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East Indian Roasted Leg Of Lamb

1 large Onion -- cut up
4 Jalapeno peppers -- seeded, chopped
3 Garlic cloves -- halved
3 tablespoons Lime juice
1 tablespoon Honey
1 teaspoon Dijon mustard
1 teaspoon Grated ginger root
1 teaspoon Salt
1/2 teaspoon Pepper
4 pounds Leg of lamb
2 tablespoons Butter or margarine -- melted


In a blender container or food processor bowl combine onion, peppers, garlic, lime juice, honey, mustard, gingerroot, salt and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides if necessary. Set aside.

Trim fat from meat. Cut 1/2-inch slits all over meat at 1-inch intervals. Line a shallow roasting pan with a double thickness of heavy foil. Place meat, fat side up, on a rack in the lined pan. Spoon pureed mixture over meat, rubbing the mixture into the meat with your fingers. Drizzle with melted butter.

Roast, uncovered, in a 325 degree oven for 2 hours or until desired doneness. Cover loosely; let stand 15 minutes, before carving.




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