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.
Servings Prep Time
4servings 30minutes
Cook Time
70-90minutes
Servings Prep Time
4servings 30minutes
Cook Time
70-90minutes
Ingredients
Juniper Spiced Leg of Lamb
Blackberry-Corn Relish
Rainbow Chard Braised Fennel
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).
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.