Description
Citrus Mushroom Roast Lamb: A Flavorful Feast for Every Occasion
Ingredients
Scale
- Marinade
- ¼ cup olive oil
- 3 tablespoons honey
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 teaspoons toasted cumin seeds
- ½ teaspoon toasted fennel seeds
- 1½ teaspoons ground coriander
- ½–1 teaspoon crushed red pepper flakes
- A pinch of saffron threads soaked in 1 tablespoon hot water
- 1½ teaspoons sea salt flakes
- Freshly ground black pepper
- Lamb & Vegetables
- 1 leg of lamb
- 3 red onions, cut into wedges
- 1 whole garlic bulb, halved
- 12 ounces mushrooms, halved or thickly sliced
- 3 bay leaves
- ½ cup chicken broth
- Olive oil for drizzling
- Salt and cracked black pepper
Instructions
- Prepare the Marinade
- Mix together the olive oil, honey, lemon juice, lemon zest, garlic, cumin seeds, fennel seeds, coriander, red pepper flakes, saffron water, salt, and pepper until combined.
- Marinate the Lamb
- Coat the lamb completely with the marinade.
- Place in a non-metal dish, cover, and refrigerate overnight.
- Bring to Room Temperature
- Let the lamb sit at room temperature for 1 hour before roasting.
- Set Up the Roasting Pan
- Heat oven to 350°F (180°C).
- Spread the onions, garlic halves, mushrooms, and bay leaves across a large roasting pan.
- Drizzle with olive oil and lightly season with salt and pepper.
- First Roast
- Place the lamb on top, fat side down.
- Pour the chicken broth into the pan.
- Cover loosely with foil and roast for 2½ hours.
- Flip & Continue Roasting
- Remove the foil and turn the lamb fat side up.
- Roast uncovered for 50–60 minutes to deepen the color.
- Final Browning
- Increase the oven temperature to 425°F (220°C).
- Roast an additional 15–20 minutes until browned and crisp on top.
- Rest
- Transfer the lamb to a board, tent lightly with foil, and rest for 15 minutes.
- Mushroom Gravy
- Reduce
- Place the roasting pan on the stovetop over medium-high heat.
- Let the juices simmer until reduced and slightly thickened.
- Thicken (Optional)
- Mix together: 1 tablespoon cornstarch and 2 tablespoons cold water.
- Whisk into the hot juices and cook until glossy.
- Adjust
- Season with extra salt, pepper, or a squeeze of lemon juice.
Notes
- Use fresh ingredients for best flavor.
- Marinating overnight enhances taste.
- Allow lamb to rest before carving for juiciness.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg