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Thai Leg of Lamb

  • prep time 1 min
  • total time 1 min
  • serves 8
4 Ratings
Thai Leg of Lamb

I love Thai cuisine – fresh, aromatic and oh so flavourful!

Christine Cushing Courtesy of:
Christine Cushing

Thai, Vegetables, Winter, Main, Lamb, Fall, Roast, Dinner


Directions for: Thai Leg of Lamb

Ingredients

Leg of Lamb

4 clove garlic, peeled

1 inch piece of ginger, peeled

1 Tbsp fish sauce (15 ml)

juice of 2 limes

zest of 2 limes

2 Thai chiles, or to taste

handful of fresh coriander, chopped

handful mint, chopped

handful basil, chopped

7 kaffir lime leaves, minced

1 1 stalks stalk lemongrass, minced or grated

2 Tbsp vegetable oil (30 ml)

1 leg of lamb, bone in (about 5 to 6 lbs or 2.5 kg)

Coarse salt and freshly cracked black pepper

Roasted Vegetables

¼ cup olive oil

3 clove garlic, minced

1 bulb fennel, quartered

1 small red onion, peeled, quartered

1 parsnip, peeled cut into 1-inch pieces

1 small butternut squash, peeled and cut 1-inch pieces

1 medium carrot, peeled and cut into 1-inch pieces

½ celery root or 1 small celery root, peeled and cut into 1-inch pieces

1 Tbsp chopped coriander (20 ml)

1 Tbsp chopped parsley (20 ml)

Coarse salt and freshly crack black pepper

Directions

Leg of Lamb

1. Preheat oven to 375 degrees F.

2. Combine the garlic, ginger, fish sauce, lime zest, lime juice, chillies, fresh coriander, mint, basil, kaffir lime, lemongrass, vegetable oil in a blender or food processor. Pulse until smooth.

3. Cut small incisions into the meat. Rub herb mixture all over the lamb, making sure to fill the incisions with some of the herb mixture. Season the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast for 1½ hours or until internal temperature reaches 155 to 160 degrees F. for medium done. Cover loosely in foil and let rest for 15 minutes before slicing. Serve lamb with roasted vegetables on a platter.

Roasted Vegetables

1. Preheat oven to 375 degrees F.

2. Toss fennel, red onion, parsnips, squash, carrot and celery root with oil and garlic. Season the vegetables with salt and pepper. Transfer to a large baking sheet. Roast until vegetables are tender and golden brown, about 45 minutes to 60 minutes, stirring and turning vegetables occasionally. Sprinkle the coriander and parsley over the vegetables. Serve the vegetables with lamb on a platter.

See more: Thai, Vegetables, Winter, Main, Lamb, Fall, Roast, Dinner