Ingredients
- 1-1/2 lbs leg of lamb top round, room temperature
- 1 large clove of garlic, finely slivered
- 2 tablespoons olive oil, divided use
- 2 teaspoons kosher salt
- 1 teaspoon coarsely cracked black pepper
- 1 cup strong coffee
- 1 teaspoon sugar (optional)
- 2 teaspoons pomegranate molasses
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons orange juice
- Salt and pepper to taste
- 1/4 cup heavy cream or half-and-half
Directions
1) Preheat oven to 350 degrees F.
2) Cut slits into top of leg of lamb with knife tip and insert garlic slivers into them. Rub outside of leg of lamb roast with 1 teaspoon olive oil. Cover top surface of leg of lamb with 1 teaspoon salt and 1/2 teaspoon pepper.
3) Heat a cast iron skillet over medium heat until very hot. Add reserved olive. Place leg of lamb, seasoned side down, into skillet and cook until browned, about 3 minutes. Sprinkle exposed leg of lamb surface with reserved salt and pepper before turning. Turn and cook leg of lamb for an additional 3 minutes. Transfer skillet to oven and cook for about 15-20 minute, or until an instant read thermometer reads 145 degrees. Remove leg of lamb from oven, transfer leg of lamb roast to a serving platter and tent with foil. Let leg of lamb sit for 20 minutes.
4) Deglaze skillet with 1 cup strong coffee. Add sugar, molasses, orange zest and juice and boil rapidly to reduce by half. Add cream and any accumulated meat juices. Adjust seasoning if necessary. Keep warm.
5) Cut leg of lamb into thin slices and serve with sauce. This leg of lamb recipe yields 4 servings.