Saturday, May 6, 2017

Indian Inspired Leg of Lamb

Springtime is lamb time! Mr. Awesome loves lamb, especially around Easter, and Mrs. Awesome especially loves lamb in Indian food. This recipes combines both those loves to create an Indian inspired Leg of Lamb that you could serve for Easter or Sunday dinner, but won't scare your non-Indian cuisine loving friends away. scoring the thin layer of fat with a knife and massaging the rub into the meat really helps the spice mix to penetrate and deliver flavor all the way through the roast. If you aren't comfortable boning the joint, it's an optional step and will save you the time to tie the roast once finished. As an interesting note, lamb will cook faster bone-in, so watch your internal temperature and adjust accordingly. To make this delicious Indian inspired roast leg of lamb, here's what you need:

For the Spice and Herb paste


3 Cloves of garlic
3 Tbsp. Olive oil
2 tsp. Salt
1 tsp. Ground Coriander
1 tsp. Ground Cardamom
1 Tsp. Orange Peel
3/4 tsp. Ground Ginger
1/2 tsp. Paprika
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Black Pepper
1 5-7 lb. Leg of Lamb


1. Place all of the ingredients for the spice and herb paste into a blender or food processor and blend until smooth. 

2. Preheat the oven to 325 degrees Fahrenheit. 

3. Using a boning knife, remove the aitch bone and thigh bone leaving only the leg bone in the roast. Trim fat to 1/4" and then score the fat cap to expose the meat below. Lastly, using butcher's twine or silicone bands, truss the leg. This step is optional, but tying the leg will ensure more even cooking. Rub the leg with the spice and herb paste and allow it to sit at room temperature for a minimum of 30 minutes, or up to an hour. Alternatively, it can be applied the night before and allowed to marinate in the refrigerator. 

4. Place leg of lamb in roasting pan either on a rack, or for an even more delicious option, on a bed of new or halved red potatoes. (These cook in the fat and spices of the lamb and are amazing. They are also featured in our Nouveau Niçoise Salad recipe.)

5. Roast the leg approximately 20-25 minutes per pound, until the internal temperature reaches 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. 

When roast comes to temperature, remove from oven and allow to rest on cutting board, tented with foil for 10-20 minutes to allow the internal temperature to stabilize. Carving straight from the oven will cause all of the juices to run out and you'll be left with a very dry roast. 

Now doesn't that just make your mouth water?
The cute hedgehog rolls were inspired by this blog's bunny rolls and our friends at Misfit Gardening. For an idea of what to do with leftovers from this meal consider our Nouveau Niçoise Salad recipe or our Lamb in Simmer Sauce or our Lamb Street Tacos

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