A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.
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I make a mean leg of lamb – it is so simple and satisfying.
I make it for company and then there are always leftovers for sandwiches or just a midnight snack.
This has an Indian flair to it in that it is spicy and very flavorful.
1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times
1 bunch of cilantro
1 bunch thyme, optional
1 bunch mint, picked
2 tbs. dijon mustard
2,3,4 or how many ever green chilies
6-8 cloves of garlic
juice of a juicy lemon
1 tsp. salt
¼ cup oil
Put all ingredients in a food processor/blender and make a paste.
(This is a great sauce for tea sandwiches or I add it to rice)
Marinate the lamb as long as you have (from 6 hours to 48 hours)
When ready to cook, preheat oven to 450 degrees.
Bring the leg to room temperature for about half and hour.
Cook on high heat for 30 minutes and then lower the heat to 350 degrees.
Now the cooking times will vary according to the size of the leg and if it is bone in or not.
Takes about an hour and a half depending on it you want it rare, medium rare or well done.
Please don’t make it well done.
With a thermometer check the temperature:
145 degrees is rare, 160 is medium rare and 170 is well done.
Serve with potatoes, beans or even couscous.
Enjoy – write me. I live for your comments.
Indian Culinary Center, NYC 