Muy Malbec

I love this dish. The apricots bring out the lamb flavor without seeming over powering. This looks fantastic on the platter  so would be great for your next dinner party.  I like to pair this with a light couscous salad and the Melipal Malbec Reserve (more on that in a later post).

INGREDIENTS

1 boneless leg of lamb butterflied and trimmed (4-5 pounds)
1 tbsp. coarse kosher salt
1/2 cup olive oil
1 large onion roughly chopped
5 cloves garlic roughly chopped
1 – 1/2 cups dried apricot halves
2 tbsp. ras el hanout (a Moroccan spice mix found at specialty grocers or mix your own, see note below)

DIRECTIONS

1.  Unfold lamb, rinse and pat dry. Slash 1/2 inch deep cuts about 1 inch apart all over both sides of lamb.  Season all over with 1 – 1/2 tsp. salt. Put in baking dish large enough to hold meat when unfolded.

2.  Pour 1/2 cup water and 1/2 cup olive oil into blender with onions, garlic, ras el hanout and 1 – 1/2 tsp. salt. Pulse to blend into a loose paste and pour over lamb. Cover and refrigerate at least 6 hours or over night.

3. Preheat oven to 325. Wipe marinade off lamb and arrange apricot halves in single layer over meat. Roll meat up and tie tightly with kitchen twine.  Brush outside of lamb with olive oil. Roast in oven on a rack over a roasting pan for about 2 – 1/2 hours.  Oven’s vary so test temperature at around 2 hours.  Temperature should be at least 140 for medium-rare. Remove from oven and let rest 15 minutes. Slice and serve.

Note:  To make your own ras el hanout whisk together 1 tsp. each of ground cardamon, coriander, ginger and tumeric; 1/2 tsp. each freshly ground black pepper, cinnamon, nutmeg, and saffron (optional); and 1/4 tsp. each of ground allspice, cloves, and mace.