Leg of Lamb in a Blackberry Balsamic Reduction

After seeing a friend's Greek Easter celebration spread in pictures, I was inspired to make lamb. 

2-3 lbs boneless leg of lamb 
3 cloves of garlic, chopped
2 tbsp olive oil
1/3 tsp cumin
1/4 tsp cinnamon
Salt + pepper

Rub the lamb with spices, olive oil and salt. Insert garlic into inscisions (1/2 inch deep) in the lamb.

Bake covered with foil at 375 for 40 min and then uncovered for another 50-60 min. Add seasoned young potatoes into the baking sheet with the meat, if using, when you uncover the meat. 

Sauce: Reduce 1 cup of frozen blackberries, 1/2 cup water, 2 tbsp sugar, 1/2 tsp salt for about 10 min on medium heat. Add 1/4 cup of balsamic vinegar and taste (may need a bit more salt for balance). Remove from heat and add 1 tbsp of truffle oil.

Rest the meat for 15 minutes and then slice. Serve with fresh English peas, potatoes and the sauce.


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