"It's okay, I'll make lamb..."
(a quote from My Big Fat Greek Wedding the movie)
Last year I created this Spring Holiday recipe for True Aussie Beef & Lamb, and this year I'm making it again, but making a smaller portion for just me, my husband and 3 girls. Unfortunately our holiday will be a Zoom session with our family, so I wanted to make something SUPER flavorful and delicious.
Grilled and braised Mediterranean leg of Aussie lamb with roasted potatoes, blistered tomatoes and a coconut avocado tzatziki! Yum!
Marinade/Rub: ¼ cup olive oil 3 shallots 2 lemons (rind and juice) 6 cloves of garlic 2 tablespoons pink Himalayan salt 1 tablespoon cumin 1 teaspoon pepper 1 teaspoon coriander
Braising liquid: ½ of marinade 4 cups veggie broth 4 cups wine
Lamb: 5-6 pound Australian leg of lamb trimmed and tied 1 tablespoon cumin seeds 2 cinnamon sticks 5 sprigs fresh rosemary 5 pounds organic gold boiler potatoes 1 package Campari tomatoes 5 cloves garlic Olive oil Parchment lined aluminum foil Salt & pepper
Tzaziki: 1 ripe avocado 1 lemon juice 6 ounces (2 containers) coconut yogurt, plain ½ Kirby cucumber (small), seeded and chopped 3-4 tablespoons fresh dill OR mint, washed and thick stems removed 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon pepper
METHOD To prep: Use ½ of marinade to rub on lamb (score thick fat areas first). Leave out at room temperature for 1 hour with marinade/rub.
For the lamb: Grill lamb on high heat to sear – 5 minutes per side. Preheat oven to 300 degrees. Heat roasting pan over stove. Drizzle with olive oil and toast cumin seeds until they pop. Add in garlic, 2 cinnamon sticks, and move to outer edges. Place lamb, fat side up, in roasting pan. Pour in braising liquid, add sprigs of rosemary, and bring to a boil. Remove from heat and cover tightly with parchment lined aluminum foil. Place in oven for 4 hours. Wash tomatoes and leave whole. Rise potatoes and cut in half. In a large bowl, toss with oil and salt and pepper.
For tzaziki: blend together necessary ingredients. At 4 hour mark, flip lamb leg, remove any burnt rosemary, and add potatoes and tomatoes to the pan. Cover and cook for 45-60 more minutes, until tomatoes are blistered and potatoes are cooked. Transfer lamb to platter, then surround with potatoes and tomatoes using slotted spoon. Strain juice from pan into a small pot and simmer over low heat until reduced, about 6-7 minutes. Spoon the reduced sauce over lamb. Garnish platter with dill. Slice/pull lamb and serve over tomatoes and potatoes with tzatziki sauce.
Happy Holidays! Stay safe and be WELL :)