TQM Holiday Leg of Lamb
Most folks will feature a roasted bird for the holidays, a meatier, fragrant meat like lamb is a delicious alternative.
Here's our recipe for the most succulent, Roasted Leg of Lamb.
5lbs Leg of Lamb
1tbsp Dijon Mustard
2 tbsp TQM North African Tagine Spice
1 tbsp Vegetable Oil
Combine Dijon mustard, TQM North African Tagine Spice and Vegetable oil and set aside. Pat dry lamb. Using a basting brush, cover entire leg of lamb with marinade and let rest refrigerated for at least 45 minutes. For best results marinate for 2-4 hours.
Place fat side up on a baking rack over a lined pan.
Heat oven to 375 and cook for 30 minutes. Reduce oven temperature to 350 and cook for an additional hour and 15 minutes or until international temperature is 135 degrees.
Remove from oven and let rest for 10 minutes then slice and serve.
Substitute North African Tajine Spice with 1tbsp chopped garlic, 1tbsp minced onion, 1tsp cumin, 1tbsp chopped cilantro, 1 tbsp chopped parsley, 1/2 tsp ground cinnamon, 1-2 tsp salt, 1/2 tsp red pepper flakes and 1 tsp chopped mint.