Mezze on the River’s Roasted Leg of Lamb is created by Executive Chef Antelmo Ambrosio for the Manhattan eatery. The rich dish pairs with a side of lemon potatoes and Persian cucumber-mint salad — a classic winter plate with Mediterranean flare.
Ingredients
• 1 piece leg of boneless lamb (6-7 pounds)
• 2 cups of fresh orange juice
• Zest and juice of 2 lemons
• Zest of 2 oranges
• 10 mint sprigs (leaves only)
• 2 tablespoons of brown sugar
• 2 tablespoons of whole coriander seeds
• 2 teaspoons of finely chopped garlic cloves
• 2 teaspoons of ground cinnamon
• 2 teaspoons of ground cloves
• ½ teaspoon of kosher salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of dry oregano
• 4 tablespoons of honey
Method
1. In a blender, mix all of the citrus and spices until they form a well-combined seasoning mix and set it aside
2. Preheat your oven to 350 F
3. Remove the extra fat from the leg of lamb, and tie it with some butcher twine
4. Season the leg of lamb with salt and pepper all over the meat
5. Rub the citrus and spice condiment seasoning all over the meat, let it rest for 30 min at room temperature
6. Place it on a baking pan and roast it in the middle of the oven for about 1.5 hours until medium rare; the thermometer will read 130F to 140F, then transfer it to a cutting board and let it rest for 15 min before slicing to serve!