Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi Recipe

Name: Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon chili powder or 1 tablespoon cayenne pepper; 1 tablespoon dry mustard; 1 tablespoon jeera powder (ground cumin); 1 tablespoon sweet paprika or 1 tablespoon hot paprika; 1 tablespoon red pepper flakes; 2 teaspoons ground cinnamon; 6 tablespoons olive oil; 1 tablespoon chopped garlic; 1 tablespoon honey; 2 tablespoons coarse sea salt; 1 leg of lamb, bone in, 8-to-10-pound; 1 cup dry red wine or 1 cup lamb stock; 5 -6 fresh green chilies; Classic Indian Mint Sauce; 2 cups chopped fresh cilantro; 1 cup chopped mint; 1 tablespoon fresh ginger, finelygrated; 1 tablespoon garlic, chopped; 1 tablespoon green chili pepper, chopped; 1/4 cup lemon juice

Servings: persons

1 tablespoon chili powder or 1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon jeera powder (ground cumin)
1 tablespoon sweet paprika or 1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon honey
2 tablespoons coarse sea salt
1 leg of lamb, bone in, 8-to-10-pound
1 cup dry red wine or 1 cup lamb stock
5 -6 fresh green chilies
Classic Indian Mint Sauce
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, finelygrated
1 tablespoon garlic, chopped
1 tablespoon green chili pepper, chopped
1/4 cup lemon juice

1
Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
2
The next day about an hour before cooking, remove lamb from refrigerator and let stand.
3
Pre-heat oven to 350 degrees F.
4
Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
5
For mint sauce: Blend all ingredients in a blender until semi-smooth.
6
For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.

356

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 20 ingredients. The key ingredients include: 1 tablespoon chili powder or 1 tablespoon cayenne pepper, 1 tablespoon dry mustard, 1 tablespoon jeera powder (ground cumin), 1 tablespoon sweet paprika or 1 tablespoon hot paprika, and more.

Yes, Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi

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