Spiced Leg Of Lamb Recipe

Spiced Leg Of Lamb picture


Difficulty LevelEasyCuisine


 Leg lamb5 Pound, boned, rolled, and tied
 Salt1 1⁄2 Teaspoon
 Cayenne pepper1⁄2 Teaspoon
 Root ginger2 1⁄2 Ounce, thinly sliced
 Fresh garlic cloves2 1⁄2 Ounce, peeled (25 Medium-Sized)
 Red wine vinegar2 Cup (32 tbs)
 Dark rum1 Cup (16 tbs)
 Unsalted butter4 Tablespoon, melted
 Garam masala To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5552 Calories from Fat 3201

% Daily Value*

Total Fat 356 g547.9%

Saturated Fat 162.7 g813.3%

Trans Fat 0 g

Cholesterol 1648.5 mg

Sodium 4297 mg179%

Total Carbohydrates 39 g13.1%

Dietary Fiber 3.6 g14.3%

Sugars 2.2 g

Protein 428 g856.7%

Vitamin A 51.3% Vitamin C 49.9%

Calcium 38.2% Iron 238.1%

*Based on a 2000 Calorie diet


Preheat oven to 475 degrees.
Score entire surface of lamb evenly and deeply.
Rub salt and cayenne pepper into the slashes.
In a blender or food processor, prepare a paste of the ginger root, fresh garlic, and 4 tablespoons vinegar.
Spread paste evenly over lamb, working it down into the crevices.
Place treated leg of lamb in a large bowl and pour over all remaining vinegar.
Let sit 20 minutes at room temperature, turning frequently.
After 20 minutes, discard marinade and place lamb on a rack in a roasting pan and bake in middle of preheated oven for 15 minutes.
Reduce the heat to 350 degrees and continue baking 1 3/4 hours longer.
Remove lamb from the oven and take out of the roasting pan.
Deglaze pan with rum over low heat for 1 or 2 minutes.
Untie the lamb, open and flatten it out, then place directly in the rum, dredging the lamb thoroughly on both sides.
Cover and refrigerate for at least 24 hours, turning 3 or 4 times.