Hibiscus-Marinated Leg of Lamb

Name: Hibiscus-Marinated Leg of Lamb
Prep time: 15 h
Cook time: 15 h
Total time: 15 h
Yield: 8
Cuisine: Global
Ingredients: 10 black peppercorns, coarsely cracked; 3 larges garlic cloves, peeled and smashed; 43 grams cup dried nontoxic and organic hibiscus flowers or 20 bags Red Zinger tea leaves (1 box), removed from bags; 3 kilograms leg of lamb, with aitch bone (rump bone) removed by butcher; 2 Tbsps olive oil; 1 Tbsp red currant jelly; 59 milliliters sugar; 2 Tbsps cold unsalted butter, cut into pieces; 946 milliliters water

Hibiscus-Marinated Leg of Lamb is a gluten free main course. One serving contains 365 calories, 44g of protein, and 16g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of leg of lamb, garlic cloves, currant jelly, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 15 hours.

Instructions

Bring water to a boil with garlic and peppercorns.

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Peppercorns

Garlic

Water

Add hibiscus flowers and gently simmer 5 minutes.

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Hibiscus

Remove from heat and let marinade steep 30 minutes.

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Marinade

Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids.

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Marinade

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Sieve

Bowl

Add sugar, stirring until dissolved, and chill until cold.

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Sugar

Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.

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Marinade

Lamb

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Ziploc Bags

Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.

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Salt And Pepper

Dry Seasoning Rub

Lamb

Cooking Oil

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Roasting Pan

Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.

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Bone

Lamb

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Kitchen Thermometer

Oven

Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).

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Lamb

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Aluminum Foil

While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.

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Marinade

Lamb

Equipment you will use

Roasting Pan

Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste.

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Salt And Pepper

Jelly