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Onion- and Saffron-Roasted Lamb

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  • 1 large yellow onion, peeled
  • 1 large pinch saffron threads
  • 2–2 1⁄2-lb. boneless leg of lamb
  • 1 tsp. ground sumac
Servings: 4

  1. Grate onion or purée in a food processor. Put onions into a fine sieve and press onions with the back of a wooden spoon to strain the onion juice into a large nonreactive dish. Discard solids and set juice aside.
  2. Toast saffron in a small skillet over high heat for 1 minute. Crumble toasted saffron into onion juice in dish and stir until juice turns golden. Put lamb into dish and turn to coat well. Cover tightly with plastic wrap and marinate in the refrigerator at least 8 hours, turning and basting several times.
  3. Preheat oven to 350°. Roll up and firmly tie lamb with kitchen twine and put on a rack in a roasting pan. Roast for 30–45 minutes, or until the internal temperature on a meat thermometer reaches 120° for rare or 130° for medium-rare. Remove from the oven and allow the lamb to rest 15 minutes.
  4. Sprinkle lamb with sumac, then slice, discarding twine. Serve garnished with chopped fresh mint, cilantro, and scallions, if you like.

Estimated Nutrient Breakdown:

Calories: 2,198.91
Weight: 1,172.44g
Total Fat: 147.63g
Saturated Fat: 63.50g
Trans-Fat: g
Monounsaturated Fat: 60.39g
Polyunsaturated Fat: 11.91g
Protein: 190.37g

Cholesterol: 694.00g
Sodium: 588.35g
Calcium: 118.87g
Magnesium: 262.82g
Potassium: 2,889.30g
Iron: 17.81g
Zink: 35.31g
Phosphorus: 1,834.93

Vit A: 37.47
Vit B1: 1.40
Vit B2: 2.51
Vit B3: 64.12
Vit B6: 1.76
Vit B12: 25.92
Vit D: 0.00
Vit E: 0.00
Vit K1: 2.05


Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive, Low-Carb
Notes: I be wild about plugins, because they are beautiful!

Author: Saveur
Tags: Wild Food Box

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