Roast Leg of Lamb with Exotic Spices and Yogurt Sauce Recipe
Ingredients
| Leg of lamb- 1 (7-pound) , bone in | ||
| Extra-virgin olive oil- 1 tablespoon | ||
| Garlic | 2 Clove (5gm) | |
| Kosher salt- 1 scant tablespoon plus 1/2 teaspoon | ||
| Ground cumin | 2 1/2 Tablespoon | |
| Fennel seeds | 1 Tablespoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Plain low-fat yogurt- 1 cup | ||
| Onion | 2 Tablespoon, finley diced | |
| Black pepper | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven to 375° F
MAKING
2. Rub the lamb with the olive oil and about half chopped garlic
3. Also combine or mix together 1 tablespoon of salt, the cumin, ground fennel seeds, and red pepper
4. Now rub this mixture over the lamb and let the meat stand for 3 to 4 hours at cool room temperature
5. Now put the lamb on a rack set in a shallow roasting pan and roast, uncovered, for aobut 1 hour and 20 minutes for medium-rare
6. Take a meat thermometer and insert it near the bone, but make sure it doesn't touch the bone, the thermometer should reach 125 to 130° F
7. Let the lamb roast, meanwhile, mix together the yogurt, onion, black pepper, and remaining garlic, also add 1/2 teaspoon of salt and lemon juice
8. Refrigerate until ready to use, and remove the lamb from the oven and let it rest for 10 minutes before carving into thin slices
9. Now arrange the slices on a warm platter and serve
SERVING
10. Serve with the yogurt sauce
1. Preheat the oven to 375° F
MAKING
2. Rub the lamb with the olive oil and about half chopped garlic
3. Also combine or mix together 1 tablespoon of salt, the cumin, ground fennel seeds, and red pepper
4. Now rub this mixture over the lamb and let the meat stand for 3 to 4 hours at cool room temperature
5. Now put the lamb on a rack set in a shallow roasting pan and roast, uncovered, for aobut 1 hour and 20 minutes for medium-rare
6. Take a meat thermometer and insert it near the bone, but make sure it doesn't touch the bone, the thermometer should reach 125 to 130° F
7. Let the lamb roast, meanwhile, mix together the yogurt, onion, black pepper, and remaining garlic, also add 1/2 teaspoon of salt and lemon juice
8. Refrigerate until ready to use, and remove the lamb from the oven and let it rest for 10 minutes before carving into thin slices
9. Now arrange the slices on a warm platter and serve
SERVING
10. Serve with the yogurt sauce
Chef
