Levantine-style Roasted Lamb

Ingredients

In this Levantine adaptation, the traditional Norwegian Påskelam is transformed by incorporating Levantine flavors and spices. The original dish typically features lamb seasoned with salt and pepper and roasted to perfection. However, in this recipe, we enhance the flavors by marinating the lamb in za'atar, a popular Middle Eastern spice blend, along with garlic, lemon juice, and olive oil. This infusion of Levantine flavors gives the dish a unique twist and transports your taste buds to the vibrant culinary world of the Levant. We alse have the original recipe for Påskelam, so you can check it out.

• 1 leg of lamb, bone-in (2 kg / 4.4 lbs) 1 leg of lamb, bone-in (2 kg / 4.4 lbs)
• 4 tablespoons za'atar 4 tablespoons za'atar
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 2 lemons Juice of 2 lemons
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the za'atar, minced garlic, lemon juice, olive oil, salt, and pepper.
3. 3.
   Place the leg of lamb in a roasting pan and rub the za'atar mixture all over the lamb, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes.
6. 6.
   Roast the lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
7. 7.
   Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
8. 8.
   Slice the lamb and serve it with your choice of side dishes.

Treat your ingredients with care...

• Za'atar — If you can't find za'atar spice blend, you can make your own by combining equal parts dried thyme, sesame seeds, sumac, and a pinch of salt.

Tips & Tricks

• For an extra burst of flavor, rub the lamb with the za'atar mixture the night before and let it marinate in the refrigerator overnight.
• To achieve a crispy crust, remove the foil during the last 30 minutes of roasting.
• Serve the lamb with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs, such as parsley or mint, for added freshness.

Serving advice

Serve the roasted lamb as the centerpiece of a festive Levantine-inspired meal. Accompany it with traditional Middle Eastern sides like hummus, tabbouleh, roasted vegetables, and warm pita bread. Garnish with fresh herbs and a squeeze of lemon juice for a vibrant and refreshing touch.

Presentation advice

Present the sliced roasted lamb on a large platter, garnished with fresh herbs and lemon wedges. Arrange the side dishes around the lamb, creating an inviting and colorful spread. Consider using traditional Levantine serving dishes or decorative plates to enhance the visual appeal.