Caribbean Roast Lamb

"The smell of rosemary, garlic, and citrus drifting through the warm Shuswap air… to me, that’s summer.

Summer means unforgettable days at the lake, exploring BC’s most vibrant trails, and enjoying amazing live music at Roots and Blues and Wednesdays on the Wharf . Most importantly, it means Shuswap fruit and berries are back in full swing. For this dish, I prepared a beautiful leg of lamb - full of bright Caribbean summer flavours but served in the classic Sunday roast style I grew up loving." - excerpt from "A Shuswap Summer Feast" blog post.

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Ingredients

• 1 (3–5 lb) leg of lamb, bone-in, frenched, tied, aitch bone removed

• 1 tbsp paprika

• 1 tsp black pepper

• 1 lemon, zested

• 1 tsp coriander

• 1 tbsp salt

• 125 ml sofrito (or Cecelia's Herbaceous Fusion)

• 7 garlic cloves

• Olive oil

Method

• Remove from fridge 1 hour before cooking. Preheat oven to 350°F.

• With a paring knife, poke holes in the lamb and insert peeled garlic cloves deep into the meat.

• Mix spices in a bowl, drizzle olive oil over lamb, and rub spice blend over all meat except the bone.

• Cover generously with sofrito. Place on a wire rack uncovered and marinate 3–24 hours.

Notes

• Roast until internal temp reaches 57°C (about 1–1.5 hours).

• Rest 15–30 minutes before carving.