice
1 tsp. finely ground black pepper
1 ½ tsp. fennel seeds
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
¼ tsp. ground Cloves
1. Grind fennel seeds in a coffee grinder or with a mortar and pestle until finely ground. Add in other spices and blend well.
For the Roasted Pepper Aioli:
½ C walnuts
1 C avocado oil mayo
3 garlic cloves
2 red roasted bell peppers
1 small red chili
1 T coconut sugar
Juice of 1 lemon
Salt & pepper
1. Put all ingredients in food processor and process until smooth. Can be stored in the fridge for up to a week.
For the Gremolata:
5 cloves garlic
1 bunch of parsley, cilantro or mint or a combination of all three
2 T salt and pepper
1. Mince garlic, chop herbs and then mix with olive oil, salt and pepper.
For the Leg of Lamb:
1 boneless leg of lamb
Moroccan Spice Blend
Salt and pepper
1. Preheat oven to 375 degrees.
2. Put lamb in roasting pan and open up until flat.
3. Salt & Pepper the inside.
4. Layer the gremolata over the entire inside of the leg of lamb.
5. Roll lamb tightly and tie in 3 places.
6. Rub the outside of lamb with salt and Moroccan Spice Blend.
7. Put seam side down and put in the oven.
8. Roast lamb for about 1 ½ hours or until an instant-read thermometer registers 140 degrees.
9. Cover lamb with foil and let rest for 15 minutes.
10. Cut lamb against the grain and serve alongside the roasted red pepper aioli and gremolata!