Recipe: Persian Party Lamb (Aruba Party Food)

Persian Party Lamb
Source: from Aruba Cooks by Linda H. Shapiro, published in 1997,
Serves 8-10

6 - 7 1/2 pound leg of lamb, boned and de-fatted
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon dried dill weed
1 tablespoon crushed rosemary
juice of 2 -3 fresh lemons
1/4 cup safflower or olive oil
freshly ground black pepper, to taste
1/2 pound Del Monte pitted prunes
1/2 pound Del Monte dried apricots
juice and rind of 1 lemon
juice and rind of 1 orange
1/2 cinnamon stick
3 - 4 cardamon seeds
water
dark brown sugar

In small bowl, mix together cumin, cinnamon, cloves, dill, rosemary, lemon juice, oil, and freshly ground pepper. Place lamb in roasting pan and rub on all sides with spice mixture. Cover and marinate in refrigerator overnight. Re-shape lamb into leg shape and place on rack roasting pan.

Roast in 350 oven for 45 - 60 minutes, depending on desired degree of doneness. While lamb is roasting, place prunes, apricots, juice and rind of lemon and orange, cinnamon stick and cardamon seeds in saucepan. Cover with water and bring to a boil. Lower heat and simmer until liquid has been adsorbed.

Place prunes and apricots over the outside of the cooked lamb and sprinkle with brown sugar. Return to 425 oven for about 5 minutes to glaze.

Serve with rice or kasha and a cool cucumber-yogurt salad.