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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I love lamb. I'm looking foward to trying it as it doesn't seem that difficult. I look forward to feedback :-). Ingredients:
2 tablespoons finely minced garlic |
2 tablespoons peeled and finely minced fresh ginger |
2 crushed small dried red chilies (see alternate option below) |
1 tablespoon ground cumin |
1/4 cup extra virgin olive oil |
2 finely grated lemons, zest of |
salt & freshly ground black pepper, to taste |
1 bone-in leg of lamb (6 - 7 lbs) |
1/2 cup fresh lemon juice |
1/2 cup chicken broth |
Directions:
1. Combine the rub ingredients in a small bowl, then rub them into the lamb.
2. Cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator.
3. Preheat the oven to 400 degrees (F).
4. Place the lamb in a shallow roasting pan.
5. Pour the lemon juice and broth into the pan.
6. Place the lamb in the oven and immediately reduce the temperature to 350 degrees(F).
7. Roast the meat, basting occasionally, for 1 hr 40 minute for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140 degrees(F).
8. The internal temperature will rise as it rests.
9. *1/2 tsp crushed red-pepper flakes can be used as an alternate for the chilies.
10. If you prefer the lamb less rare, roast it 10 minutes longer.
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