Leg of Lamb with Mashed Potatoes

Name: Leg of Lamb with Mashed Potatoes
Prep time: 3 h
Cook time: 4 h
Total time: 7 h
Yield: 10 people
Ingredients: 10 pound lamb; 1 head garlic; 3 Tablespoons salt; 3 Tablespoons black pepper; 1 Tablespoon allspice; 1 tablespoon Garam Masala Spice; 2 Tablespoons oregano; 1 Tablespoon chili powder; 1 Tablespoon onion powder; 1 tablespoon garlic powder; 1/4 cup honey mustard; 1/3 cup ketchup; 1/4 cup vinegar; 1/4 cup toasted pine nuts; 1/3 cup pomegranate arils; 3 tablespoons Parsley leaves chopped

User Reviews

4.9

27 reviews

Excellent

Prep Time
3 hrs
Cook Time
4 hrs
Additional Time
20 mins
Total Time
7 hrs
Servings
10 people
Calories
53 kcal
Course
Main Course
Cuisine
Mediterranean, American

Leg of Lamb with Mashed Potatoes

Quade Maldonado

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If comfort food could speak, it would tell you to make this Leg of Lamb with Mashed Potatoes! It’s pure comfort love! Plus it’s a show stopper at your Holiday Dinner table or any dinner table!

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Ingredients

Servings

10 pound lamb whole leg, trimmed with about 20% fat on
1 head garlic peeled and left whole
3 Tablespoons salt I use Pink Himalayan
3 Tablespoons black pepper
1 Tablespoon allspice
1 tablespoon Garam Masala Spice
2 Tablespoons oregano
1 Tablespoon chili powder
1 Tablespoon onion powder
1 tablespoon garlic powder
1/4 cup honey mustard
1/3 cup ketchup
1/4 cup vinegar any type

Sprinkle:

1/4 cup toasted pine nuts
1/3 cup pomegranate arils
3 tablespoons Parsley leaves chopped

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Notes

-Always always always pick American lamb for BEST taste and quality. -Trim the lamb but keep some fat, at least 15%. -Infuse the meat with the whole garlic cloves slits and add in whole spice such as cardamom, or herbs if you like. -Always use a balanced marinade, and don’t be shy with spice. Lamb has so much flavor and it can take up so much more. Never keep lamb bland! :) -Wrapping the lamb helps keep the juices in and concentrates the flavor of roasting, plus it creates a sauce for drizzling once it’s done. The sauce is like Gold! -Roasting time is anywhere between 1.5 hours and unto 5 hours. It may sound like a lot, but roasting a leg of lamb till it’s tender and fall of the bone is one of life’s greatest pleasures! Try it and then experiment with other levels of done-ness. -Make ahead: This leg of lamb is great to make ahead and then simply wrap it in a foodsaver in your freezer with the juices wrapped separately. You can freeze it for up to 3 months and simply reheat it at 375 for an extra hour, covered. -Or, you can marinade the lamb overnight and start roasting the day you’ll be serving it. The oven does all the work, so you can finis off the rest of your dinner prep. -Finally, the best tip I can give is: You Can Do This!! I promise :)