Pan Roasted Lamb Recipe
Ingredients
| Leg lamb | 4 1/2 Pound, pounded | |
| Ginger | 2 Tablespoon, finely chopped | |
| 3 hot green chiles, chopped with seeds | ||
| Garlic | 1 Tablespoon, finely chopped | |
| 1 1/2 tablespoons chopped coriander leaves | ||
| Lemon juice | 1 | |
| Salt | To Taste | |
| Ground black pepper | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
Directions
Cut the meat into 1 1/2-inch cubes.
Place the lamb in a bowl, add the remaining ingredients, and mix them together.
Set aside to marinate until you are ready to cook, but at least 1 hour.
Heat the oven to 350°F.
Put the lamb mixture in a shallow roasting pan about 16 x 9 inches.
Bake, uncovered, 1 1/4 hours without stirring.
The lamb should be tender with plenty of pan juices.
Serve with Basmati Pilaf and a curly endive salad.
Place the lamb in a bowl, add the remaining ingredients, and mix them together.
Set aside to marinate until you are ready to cook, but at least 1 hour.
Heat the oven to 350°F.
Put the lamb mixture in a shallow roasting pan about 16 x 9 inches.
Bake, uncovered, 1 1/4 hours without stirring.
The lamb should be tender with plenty of pan juices.
Serve with Basmati Pilaf and a curly endive salad.
Chef
