4
8
-----
5
2
1
2
2
1
1
2
2
1/4
1
1/2
1/4
-----
2
|
#
oz
---
cl
T
t
t
t
T
T
T
c
c
t
t
---
c
|
Leg of Lamb
Onion
-- Seasoning mix
Garlic
Tomato paste
Thyme fresh
Oregano fresh
Mint, dry
Dill bunch (1)
Chili powder (2)
Cumin seed
Olive Oil ExtV
Lemon Juice
Yogurt
Salt
Pepper black
------------
Lamb Stock
|
Prep - (8-1/2 hrs - 1/2 hr work)
- Start making your Lamb
Stock (or you can do this even a couple days ahead).
- Make your best knife razor sharp and trim just about all fat from
the LAMB. Also remove any fell (tough membrane). Toss these
into the stock pot, they will contribute some flavor. Stab the meat
all over with the point of a knife to allow marinade to penetrate.
- Grate ONION very fine (a mini-prep food processor is great
for this).
- Grind, crush, pulverize and chop extremely fine all Seasoning
items. Mix all together with Onions to make a marinade.
- Rub the Lamb all over with the Marinade. Place in a
pan in the refrigerator and let it soak overnight.
RUN - (2-1/2 hrs)
- Bring the Lamb out and let it sit 3/4 hour to warm to room
temperature.
- Preheat oven to 375°F/190°C.
- Place Lamb on a rack or grate in a coverable roasting pan.
Pour remaining Marinade over the leg. Pour the Lamb
Stock into the pan. Cover and place in the oven.
- Let roast for about 1 hr 10 minutes. Baste with liquid from the pan
at about 1 hour. Uncover and let roast another 15 minutes to get
some browning. Check that internal temperature is at least
130°F/55°C.
- Remove Lamb to the cutting board where it should rest at least 10
minutes loosely covered with foil.
- Defat the Liquid from the roasting pan (use your gravy
separator). Pour Liquid into a sauce pan. Add any excess
Marinade you can scrape from the lamb. Reduce liquid a bit
to a light sauce consistency as the lamb rests.
- Slice lamb and serve with the marinade sauce.
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