Leg of Lamb with Sumac Rub

The winter months are full of family and friends gathered together. Inspired by Greek family tradition, this recipe provides warmth, rich flavors and more time to spend with loved ones. A simple Greek salad, grilled pita, tzatziki and Cabernet Sauvignon make the meal complete.

Pair with: Jordan Cabernet Sauvignon

Preparation time: 20 minutes

Cooking time: 2 hours

To make the sumac rub, combine all ingredients and pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month. This recipe will yield 1¾ cups.

Preheat oven to 400 degrees. Remove leg of lamb from refrigerator; rub with Jordan extra virgin olive oil, lemon juice and ½ cup of the Jordan Sumac Rub. Allow lamb to come to room temperature.

Place lamb on a rack in a shallow pan and roast for 30 minutes. Reduce oven to 325 degrees and roast until a meat thermometer reads 135 degrees (approximately one hour and forty five minutes).

Remove lamb from oven and allow to rest, tented with foil for 15 minutes. Accompany with a simple Greek salad, grilled eggplant, pita and tzatziki for a rustic meal.

Serves 8-10

For the Sumac Rub

¼ cup sumac
2 Tbsp garlic powder
2 Tbsp dehydrated onion
6 Tbsp kosher salt
3 ½ Tbsp Chinese dried mustard (Coleman’s may be substituted)
3 Tbsp ancho chili powder
3 ½ Tbsp demerara sugar (Turbinado or Sugar in the Raw may be substituted)
4 tsp smoked paprika
2 Tbsp black pepper, ground
2 Tbsp Turkish Aleppo pepper
2 Tbsp dry oregano
2 Tbsp coriander, toasted and ground

For the Leg of Lamb

1 leg of lamb, bone-in (7-8 pounds)
¼ cup Jordan Extra Virgin Olive Oil
½ cup fresh lemon juice
½ cup Jordan Sumac Rub (recipe above)

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Leg of Lamb with Sumac Rub

Serves 8-10