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1
In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes.
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2
Rub the mixture on the surface of the lamb.
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3
Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
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4
Preheat the oven to 375 degrees F.
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5
Rinse the lamb and pat it dry.
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6
Heat a roasting pan or large ovenproof skillet over medium heat.
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7
Brown the lamb on both sides.
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8
Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours.
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9
Transfer to a platter.
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10
Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth.
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11
Simmer until reduced by half.
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12
Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
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13
Stir together all the ingredients in a medium bowl until thoroughly combined.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
