East Indian Roasted Leg of Lamb

While the lamb roasts, the spicy rub seeps into the slits you cut in the meat, creating pockets of flavor.

  • Makes: 10 servings
  • Prep: 25 mins
  • Roast: 2 hrs 325°F
  • Stand: 15 mins
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East Indian Roasted Leg of Lamb
Ingredients
1
large onion, cut up
4
fresh or canned jalapeno peppers, seeded and cut up
3
3
tablespoons lime juice
1
tablespoon honey
1
teaspoon Dijon-style mustard
1
teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1
teaspoon salt
1/2
teaspoon pepper
1
3 1/2 pound leg of lamb
2
tablespoons margarine or butter, melted
Directions
  1. In a blender container or food processor bowl, combine onion, peppers, garlic, lime juice, honey, mustard, ginger, salt, and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides, if necessary. Set aside. Trim fat from meat. Cut 1/2-inch slits all over in meat at 1-inch intervals. Line a shallow roasting pan with a double thickness of heavy foil. Place meat, fat side up, on a rack in prepared pan. Spoon pureed mixture over meat, rubbing the mixture into the meat. Drizzle with melted margarine or butter.
  2. Roast, uncovered, in a 325 degree F oven for 2 hours or until of desired doneness. Cover loosely; let stand 15 minutes before carving. Makes 10 to 12 servings.
From the Test Kitchen

Prepare onion mixture; cover and chill up to 24 hours before rubbing it over the lamb.

Nutrition Facts (East Indian Roasted Leg of Lamb)
    Per serving:
  • 273 kcal cal.,
  • 12 g fat
  • 109 mg chol.,
  • 437 mg sodium,
  • 4 g carb.,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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