Ease of Preparation: Medium.
Yield: 6-8 servings.
Ingredients:
2 sticks of licorice root, soaked in hot water for 45 minutes
1 (4lbs or 1.8kg) bone-in lamb leg
Salt and pepper
¼ cup (60ml) olive oil
4 garlic cloves, peeled and smashed
1 cup (240ml) pearl onions, peeled
1 cup (240ml) beef stock
½ cup (120ml) red wine
Method:
Preheat oven to 325 degrees.
Using a vegetable peeler or the back of a knife, gently peel away the outer layer of the licorice root, working from the middle towards the ends.
Cut roots into 1-inch pieces.
Using a knife, make shallow incisions all over the top and sides of the lamb leg.
Insert pieces of licorice in the incisions, then season lamb with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook the lamb on all sides for 4-5 minutes, or until golden brown.
Place garlic and pearl onions in the baking tray.
Remove lamb from heat and place over the pearl onions.
Place lamb in oven and cook for 90 minutes, or until internal temperature is 125-130 degrees.
Once cooked, remove lamb and pearl onions from oven and transfer to a plate.
Remove licorice root pieces from lamb, then cover lamb with aluminum foil and let rest until ready to serve.
Return the frying pan used to sear the lamb to the stove and heat over medium-high.
Add licorice root pieces and all lamb juices from the roasting pan and plate.
Bring to a boil, then add red wine and cook for 3-4 minutes or until nicely reduced.
Add beef stock, and cook for 7-8 minutes, or until nicely reduced once again.
Season sauce with salt and pepper, and serve alongside roasted lamb leg and pearl onions.
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