East Indian Roasted Leg of Lamb
- Servings: 10
- Course: Main Dish
If you're roasting meat, like this leg of lamb, be sure give yourself a break and make cleanup simple by lining the roasting pan with aluminum foil. Aluminum foil molds to any pan shape. It doesn't matter whether you line the roasting pan with the dull side or shiny side up with standard aluminum foil. When the meal is done, there's no soaking or scrubbing the pan. Just toss the aluminum foil.
- 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- to 4-pound leg of lamb
- 2 tablespoons margarine or butter, melted
- Aluminum foil
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 aluminum 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.
Roast, uncovered, in a 325 degree F oven for 2 hours or until of desired doneness. Cover loosely with aluminum foil; let stand 15 minutes before carving. Makes 10 to 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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