Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde

By MiNDFOOD

Sticky Slow-Cooked Boneless Leg of Lamb with Mojo Verde
Indulgently roasted for four and a half hours after being rubbed with vinegar, honey, sugar, tomato paste and paprika, this lamb is mouth-wateringly irresistible. Serve with a vibrant mojo verde and lemon wedges. You can also use this as a master recipe to make delicious lamb and manchego croquettes, or spiced lamb pancakes with labne.

 

Serves 6

 

Ingredients:

  • 2kg boneless leg of lamb, butterflied at room temperature
  • 4 cloves garlic, halved
  • ¼ cup sherry vinegar
  • 2 tbsp honey
  • ¼ cup firmly packed brown sugar
  • 1 tbsp tomato paste
  • 2 tsp smoked paprika
  • Lemon wedges, to serve

For the mojo verde:

  • 1 long green chilli, seeds removed and chopped
  • Parsley and coriander leaves, 1 cup each
  • 1 small clove garlic
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil

 

Method:

  1. Preheat oven to 180°C (160°C fan forced). Using a small knife, cut 8 x 2cm-deep incisions into the lamb. Press the halved garlic clove into each one.
  2. Place the lamb in a deep roasting tray. Combine the vinegar, honey, sugar, tomato paste and paprika. Rub over the lamb, add 1½ cups water to the base of the pan. Cover with baking paper and foil and roast for 4 hours. Remove the foil and roast for a further 30 minutes, or until the lamb is golden and tender.
  3. Meanwhile, to make the mojo verde, combine green chilli, parsley, coriander, garlic and vinegar in a small blender or food processor; blend until smooth. Add the oil and blend to combine. Season with salt and pepper and serve with lemon wedges.

 

To freeze:

Lamb can be frozen whole, or shredded. Place in an airtight container or freezer bag and freeze for 2 months. Thaw in the refrigerator for 1-2 hours. Pour the pan juices into a small container and freeze separately. These are perfect to use when reheating the lamb to maintain moisture and add flavour.

To reheat:

For whole leg of lamb, place in a large baking tray with ½ cup water. Cover with foil and place in an oven preheated to 160°C (140°C fan forced) for 30 minutes or until heated through. For shredded lamb, reheat in the microwave (heating on high for 1-2-minute intervals, stirring until heated through). Or reheat in a small baking tray, covered with foil in a preheated 160°C (140°C fan forced) oven for 20 minutes, until heated through.

 

Smart Tip:

Mojo verde can be frozen in small airtight containers for 8 weeks. Cover with a thin layer of olive oil to avoid the sauce discolouring/keep its vibrant green colour. Thaw in the refrigerator and use within 2 days.

 

Use this slow-cooked lamb and mojo verde as the master recipe for irresistible lamb and manchego croquettes, or spiced lamb pancakes. Click images below for recipes:

Lamb & Manchego Croquettes with Mojo Verde

Spiced Lamb Pancakes with Labne & Pickled Chilli

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