Lamb Roast w/ Olive-Wine Sauce and chickpea salad

So I've been really into Greek food lately. I don't know what it is but I want all things Greek. I've never attempted to make lamb in my life but finally decided that it can't be that hard. Well it wasn't. The most work put in was the Olive-Wine sauce, which by the way you could totally forgo. Just top with your favorite hummus, tzatziki or baba ganoush (which I totally tried and it was ridiculous). The chickpea salad is super simple and can last you for a couple of days, which is so nice and an excellent time saver! If you have the time, I would definitely recommend making the olive wine sauce and the chickpea salad the day before. It tastes more amazing the next day, PROMISE!


Lamb roast - 3/4 tsp. garlic powder 3/4 tsp. ground cumin 3/4 tsp. ground coriander 3/4 tsp. black pepper 1/2 tsp. salt 1/2 tsp. cinnamon 1 1/2 lb. boneless leg of lamb roast 1 T. olive oil 1 T. chopped thyme 2 dates, pitted and chopped 1 shallots, minced 3/4 c. pinot noir 1 1/2c. unsalted beef stock 1/4 c. black olives, chopped 1 1/2 T. lime juice 1 T. honey

Chickpea salad - 1 can of chickpeas 1 yellow pepper 1 orange pepper 12 cherry tomatoes quartered 1/2 of a medium purple onion, chopped 1 english cucumber, chopped 1 can of black olives halved juice of one lemon 2 garlic cloves minced 1 T. dijon mustard 2 T. olive oil 2 tsp. oregano 1 T. parsley large pinch of red pepper flakes pinch of salt 1 tsp. honey 5 grinds of black pepper


For Lamb: Preheat oven to 425.

Combine the first 6 ingredients and rub all over the lamb.

In the roasting pan add about a 1/2 c. of beef stock. Add the roast to a roasting pan.

Place in the oven and roast for 30 minutes, or until a meat thermometer registers to 130. (I would highly recommend using a meat thermometer, because there is no guessing and wondering if it's done or not). Remove the lamb from the oven and let it stand at room temperature for 20 minutes. Cut across the grain into thin slices.

Heat a pan over medium high heat and add a T. of olive oil, thyme, dates and shallot and saute about 2 minutes until tender. Add the wine and cook down until reduced and syrupy. Add the stock and simer till reduced again. Stir in the olives, lime juice and honey. Cook until slightly thickened. Serve the sauce over the lamb.

Chickpea salad: Combine the first 7 ingredients in a mixing bowl and toss to combine. In a small mixing bowl add the garlic, salt, pepper, red pepper flakes, parsley, oregano, dijon mustard, honey and lemon juice. Stir to combine. While whisking slowly add in the olive. Once combined pour over the chickpea mixture and refrigerate for at least 30 minutes before serving.

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