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Spiced Leg Of Lamb Recipe
|Leg lamb||5 Pound, boned, rolled, and tied|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Root ginger||2 1⁄2 Ounce, thinly sliced|
|Fresh garlic cloves||2 1⁄2 Ounce, peeled (25 Medium-Sized)|
|Red wine vinegar||2 Cup (32 tbs)|
|Dark rum||1 Cup (16 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Garam masala||To Taste|
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
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.