2 garlic cloves, sliced into thin slivers

1/4 C. Preserved Lemons pulp

2 T. extra-virgin olive oil

1 tsp. ground cumin

8 celery stalks, cut into 2-inch pieces

Freshly ground pepper to taste

Fresh mint leaves

Cumin

Salt for serving

 

Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside.   In a medium bowl, blend the lemon pulp, olive oil, and cumin. With your fingers, spread the paste over the leg of lamb. Completely cover the bottom of a large baking dish with the celery. Set the lamb on top. Sprinkle with pepper.  Insert a meat thermometer into the leg of lamb, taking care it doesn’t come into contact with bone or fat. Bake on the center rack until a crust forms, 12 to 15 minutes. Reduce the heat to 350 degrees F. Continue baking until the thermometer registers 165 degrees to 175 degrees F, 1-1/2 to 1-3/4 hours.   Remove the lamb from the oven and let stand for 10 to 15 minutes before slicing. To serve, place the lamb slices on a bed of mint leaves. Surround with the braised celery. Serve the pan juices in a separate bowl. Place saucers filled with cumin and salt around the table for dipping.

 

 

Yield:

Calories:

Fat:

Fiber: