Leg of Lamb

If there’s a leg of lamb cooking in your oven chances are you’re in for a good night with friends and family, as this festive dish usually brings forth a celebration, a gathering – the perfect centerpiece for a feast!

Traditionally cooked for special occasions such as births, weddings, the return of a family member, religious holidays such as Passover, Easter and Eid al-Adha ( Festival of Sacrifice), etc. – whatever the occasion may be, if there’s a leg of lamb involved, you can be sure that signifies an important event.

The religious significance of lamb began in the Old Testament. In Genesis 22, when God asked Abraham to sacrifice his son, Abraham obediently obeyed God and made his preparations for his sacrifice. When Isaac saw what his father was doing he asked, “The fire and wood are here, but where is the lamb for the burnt offering?” Though Abraham didn’t really want to, he was willing to do what God wanted him to do. When God saw that he was willing to obey, He told Abraham to stop. Abraham sacrificed a nearby lamb, instead. In the Old Testament, lambs were offered as a sacrifice to God to atone for their sins.

John, the author of one of the four Gospels, called Jesus the Lamb of God in John 1:29 and John 1:36. As mentioned above in the story about Abraham, sacrificing an animal, such as a lamb or a ram, was an important part of the Jewish religion. In Isaiah 53:10, the practice is referred to as a “guilt offering”. By doing this, people offered God compensation for the sins they committed. Christians, no longer need to engage in this practice because Christ died on the cross for the sins and became the sacrificial lamb. Since Pascha, or Easter, is the day when we commemorate Jesus’s sacrifice, we eat lamb in remembrance of this selfless act.

So, the slices of tender meat surrounded by a bouquet of herbs and vegetables are traditional and festive and reminiscent of an ancient tradition.

One of the most popular cuts is the leg of lamb, which suits home cooks but is rarely offered in restaurants. The leg of lamb is a centerpiece for a celebration and commands attention… and your appetite, of course.

Preparation

In addition to a leg of lamb, we need a large roasting pan, homemade rub, a dozen garlic cloves to insert and a bunch of rosemary and other herbs of choice.

Keep it simple – trust the taste of the lamb! Do not overpower that taste with extra ingredients.

Let’s start with the rub: 2 tsp of freshly ground black peppercorns, 3 tbs of sweet paprika, 1/2 tsp of nutmeg, 1 tsp of cumin, 2 ½ tsp of sea salt, 3 cloves of crushed garlic and 2 tsp of rosemary. Stir all the ingredients.

Place the lamb on a roasting pan. Make a few slits through the fat in the leg to allow the rub to penetrate.

Using a sharp knife, pierce meat about an inch deep and insert slivers of garlic in each hole.

Rub the mixture all over the lamb. Use your hands to massage the meat well.

Lightly spray the meat with olive oil, cover with aluminum foil and leave the leg in a fridge for a couple of hours.

Preheat the oven at 400 F and put the lamb in the oven. The roasting lasts about 4 hours until the meat is completely tender, but not overcooked. Add 1/4 cup of boiling water to the pan every hour during the roasting to keep it moist. Reduce the heat to 380 F and keep the foil on during the last two hours to prevent spices from getting burnt.

When it’s done, remove it from the oven and let it stand for 10 minutes before slicing with a carving knife and serving.

Fresh cucumbers and tomatoes or green salad make good company for eating lamb, along with a nice bottle of Cabernet Sauvignon or Bordeaux to top it off.

So let us all come together, gather ‘round of our pièce de résistance, and honor an ancient tradition – let us feast!

Happy Passover! And Happy Easter!

P.S. All the food featured in this post has been prepared and photographed by me.