Indian-Spiced Butterflied Leg of Lamb Recipe

Name: Indian-Spiced Butterflied Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coriander seeds; 2 tablespoons cumin seeds; 2 teaspoons yellow mustard seeds; 2 small dried red chiles; 1 teaspoon black peppercorns; 1 tablespoon ground turmeric; 1 tablespoon ground fenugreek; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; One 5-pound butterflied leg of lamb; 1/4 cup extra-virgin olive oil; Salt

Servings: persons

3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons yellow mustard seeds
2 small dried red chiles
1 teaspoon black peppercorns
1 tablespoon ground turmeric
1 tablespoon ground fenugreek
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
One 5-pound butterflied leg of lamb
1/4 cup extra-virgin olive oil
Salt

1
In a medium skillet, combine the coriander, cumin and mustard seeds with the chiles and peppercorns.
2
Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
3
Transfer to a spice grinder to cool completely, then grind to a powder.
4
Transfer the spices to a bowl and stir in the turmeric, fenugreek, cardamom and ginger.
5
Spread the lamb on a large baking sheet and rub it all over with the spices.
6
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
7
Preheat the oven to 400.
8
Scrape most of the spices off the lamb.
9
Rub the meat with 3 tablespoons of the olive oil and season with salt.
10
In a large roasting pan set over 2 burners, heat the remaining 1 tablespoon of olive oil until shimmering.
11
Add the lamb, fat side down, and cook over moderate heat until deeply browned, about 5 minutes.
12
Turn the lamb over and cook over moderate heat until golden, about 3 minutes.
13
Transfer the lamb to the oven and roast for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120 for medium rare.
14
Transfer the lamb to a carving board and let stand for 10 minutes.
15
Carve the meat into thick slices and serve.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons coriander seeds, 2 tablespoons cumin seeds, 2 teaspoons yellow mustard seeds, 2 small dried red chiles, and more.

Yes, Indian-Spiced Butterflied Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Butterflied Leg of Lamb

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