Addams Family Values"
Leg of Limb
The pomegranate sauce adds a fruity zest to this succulent lamb dish.
- 1/4 pound dried apricots
- 1/4 pound dried cherries
- 2 cups pomegranate juice
- 1 cup beef stock
- 2 tablespoons chopped shallots
Leg of Limb
- 1 tablespoon kosher salt
- 4 tablespoons chopped fresh mint, plus more for garnish
- 2 tablespoons chopped garlic
- 1/2 teaspoon cayenne
- 2 teaspoons ground cumin seed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup extra virgin olive oil plus more for sauteing
- 1 boneless, 4-5 lb. half leg of lamb, trimmed and butterflied (ask your butcher)
- 1/4 cup toasted pine nuts
1. Adjust oven rack to the lower third of the oven. Preheat oven to 425°F.
2. Combine apricots, cherries, pomegranate juice, half the beef stock and shallots in a medium saucepan over medium-high heat. Bring to a boil; remove from heat and allow fruit to soak in the warm liquid for 20 minutes. Transfer fruit and liquid to a blender. Puree and return to saucepan and keep warm,
3. Combine following nine ingredients in a mixing bowl (salt through olive oil), add 1/4-cup of the apricot-cherry puree and mix well.
4. Lay the lamb cut-side up on a clean work surface and spread all but 2 tablespoons of the mixture evenly over the meat, leaving a 1" border. Starting with the closest edge, roll the lamb tightly away from you. Tie with butchers twine and rub the remaining seasoning mixture all over the outside of the meat.
5. Heat a large, heavy skillet over medium-high heat until quite hot. Add olive oil and sear the lamb on all sides and on the ends. Transfer to a rack over a roasting pan and roast 30 minutes, and then reduce heat to 325° and continue roasting until an instant read thermometer inserted in the center of the leg registers 130°F. Baste occasionally with apricot-cherry sauce.
6. Tent loosely with foil and rest for 5 minutes before removing twine; slicing and serving with warm apricot-cherry sauce. Garnish with mint and toasted pine nuts.