Go Back
–+ servings
Leg of Lamb With Blueberry & Juniper Berry Marinade Recipe

Leg of Lamb With Blueberry & Juniper Berry Marinade Recipe

931kcal
5 from 1 vote
Share Print
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
The Leg of Lamb With Blueberry & Juniper Berry Marinade Recipe is a culinary creation that combines the savory taste of lamb with the fruity essence of blueberries and the earthy aroma of juniper berries.
Servings 8 People
Course Main Course
Cuisine Icelandic

Ingredients

Leg of Lamb
  • 2 kg lamb Enitre Leg Fresh is best!
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
Marinade
  • 15 juniper berries coarsely ground
  • 1/2 cup blueberry jam
  • 2 tsp thyme leaves fresh
  • 1 tsp Worchestershire sauce
  • 2 tbsp honey
  • 3 tbsp gin
  • 1/2 cup olive oil
  • 1/2 tsp cinnamon ground
Gravy
  • drippings from the cooked leg of lamb
  • 2 tbsp flour
  • 2 cups lamb stock
  • 2 tbsp red wine
  • salt & pepper to taste

Equipment

  • Roasting pan
  • Saucepan
  • whisk
  • Mixing bowl
  • Basting brush
  • Carving knife and board
  • Refrigerator

Method

Preheat the oven to 350°F (175°C).
  1. a. Ensure your oven is clean and in good working order.
  2. b. Place the oven rack in the center position.
  3. c. Allow the oven to fully preheat before proceeding.
Prepare the Marinade.
  1. a. In a bowl, combine coarsely ground juniper berries, blueberry jam, fresh thyme leaves, Worcestershire sauce, honey, gin, olive oil, and ground cinnamon.
  2. b. Mix well to create the marinade.
Prepare the Leg of Lamb.
  1. a. Season the 2 kg leg of lamb with 1 tsp salt and 1 tsp freshly ground pepper.
  2. b. Place the seasoned leg of lamb in a roasting pan.
Marinate the Lamb.
  1. a. Pour the prepared marinade over the leg of lamb, ensuring it's evenly coated.
  2. b. Cover the lamb and let it marinate in the refrigerator for at least 2 hours or overnight.
Roast the Lamb.
  1. a. Remove the marinated leg of lamb from the refrigerator and let it come to room temperature.
  2. b. Preheat the oven to 350°F (175°C) if not already done.
  3. c. Place the lamb in the preheated oven and roast for approximately 1 hour and 30 minutes to 2 hours or until the internal temperature reaches your desired level of doneness.
  4. d. Baste the lamb with the marinade juices during roasting.
Prepare the Gravy.
  1. a. While the lamb is roasting, make the gravy by using the drippings from the cooked leg of lamb.
  2. b. In a saucepan, heat 2 tbsp of flour and cook until it turns golden brown.
  3. c. Gradually whisk in 2 cups of lamb stock and 2 tbsp of red wine.
  4. d. Simmer the gravy, stirring constantly, until it thickens.
  5. e. Season with salt and pepper to taste.
Rest and Carve.
  1. a. Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving.
  2. b. Carve the leg of lamb into slices and serve with the prepared gravy.

Nutrition

Calories931kcalCarbohydrates21gProtein43gFat72gSaturated Fat27gPolyunsaturated Fat6gMonounsaturated Fat34gCholesterol183mgSodium528mgPotassium588mgFiber0.5gSugar15gVitamin A26IUVitamin C3mgCalcium50mgIron4mg

Notes

Marinate the lamb for an extended period for better flavor.
Use a meat thermometer to monitor the lamb's doneness.
Ensure even coating of the marinade for a flavorful crust.
Baste the lamb during roasting to keep it moist.
Let the lamb rest before carving for juicier slices.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!