5 pounds leg of lamb, preferably bone-in
4 cloves garlic, peeled
1 teaspoon sea salt
2 tablespoons olive oil
½ cup toasted pine nuts
1⁄3 cup toasted breadcrumbs, finely ground
2 tablespoons fresh Syrian oregano or any oregano
4 tablespoons pomegranate molasses
2 tablespoons local honey
½ cup water or pomegranate juice
First crush the garlic with a mortar and pestle into a smooth paste. Add 1 tablespoon of the olive oil and the 1 teaspoon sea salt to the garlic paste and mix together in a small bowl. Rub the paste over the lamb and leave to rest at room temperature for 1½ hours.
When ready to cook, preheat oven to 450°.
While the oven is preheating, put the toasted pine nuts, breadcrumbs, oregano and the remaining tablespoon of olive oil in a food processor (or you can do it with a mortar and pestle if you want to take your time) and pulse a few times to combine. Lay the mixture out onto a baking tray and roll the lamb until it is coated on all sides. Place the lamb in a roasting tray and roast for 15 minutes at 450°. Then lower the temperature to … Read More