Juniper Spiced Leg of Lamb with Blackberry-Corn Relish

Hokay so… wedding cake is finished (yay!) and on its way to Florida now! Which means two things: 1) it’s almost vacation time!!; and 2) my family gets to eat fresh, homemade food again. Not that we didn’t enjoy all that pizza. But considering how much I love to cook needless to say I’m happy to be back in the kitchen. And man, this Juniper Spiced Leg of Lamb with Blackberry-Corn Relish is the perfect meal to start off vacation.

Juniper Spiced Leg of Lamb with Fennel, Rainbow Chard, Blackberry-Corn Relish

Leg of lamb may not be the first thing you think off when thinking of summer meals. But the surprisingly moderate summer temps in New England meant I got to squeeze one last hearty roast out of my kitchen before the temps soar. Plus leg of lamb is relatively lean protein making it the best protein for those wanting something a little heartier without the residual heaviness. What I love about lamb is it has a natural essence of sweetness. That sweet, slightly gamey flavor pairs so well with the bright and sweet summer produce. And the juniper accents the blackberries and corn in this recipe beautifully.

Leg of lamb
When cooking leg of lamb, I usually buy boneless so that I can marinate the whole thing and then tie it up myself.

I hope you enjoy this Juniper Spiced Leg of Lamb with Blackberry-Corn Relish dish. Ill be on vacation for the next few weeks but dont worry! Ill be rested and ready to jump into more recipe sharing when I return. But for the time being, follow my vacay on Instagram! See you in July, folks!

Print Recipe
Juniper Spiced Leg of Lamb with Blackberry-Corn Relish
This Juniper Spiced Leg of Lamb with Blackberry-Corn Relish is a hearty blend of savory, bright, and fresh Summer flavors wrapped into one satisfying dish.
Juniper Spiced Leg of Lamb with Fennel, Rainbow Chard, Blackberry-Corn Relish
Prep Time 30 minutes
Cook Time 70-90 minutes
Servings
servings
Ingredients
Juniper Spiced Leg of Lamb
Blackberry-Corn Relish
Rainbow Chard Braised Fennel
Prep Time 30 minutes
Cook Time 70-90 minutes
Servings
servings
Ingredients
Juniper Spiced Leg of Lamb
Blackberry-Corn Relish
Rainbow Chard Braised Fennel
Juniper Spiced Leg of Lamb with Fennel, Rainbow Chard, Blackberry-Corn Relish
Instructions
Juniper Spiced Leg of Lamb
  1. Put all of the ingredients in a blender (minus the lamb and salt) and puree until it becomes a smooth paste. Rub the marinade all over the lamb, season with a generous amount of salt, and place in the fridge for a minimum of 4 hours.
  2. Roll the lamb up and tie with butchers twine.
  3. In a medium skillet, heat olive oil over high heat. Place the lamb in the skillet and sear every side until brown. Place lamb in a 450 degree preheated oven for 45-60 minutes, or until internal temperature reaches 125 degrees (medium rare). Rest lamb for 10 minutes before slicing and serving.
Blackberry-Corn Relish
  1. In a medium skillet, heat olive oil over high heat. Add in the shallot and garlic and saute for 1 minute. Add in the white wine and lemon juice and reduce by half. Add in the corn and saute for 1 minute before turning off the heat. Add in the blackberries, vinegar, and a pinch of salt (the corn should be crunchy and the blackberries should be barely warmed).
    blackberries and corn
Rainbow Chard Braised Fennel
  1. In a large skillet, heat 2 tbsp olive oil over high heat. Add in the fennel, cut side down, lower heat, and cook for 1-2 minutes. Add in the white wine, cover pan with lid, and cook for 5-7 minutes (depending on the size of the fennel). When the fennel is al dente, remove the lid, turn up the heat, and caramelize the bottom of the fennel until brown. Remove fennel from pan, season with salt, cool slightly, and cut into small wedges.
  2. In the same pan, heat 1 tbsp oil. Add in the chard stems and saute for 2 minutes. Add in the chard leaves and saute for 1 minute. Add the fennel back to the pan and stir to mix with chard. Season with salt before serving.
    Juniper Spiced Leg of Lamb with Fennel, Rainbow Chard, Blackberry-Corn Relish
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