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East Indian Roasted Leg of Lamb

Makes: 10 to 12 servings
Prep 25 mins Roast 325°F2 hrs Stand 15 mins
East Indian Roasted Leg of Lamb
  • 1  large onion, cut up
  • 4  fresh or canned jalapeno peppers, seeded and cut up
  • 3  cloves garlic, halved
  • 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 - 4  pound  leg of lamb
  • 2  tablespoons  margarine or butter, melted

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 273,
  • Fat, total (g) 12,
  • chol. (mg) 109,
  • carb. (g) 4,
  • pro. (g) 35,
  • sodium (mg) 437,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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