~moroccan Leg of Lamb~

This was one Barney Rubble leg of lamb, and I had to do it justice, so I created this boholicious rub, marinade, sauce~~~whatever you wanna call it~~~and let it bathe a while in it. I think I might have cooked it a tad bit too much~~you know, it’s hard when you’re having a dinner party, guests, and you’re trying to orchestrate everything coming out on time, then you have to take glamour food shots. I mean, yep, it takes a lot of juggling to make it all happen. Nonetheless, this leg of lamb was fabulous~~just make sure you have that meat thermometer and pay attention to when to take it out per your finished doneness~~

With the leftover lamb, I made a ~lamb stew~ and then I froze even more meat~~not sure what’s going to be created, but rest assured it’s going to be yummmmeeee! xoxo

Serves: 10+

Preheat Oven to 350

What you need:

6-8 lb boneless leg of lamb

1 tbl lemon pepper

1 tbl ground cumin

1 tbl dried mint

1 tbl dried oregano

1 tbl dried basil

½ tsp red chili pepper flakes

1 tsp sea salt

2/3 cup olive oil

4 tbl Worcestershire sauce

1 tbl mustard (your choice—I used a ‘champagne terragon’ from Saucy Mama.)

1 tbl minced garlic

¼ cup pepper jelly

½ lemon juiced and zested

What you do:

Put the leg of lamb in a large skillet. Take a sharp knife and score the top going about ¼ to ½ inch deep making a criss cross pattern In a bowl combine all the remaining ingredients and whisk together well.

Pour the sauce all over the lamb working it into the scoring. Refrigerate the meat about an hour, then take out and let it come to come to room temperature for about 30-45 minutes.

Put in a preheated 350 oven, uncovered, and cook about 20 minutes per pound cooking to desired finish using a meat thermometer. Insert into the middle of the lamb.

Rare 120-125F, Medium Rare 130-135F, Medium 140-145F, Medium Well 150-155F, Well Done 160 and above.

When the meat reaches your desired doneness, remove and let it rest about 15 minutes before slicing.