Name: Spice-Crusted Leg of Lamb
Yield: 8 servings
Ingredients: 1 Tbsp coriander seeds, (15 ml); tsp whole cumin seeds (10 ml); 1 Tbsp mustard seeds, whole (15 ml); handful of fresh coriander, chopped; handful mint, chopped; 1 to 2 sprigs fresh thyme, leaves removed, stem discard; 1 Tbsp sambal oelek (15 ml); 1 tsp ground cinnamon (5 ml); 2 Tbsp vegetable oil (30 ml); 6 clove garlic, peeled, cut in slivers; One leg of lamb, bone in (about 5 to 6 pounds or 2.5 kilograms); Coarse salt and freshly cracked black pepper; 1 bunch fresh mint, leaves only thoroughly washed; ¼ cup mint tea leaves or 2 tea bags; 1 cup hot water (250 ml); 1 Tbsp pomegranate molasses (15 ml); Juice of ½ lime; Course salt, to taste

Yields

8 servings

This is my spiced up version of a traditional roasted lamb with mint sauce!

ingredients

Leg of Lamb

Tbsp coriander seeds, (15 ml)

tsp whole cumin seeds (10 ml)

Tbsp mustard seeds, whole (15 ml)

handful of fresh coriander, chopped

handful mint, chopped

to 2 sprigs fresh thyme, leaves removed, stem discard

Tbsp sambal oelek (15 ml)

tsp ground cinnamon (5 ml)

Tbsp vegetable oil (30 ml)

clove garlic, peeled, cut in slivers

One leg of lamb, bone in (about 5 to 6 pounds or 2.5 kilograms)

Coarse salt and freshly cracked black pepper

Mint Sauce

bunch fresh mint, leaves only thoroughly washed

cup mint tea leaves or 2 tea bags

cup hot water (250 ml)

Tbsp pomegranate molasses (15 ml)

Juice of ½ lime

Course salt, to taste

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Add coriander seeds, whole cumin seeds and mustard seeds, to a sauté pan or cast iron frying pan over medium heat. Toast until fragrant, about 3 to 5. Transfer to spice grinder or mortar and pestle. Grind spices.

Step 3

Combine the coriander, mint, thyme leaves sambal oelek, cinnamon and vegetable oil in a food processor. Pulse until smooth. Alternatively, use a mortar and pestle and work ingredients into a paste.

Step 4

Cut small incisions into the meat. Add slivers of garlic to incisions. Rub herb and spice mixture all over the lamb, making sure to fill the incisions with some of the herb mixture. Season the lamb with salt and pepper.

Step 5

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 mint sauce.

Step 6

Steep the mint tea leaves in hot water for 1 minute. Strain. Discard tea leaves. Pour tea over fresh mint leaves and let stand for 10 minutes to develop flavour. Pulse in food processor just to blend. Add the lime juice, molasses and salt to taste. Pulse again to blend. Serve with lamb.

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Spice-Crusted Leg of Lamb

ingredients

Leg of Lamb

Mint Sauce

directions

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